- 4 cups all-purpose flour (4 to 5 cups)
- 1/2 cup sugar
- 1 package Active Dry or Rapid Rise Yeast
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 3/4 cup evaporated milk
- 3/4 cup whipping cream
- 3/4 cup half-and-half
- 1/4 cup water
- 1/3 cup butter or margarine
- 3 eggs — at room temperature
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, cardamom and salt. Heat milk, water and butter until very warm (120 to 130 F). Butter does not need to melt.
Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top.
Cover; let rise in warm, draft-free place until almost doubled in size, about 1 to 2 hours. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
Punch dough down. On lightly floured surface, divide dough into 3 equal pieces; roll each to 22-inch rope.
Fold one rope in half; place in center of large greased baking sheet with open end at bottom. Coil ends up, using one-third of dough at each end.
Wrap second and third ropes around first rope; coil ends up. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
Lightly beat remaining egg; brush on dough. Bake at 350 F for 35 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on wire rack