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1
Preheat oven to 350 degrees F.
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2
In a large bowl, sprinkle yeast over warm water and let stand for about 5 minutes to soften.
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3
Stir in milk, butter, egg, salt, sugar, and cardamom until blended.
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4
With spoon, stir in 7 cups of the flour or enough to form a stiff dough Knead about 10 minutes until smooth and elastic, adding more flour as needed to prevent sticking.
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5
Place dough in greased bowl, grease top, cover and let rise in a warm place until almost doubled (1-1/2 to 2 hours).
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6
Punch dough down and knead briefly on floured board to release air.
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7
Divide into 6 equal portions; pull each into a rope about 24 inches long Place 3 ropes on a greased baking sheet, pinch tops together, and braid loosely.
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8
Form braid into a ring, pinching ends together.
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9
Repeat to make a second braided wreath.
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10
Cover and let rise until almost doubled (about 40 minutes).
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11
Bake in a 350 oven until loaves are medium brown (35 to 40 minutes) Transfer loaves to a rack and let cool for 10 minutes, then serve warm.
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12
Or, if made ahead, let cool completely, then wrap airtight and freeze; thaw unwrapped.
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13
To reheat, wrap in foil and heat in a 350 degree oven for about 20 minutes.
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14
To serve, spoon half the Lemon Icing around top of each wreath, letting it drizzle down sides.
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15
Decorate with cherries, if desired.
