CHRISTMAS KRINGLE

Steps:

• 1. I save all my lemon and orange peels, using them to make my own candied ones. But you can buy candied orange or lemon at the store during the holidays.
• 2. Dissolve yeast in the 1/4 cup of warm milk. Pour into a large bowl with the warm scalded milk. (Scaled milk needs to be cooled to warm, before pour the yeast mixure in)
• 3. Add the softed butter, sugar, salt, extract, Cardamom and eggs. Mix thoroughly. Add the candied orange or lemon peel and the raisins.
• 4. Stir in about 3/4 of the sifted flour and stir till well blended. Turn out and knead the dough...add more flour as needed until you have a soft dough. Knead for about 10 to 15 minutes.
• 5. Cover and let rise in a warm place till double.
• 6. Slightly floured a surface to shape the bread on. Cut the dough in 3 equal pieces, roll them (do not stretch) till they are about 12 inches long. Braid the dough, pinch the end pieces together. Cover and set aside to rise double.
• 7. Brush with egg wash and sprinkle the almonds on top.
• 8. Bake 350* 20 to 30 minutes or until golden brown and bread tests to done.
• 9. Sift powdered sugar on top to serve.