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1
Soften the yeast in the lukewarm water.
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2
Mix together the butter, sugar, cardamom, salt and hot milk.
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3
Cool until lukewarm.
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4
Add the egg, softened yeast and 2 1/2 cups of the flour.
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5
Beat thoroughly.
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6
Add enough of the remaining flour, a little at a time, to make a soft dough.
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7
Set a little aside for kneading.
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8
Turn the dough out on a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
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9
Place dough in a lightly buttered bowl, turning once to grease the surface.
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10
Cover and let rise in a warm place for about 1 1/2 hours, until doubled in bulk.
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11
When light, punch down, turn out on a lightly floured surface and knead lightly.
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12
Mix the raisins with the dough and divide the mixture into 2 parts.
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13
Cut each half into 3 pieces of equal size.
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14
Roll the pieces into long ropes and braid 3 ropes together for each loaf.
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15
Place the loaves on a buttered cookie sheet.
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16
Cover with a towel and let rise again in a warm place for about 45 minutes, until doubled in bulk.
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17
Preheat the oven to 375F.
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18
Brush the loaves with beaten egg; sprinkle with sugar and chopped nuts if desired.
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19
Bake for 20 to 25 minutes.
