Cardamom Wreath

• 2 packages (1/4 ounce each) active dry yeast
• 1/3 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 3/4 cup sugar
• 4 large eggs
• 1 can (12 ounces) evaporated milk
• 1/4 cup sour cream
• 1 tablespoon grated orange zest
• 2-1/4 teaspoons ground cardamom
• 2 teaspoons salt
• 7 to 7-1/2 cups all-purpose flour
• 1 tablespoon 2% milk
• Toasted sliced almonds
• Sugar or coarse sugar
• 2 cups butter, softened
• 1/4 cup confectioners' sugar
• 1-1/2 teaspoons grated orange zest
• 1 to 1-1/2 teaspoons ground cardamom
• 1/2 teaspoon ground nutmeg

1. In a small bowl, dissolve yeast in warm water. In a large bowl, cream butter and sugar until light and fluffy. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange zest, cardamom, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; turn onto a floured surface. Divide into six portions. Cover and let rest for 10 minutes.
4. Shape each portion into a 24-in. rope. Place three ropes on a greased
5. and braid. Form into a ring; pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 minutes.
6. Beat milk and remaining egg; brush over wreaths. Sprinkle with almonds and sugar. Bake at 375u0b0 for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
7. Meanwhile, in a large bowl, beat cardamom butter ingredients until blended. Serve with bread.

active dry yeast, warm water, butter, sugar, eggs, milk, sour cream, orange zest, ground cardamom, salt, flour, milk, almonds, sugar, butter, confectioners, orange zest, ground cardamom, ground nutmeg

Taken from www.tasteofhome.com/recipes/cardamom-wreath/ (may not work)