Cardamom Wreath Bread

This first time that I tasted the flavor
of cardamom was in a swedish coffee cake.
This recipe could be used for a coffee cake.

Ingredients:
1/3 cup warm water (105 degrees to 115 degrees)
2 pkgs. active dry yeast
1/2 cup butter, softened
3/4 cup granulated sugar
3 eggs
1 12-oz. can (1-1/2 cups) evaporated milk
1/4 cup dairy sour cream
1 Tbsp. finely shredded orange peel
2-1/4 tsp. ground cardamom
2 tsp. salt
7 to 7-1/2 cups all-purpose flour
1 egg, lightly beaten
1 Tbsp. milk
Sliced almonds or coarse sugar (optional)
Cardamom Butter (recipe follows)

Directions:
In a small bowl, combine the warm water
and yeast; set aside for 5 minutes.
In a large mixing bowl, beat butter
with an electric mixer on medium to
high speed for 30 seconds.
Add granulated sugar. Beat until combined,
scraping the sides of the bowl occasionally.
Add 3 eggs and beat until combined.
Stir in the evaporated milk, sour cream,
orange peel, cardamom, and salt.
Stir in yeast mixture
(mixture will look curdled).
Stir in as much of the flour
as you can with a wooden spoon.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour
to make a moderately stiff dough
that is smooth and elastic (6 to 8 minutes total).
Shape the dough into a ball.
Place dough in a lightly greased bowl, turning once.
Cover; let rise in a warm place
until double in size (about 1 hour).
Punch dough down. Turn out onto
a lightly floured surface.
Divide dough into six equal portions.
Cover; let rest for 10 minutes.
Roll each portion of dough into a ball.
Roll each ball into an evenly thick rope
that is 22 to 24 inches long.
Line up 3 of the ropes, 1 inch apart,
on the lightly floured surface.
Starting in the middle, braid by bringing
left rope underneath center rope; lay it down.
Then, bring right rope under new center rope;
lay it down. Repeat to end. On the other end,
braid by bringing outside ropes
alternately over center rope to center.
(Braid the ropes loosely so the
bread has room to expand.)
Join ends of braid to form a wreath.
Carefully transfer wreath to a greased baking sheet.
Repeat braiding and shaping into a wreath
with remaining three ropes for a second wreath.
Cover; let rise until almost
double in size (45 to 60 minutes).
Stir together the 1 egg and 1 tablespoon milk.
Brush over tops of wreaths. If you like,
top with sliced almonds or coarse sugar.
Bake in a 375 degrees F oven about 25 minutes
or until lightly browned and bread
sounds hollow when lightly tapped (if necessary,
cover wreaths with foil the last
5 to 10 minutes to prevent overbrowning).
Remove from oven. Transfer wreaths
to wire racks and let cool.
Serve with Cardamom Butter.
Makes 2 wreaths (24 servings).

Cardamom Butter: In a medium bowl,
combine 1 cup butter, softened;
2 tablespoons powdered sugar;
3/4 teaspoon ground cardamom;
3/4 teaspoon finely shredded orange peel
and 1/4 teaspoon ground nutmeg.
Mix well with a spoon to combine.
Makes 1 cup.