• 1/2 cup (1 stick) butter
• 1 package yeast, active dry or compressed
• 3 tablespoons warm water (lukewarm for compressed yeast)
• 2 eggs, beaten
• 1 cup milk, scalded and cooled
• 1/2 cup sugar
• 1/2 teaspoon Kosher Salt
• 1 teaspoon Green Cardamom Pod, crushed and seeds freshly ground or 1 teaspoon Cardamom Seed, ground
• Grated peel of 1 orange (optional)
• About 5 cups unsifted regular all-purpose flour
• 1 egg yolk
• 1 tablespoon milk

Melt butter and set aside to cool.

Dissolve yeast in the warm water.

In a large mixing bowl combine beaten eggs, milk, sugar, salt, cardamom, grated orange peel, yeast mixture, and butter. 

Stir in enough flour to a point where the dough no longer sticks to your fingers (less than 5 cups).

Turn onto a floured board and knead until dough is smooth. Shape into a ball and place in a greased bowl; cover.

Put in a warm place and let rise until doubled in bulk, about 2 hours. Punch down and divide into 2 equal portions

Divided each portion into thirds. Roll each third between your hands to form strands 18 - 24 inches long (make all the same length) rolling out from the center.

Place 3 strands on a board, crossing in the center, and braid to each end. 

Form braids into a ring and pinch together. 

Place on greased cookie sheet. 

Cover lightly with wax paper and put in a warm place until nearly double in bulk, from 2 - 2-1/2 hours.

Paint each braid with a mixture of egg yolk beaten with the 1 tablespoon milk.

Bake in a moderate oven (350 degrees) for about 40 minutes or until a medium brown.The internal temperature should reach 200 degrees. 

Let cool on wire racks (or serve warm). Decorate, if desired. Wrap airtight; to freeze braids, seal in aluminum foil.

Slice to serve.