Instructions: In a large bowl, dissolve yeast in 1/2 cup warm water (105 to 115 degrees); add 1 teaspoon sugar. Stir, and let stand until foamy, about 5 minutes.

In a small saucepan, heat evaporated milk to 105 to 115 degrees; add to yeast. Add sugar according to sweetness desired, salt, cardamom, 4 eggs, and half the flour. In the bowl of a heavy-duty electric mixer fitted with the dough hook attachment, beat until dough is smooth and shiny. Mix in butter. Add remaining flour, 1 cup at a time, until dough is stiff but not dry. Cover with plastic wrap, and let rest for 15 minutes. Turn out onto a lightly floured surface, and knead until satiny and smooth, about 10 minutes.

Clean bowl, and butter it. Transfer dough to bowl, and turn to coat with butter. Cover with a clean kitchen towel. Let rise in a warm place until doubled, 1 to 1 1/2 hours. Turn onto lightly floured surface, and divide into 3 equal pieces.

Butter three baking sheets, and set aside. Divide each third of dough into three pieces. (You will have nine ropes.) Roll out to make strands about 24 inches long. Make three braids, using three strands each. Place each on prepared baking sheets. Cover, and let rise until doubled in bulk, about 1 hour. Heat oven to 375 degrees.

Whisk together remaining egg and the milk. Brush braids with mixture. Bake until golden and a cake tester inserted in center comes out clean, 20 to 25 minutes.

This recipe yields 3 loaves.

Yield: 3 loaves

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