• 2 1/4 c. flour
• 1/2 tsp. salt
• 1 tsp. ground cardamom
• 1 pkg. dry yeast
• 2/3 c. warm milk
• 2 tbsp. sugar
• 1 egg, beaten
• 1/4 c. butter, melted

FROSTING

• 1 c. sifted confec. sugar
• 2 tbsp. milk
• 1/4 tsp. vanilla
• 1/4 c. blanched almonds

1. Mix flour, salt and cardamom; set aside
2. Sprinkle yeast over milk in large sauce pan; stir until dissolved.
3. Stir in sugar, egg, and flour mix; mix well. Add 2 tbsp butter, mix thoroughly.
4. Turn dough onto lightly floured surface; knead until smooth
5. Turn into lightly greased bowl. Cover with damp towel; let rise in warm place about 1 hour.
6. Punch down dough; cut into 3 equal parts. Roll each part into a 24 inch long rope.
7. On lightly greased cookie sheet, braid the ropes. Join ends to form a circle. Brush with rest of butter. Cover with damp towel; let rise until double about another 45 minutes.
8. Preheat oven 425(F)
9. Bake braid 12 minutes or until nicely browned. Cool on wire rack

Make Frosting: Combine confectioner's sugar, milk, and vanilla in small bowl, stirring until smooth. Drizzle frosting over braid; let dry 10 minutes then decorate with almonds.

From: the Bunkers