7 whole cardamom pods
2 cups milk
1 package active dry yeast
2 eggs
3/4 c. sugar
1/2 cup butter, softened
2 tsp. salt
6 1/2 to 7 cups all purpose flour, divided
For glaze:
1 egg, beaten
sliced almonds
Final second glaze when loaves are cooled:
1 cup powdered sugar
1/2 tsp. vanilla flavoring
1/2 to 1 T. coffee to make a sugar drizzle
Crack open cadamom pods and heat in a small pan for several minutes. Grind or pound seeds and set aside. Heat milk to lukewarm. Add yeast and stir until dissolved. Let sit for 5 minutes. Add a small amount of flour about 1/2 cup, stir into yeast water and let that sit in a warm spot for 30 minutes. In a large mixing bowl, beat eggs and sugar until foamy. Add milk, cardamom and 11/2 c. flour. Beat at medium speed for 2 minutes until smooth and elastic. Stir in softened butter, salt, and enough flour to make dough stiff enough to knead. Knead on floured surface until smooth and satiny, about 5 to 10 minute. Place in a greased bowl, turning to grease top. Cover, let rise in a warm place until light and doubled in size. . On a floured surface divide dough into three parts. Divide each third into three parts. Form each part into a strip 16 inches long. Braid three together, sealing ends. Repeat for remaining 2 loaves. Place on greased cookie sheets. Cover loosely and let rise about 30 minutes until less than doubled in size. Brush loaves with beaten egg;sprinkle with almons and sugar. Bake at 375 degrees for 20-25 minutes. Makes 3 loaves.
Here is one loave, but I already divided it into 3 sections, some to freeze and some to give away. I do not recommend using store bought canister cardamom. Most of the flavor has faded.
