Kringel

Ingredients

• 1 1/2 packages of active dry yeast
• 1/2 cup warm water
• glaze
• 2 cups milk, scalded and cooled to lukewarm
• 1 egg (beaten)
• 2 cups Sugar
• slivered almonds
• 1 teaspoon salt
• powdered sugar (As needed)
• 1 teaspoon crushed cardamom
• 5 egg yolks
• 8 to 9 cups sifted white flour
• 1 cup melted butter

Procedures

1. Dissolve the yeast in the warm water.

2. Stir in the milk, Sugar, salt, cardamom, eggs-and enough flour (about two cups) to make the batter. Beat until the dough is smooth and elastic.

3. Add about 3 cups of flour and beat; the dough should be quite smooth and glossy. Add melted butter. Beat again until glossy.

4. Stir in remaking flour until a stiff dough forms.

5. Turn out on a floured board, cover with a bowl and let rest for 15 minutes.

6. Now knead until smooth and satiny. Place in a lightly greased mixing bowl, turn dough to grease top, cover lightly and let rise until about double in bulk.

7. Punch down and let rise until almost doubled.

8. Turn out on a floured board and form into two braided loaves or a pretzel shape.

9. Glaze the kringel with the beaten egg, add almonds and bake at about 325 degrees for about an hour; be sure not to over bake if you like it soft and slightly chewy.

Serving:

After removing it from the oven, sprinkle with powder Sugar.