Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1-1/4 cups warm 2% milk (110° to 115°)1/2 cup butter, softened1/3 cup sugar3 egg yolks2-1/2 teaspoons ground cardamom1/8 teaspoon salt5 to 5-1/2 cups all-purpose flourTOPPING:2 tablespoons butter, melted1/4 cup chopped pecans2 tablespoons sugar2 teaspoons ground cinnamon
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolks, cardamom, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
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.
Punch dough down; divide in half. Divide each half into three portions. On a lightly floured surface, shape each portion into a 16-in.-long rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Brush warm loaves with butter. Combine the pecans, sugar and cinnamon; sprinkle over loaves.
