This recipe was submitted to an Ethnic Eats of Ely cookbook that was compiled and published by the Slovenian Union of America Branch No. 23 in Ely, Minnesota.
Makes 3 braids
2 cups scalded milk
10-12 whole cardamom seeds, shelled and pounded with a hammer)
3½ tsp yeast
8½ cups flour, divided into 3 cups and 5½ cups
1½ cups sugar
1 tsp salt
½ cup melted butter
Mix the scalded milk (cooled slightly), cardamom, yeast, and 3 cups of flour.
Let rise for one hour.
Add the sugar, salt, eggs, and melted butter.
Add the remaining flour one cup at a time.
Let rise until doubled in bulk.
Make into braided loaves and let rise again.
Bake in 350-370 degree oven for 30 minutes.
When you take them out of the oven, brush the loaves with a mixture of 3-4 teaspoons of sugar dissolved in about two teaspoons of very hot water.