*  Exported from  MasterCook  *
 
                          Swedish Kardemummakrans
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Dessert Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       Active dry yeast
      1/4  cup           Warm water
    2 1/2  cup           Warm milk
      3/4  cup           Butter -- melted and cooled
    1      lg            Egg
      1/2  teaspoon      Salt
    1      cup           Sugar
    1 1/2  teaspoon      Cardamom -- ground
    8      cup           All purpose flour (approx.)
                         Red or green candied
                         cherries -- halved (opt.)
                         LEMON ICING-
    2      cup           Powdered sugar
      1/4  cup           Milk
    1      teaspoon      Lemon extract
 
 In a large bowl, sprinkle yeast over warm water and let stand for about 5 minutes
to soften.  Stir in milk, butter, egg, salt, sugar, and cardamom until blended.
 With spoon, stir in 7 cups of the flour or enough to form a stiff dough.  Knead
about 10 minutes until smooth and elastic, adding more flour as needed to prevent
sticking.  Place dough in greased bowl, grease top, cover and let rise in a warm
place until almost doubled (1-1/2 to 2 hours).
 Punch dough down and knead briefly on floured board to release air. Divide into 6
equal portions; pull each into a rope about 24 inches long. Place 3 ropes on a
greased baking sheet, pinch tops together, and braid loosely.  Form braid into a
ring, pinching ends together.  Repeat to make a second braided wreath.	Cover and
let rise until almost doubled (about 40 minutes).
 Bake in a 350  oven until loaves are medium brown (35 to 40 minutes). Transfer
loaves to a rack and let cool for 10 minutes, then serve warm. Or, if made ahead,
let cool completely, then wrap airtight and freeze. Thaw unwrapped.  To reheat,
wrap in foil and heat in a 350 degree oven for about 20 minutes.
 To serve, spoon half the Lemon Icing around top of each wreath, letting it
drizzle down sides.  Decorate with cherries, if desired.
 
 
 
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