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1
(Icing may be doubled and used for any cake or bun icing).
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2
Dissolve yeast in 1/4 cup warm water and set aside until foamy.
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3
Heat milk, shortening, sugar and salt to melt shortening.
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4
Cool to warm and add yeast mixture, egg yolks and whole eggs.
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5
Beat well by hand.
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6
Gradually beat in by hand 6 cups of flour and the cardamom.
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7
Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
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8
Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
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9
Punch down and cover dough and refrigerate overnight in large bowl.
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10
When ready to use, punch down and knead briefly to warm up dough.
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11
Use dough as you wish for coffee cakes, sweet breads, buns, etc.
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12
You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
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13
If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
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14
Brush with melted butter.
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15
Place on baking sheets/pans and let rise double in volume.
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16
Bake in a 350F oven about 30 minutes or golden and tested done.
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17
Remove from pans/baking sheet to cool on rack.
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18
Mix icing ingredients and drizzle over warm cake/bread.
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19
6 buns, 4 small braids, or 2 large loaves.
