Contributed by: Beth Chase Cunningham
A recipe from my niece, Denise Frank.
2 pkg. compressed yeast
5 oz. butter
2 c. milk
3/4 c. sugar
1/2 tsp. salt
5 to 6 tsp. ground cardamon
5 1/2 to 6 c. flour
In large bowl dissolve yeast in 1/4 to 1/3 c. warm (body temperature) milk and 1/4 tsp. sugar; cover with cloth, let bowl sit in warm water bath. (This helps the yeast to rise more quickly.) Melt butter in a saucepan, add milk, sugar and salt, allow mixture to reach body temperature. Mix cardamom and half the flour; add to butter – sugar – milk mixture. Add yeast mixture. Combine thoroughly.
Gradually add remaining flour and knead until dough becomes pliable and not sticky. Put in bowl, cover loosely with a cloth, allow to rise in warm, draft-free place until double (about 45 min.). Punch down dough. Divide into 4 sections. With each section, do the following: roll out to a rectangle, spread rectangle of dough with butter and sprinkle with sugar (white or brown) and raisins. Roll dough up lengthwise into a long roll and pinch edges together. Cut crosswise into buns about 1 inch apart. Set on greased cookie sheet, cut side up. Cover with cloth and let rise another 30 min. Baste with beaten egg and sprinkle with almond bits, pearl sugar, or whatever decoration you wish, if desired. Bake 7 to 8 minutes in 450 degree oven.