Swedish Coffee Cake

• 8 C. flour
• 2 1/2 c. lukewarm milk
• 2 pkg. dry yeast
• 1 c. sugar
• 1 egg
• 1/2 tsp salt
• 3/4 - 1 cup melted butter
• 15 - 20 cardamon seeds, pounded by mortar & pestle

1. Dissolve yeast in 1/2 c lukewarm milk. Mix remaining milk, sugar, egg, salt, butter, seeds & small amt of flour.
2. Beat smooth.
3. Add yeast & remaining flour, beating w/ wooden spoon until firm and smooth.
4. Sprinkle dough w/ small amount of flour, cover w/ clean towl and let rise in warm place until doubled in blulk, about 2 hrs
5. Turn on lightly floured board & knead until smooth. Divide in 3; and 3 again.
6. Roll with hands into ropes, braid.
7. Put on buttered baking sheet, cover & let rise (1.5 hrs)
8. Brush w/ slightly beaten egg. sprinkle w/ sugar hopped nuts and bake 350 for 15 - 20 mins.

flour, milk, yeast, sugar, egg, salt, butter, cardamon seeds

Taken from www.epicurious.com/recipes/member/views/swedish-coffee-cake-50052643 (may not work)