Ingredients
2 packages (1/4 ounce each) active dry yeast3/4 cup warm water (110° to 115°)1 can (12 ounces) evaporated milk4 large eggs, room temperature, beaten1 cup sugar1/2 cup butter, softened1 to 1-1/2 teaspoons ground cardamom1 teaspoon salt7-1/2 to 8 cups all-purpose flour2 cups confectioners’ sugar3 to 4 tablespoons 2% milkHalved candied cherriesToasted sliced almonds
Preparation
Dissolve yeast in warm water. Add milk, eggs, sugar, butter, cardamom, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface; divide into 9 portions. Roll each into a 12-in. rope. Place ropes on greased baking sheets. Working with 3 at a time, braid ropes. Pinch ends to seal; tuck under.
Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°. Bake until golden, 20-25 minutes. Cool. Meanwhile, make a glaze by mixing confectioners’ sugar and enough milk to reach desired consistency. Drizzle glaze over loaves; decorate as desired with cherries and almonds.
