Recipe(tried): Christollen Bread (Cardamom Braid with Candied Fruit)

CHRISTOLLEN BREAD
Makes 2 loaves (32 servings)

4 3/4 to 5 1/4 cups all-purpose flour
2 pkg. active dry yeast
1 tsp. ground cardamom
1 1/4 cups milk
1/2 cup sugar
1/2 cup margarine or butter
3/4 tsp salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tbsp. finely shredded lemon peel
Milk

In a large mixing bowl stir together 2 cups of he flour, the yeast, and cardamom. In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt till warm (120 to 130F) and margarine or butter is almost melted. Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. sing a spoon, stir in candied fruits and peels, raisins, walnuts, and lemon peel; then stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 to 1 1/2 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes. With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet. Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf.

On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand) Repeat braiding with the remaining 3 ropes on another greased baking sheet. cover and let rise till nearly double ( about 1 hour)

Brush loaves with milk. Bake in a 350F oven for 20 to 25 minutes or till golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.