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1
In a small bowl, combine the warm water and yeast; set aside for 5 minutes.
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2
2.
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3
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
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4
Add granulated sugar.
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5
Beat until combined, scraping the sides of the bowl occasionally.
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6
Add 3 eggs and beat until combined.
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7
Stir in the evaporated milk, sour cream, orange peel, cardamom, and salt.
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8
Stir in yeast mixture (mixture will look curdled).
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9
Stir in as much of the flour as you can with a wooden spoon.
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10
3.
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11
Turn dough out onto a lightly floured surface.
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12
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
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13
4.
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14
Shape the dough into a ball.
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15
Place dough in a lightly greased bowl, turning once.
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16
Cover; let rise in a warm place until double in size (about 1 hour).
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17
5.
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18
Punch dough down.
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19
Turn out onto a lightly floured surface.
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20
Divide dough into six equal portions.
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21
Cover; let rest for 10 minutes.
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22
6.
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23
Roll each portion of dough into a ball.
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24
Roll each ball into an evenly thick rope that is 22 to 24 inches long.
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25
Line up 3 of the ropes, 1 inch apart, on the lightly floured surface.
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26
Starting in the middle, braid by bringing left rope underneath center rope; lay it down.
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27
Then, bring right rope under new center rope; lay it down.
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28
Repeat to end.
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29
On the other end, braid by bringing outside ropes alternately over center rope to center.
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30
(Braid the ropes loosely so the bread has room to expand.)
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31
Join ends of braid to form a wreath.
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32
Carefully transfer wreath to a greased baking sheet.
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33
Repeat braiding and shaping into a wreath with remaining three ropes for a second wreath.
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34
Cover; let rise until almost double in size (45 to 60 minutes).
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35
7.
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36
Stir together the 1 egg and 1 tablespoon milk.
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37
Brush over tops of wreaths.
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38
If you like, top with sliced almonds or coarse sugar.
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39
Bake in a 375 degrees F oven about 25 minutes or until lightly browned and bread sounds hollow when lightly tapped (if necessary, cover wreaths with foil the last 5 to 10 minutes to prevent overbrowning).
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40
Remove from oven.
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41
Transfer wreaths to wire racks and let cool.
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42
Serve with Cardamom Butter.
