Categories: Breads 
      Yield: 2 servings 
  
  1 1/2 c  Milk                                1 pk Cake yeast 
    3/4 c  Sugar                           6 1/4 c  Sifted all-purpose flour 
    1/2 c  Butter                            1/4 ts Salt 
      3 ea Egg yolks                           1 ts Cardamom 
 
----------------------------------TOPPING---------------------------------- 
      2 tb Milk                                6 tb Sugar 
  
  1. Scald milk and cool to lukewarm.  Crumble yeast into bowl, add 1 Tsp 
  sugar and lukewarm milk. 
   
  2. Beat in 3 cups flour; beat until smooth.  Cover well and let rise until 
  light and double in bulk, 1 - 1-1/2 hours. 
   
  3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups 
  flour.  Mix thoroughly.  Place remaining 1/4 cup flour on board or pastry 
  cloth for kneading. 
   
  4. Turn out dough and knead until smooth and elastic.  Place in greased 
  bowl.  Cover well.  Set aside to rise until double in bulk, 1 to 1-1/2 
  hours. 
   
  5. Cut risen dough in half for two cofee cakes (braids).  Cut each half 
  into 3 pieces.  Roll each piece into a roll 16 inches long.  Pinch 3 rolls 
  together at one end, braid and pinch other ends together.  Place braid on 
  cookie sheet.  Make second braid and place on cookie sheet. 
   
  6. Let braids rise until double in bulk, about 45 minutes.  For topping 
  brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 
   
  7. Bake in moderate oven (375) 25 to 30 minutes. 
   
  Yield: 2 coffee cakes