Swedish Cardamom Wreath

1/2 cup raisins
1/2 cup water
4 cups Hudson Cream all-purpose flour, divided
1 teaspoon Carey salt
1 teaspoon ground cardamom
1/3 cup sugar
3 1/2 teaspoons or 2 packages instant or quick-rise dry yeast
1/2 cup margarine
Dillon’s Vitamin D Milk
1 egg
2 tablespoons sugar
2 tablespoons sliced almonds

Soak raisins in water for several hours; drain, saving liquid.

In mixing bowl, combine 1 cup flour, salt, cardamom, 1/3 cup sugar and yeast. Add enough milk to raisin water to make 1 cup of liquid; add margarine and raisins; heat to 115F.

Add to flour mixture; beat 2-3 minutes. Add egg and 1 cup flour; beat on high 2 minutes. Let rest 5 minutes. Add enough flour to make a soft dough. Knead10-12 minutes until smooth and elastic. Place in a greased bowl, turning once to coat; cover; let rise until doubled. Punch down. Repeat, if desired. Divide into thirds. Cover; let rest 10 minutes.

Shape into 30-inch ropes. Braid loosely and transfer to a lightly greased 12-inch pizza pan. Shape into a circle and pinch ends together. Invert a greased, 6-ounce custard dish inside center of braid.

Cover; let rise until doubled. Brush with milk; sprinkle with sugar and sliced almonds.

Bake in preheated 350F oven for 30-35 minutes, covering with a foil tent the last 5 -10 minutes to prevent over-browning. Remove from pan; cool.

Makes one wreath
From Festival of Breads champion, Dorothy Johnson, Sterling
Source: Kansas Wheat Commission