Swedish Cardamon Wreaths

Ingredients

• 1 cup half 'n' half
• ½ cup butter, cut into pats
• 1 pkg yeast
• 4 egg yolks
• ⅓ cup sugar
• 1 tsp cardamom
• ¼ tsp salt
• 4 cup about flour
• ½ cup raisins
• ½ cup finely chopped pecans
• icing, candied cherries and pecan halves
• 1 cup icing powdered sugar
• 4 tsp icing milk

Method

1. Heat the half 'n' half and butter just to melt the butter. Cool to about 110 degrees. Add the yeast and stir to dissolve. Turn into a large bowl.
2. Mix in the egg yolks, sugar, cardamom and salt. Stir in enough flour to make a soft dough. Mix in the raisins and pecans. Knead 5 minutes until smooth and elastic.
3. Place in a greased bowl; let rise about 2 hours until doubled. Punch down; divide in half. Divide each half into 3 pieces; roll each into an 18-inch rope. Braid each set of 3, form the braid into a ring and seal; place on a greased sheet.
4. Cover; let rise about 1 hour until doubled. Bake at 350 degrees for 20-25 minutes until golden. Cool.
5. Drizzle with icing; decorate with candied cherries and pecan halves.
6. Icing: Mix until smooth 1 cup powdered sugar and about 4 teaspoons milk.

Notes

Labeled "Xmas Bread". Yield: 2 small wreaths.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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