Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)2 cups warm milk (110° to 115°)1/2 cup butter, melted1-1/4 cups sugar4 eggs, lightly beaten1-1/4 teaspoons ground cardamom1 teaspoon salt10 to 11 cups all-purpose flourTOPPING:2 tablespoons all-purpose flour2 tablespoons sugar2 tablespoons cold butterGLAZE:1/4 cup water2 tablespoons sugar1 egg yolk
Preparation
In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8 cups of 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. Turn onto a lightly floured surface; divide into nine equal portions. Shape each portion into a 14-in. rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise for 30 minutes.
In a small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or until golden brown. Combine glaze ingredients until smooth; brush some over loaves. Bake for 5 minutes. Brush with remaining glaze; bake 5-10 minutes more. Remove from pans to cool on wire racks.
