| 1 | Scald milk and cool to lukewarm. |
| 2 | Crumble yeast into bowl, add 1 tsp sugar and lukewarm milk. |
| 3 | Beat in 3 cups flour; beat until smooth. |
| 4 | Cover well and let rise until light and double in bulk, 1 - 1-?hours. |
| 5 | Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour. |
| 6 | Mix thoroughly. |
| 7 | Place remaining ?cup flour on board or pastry cloth for kneading. |
| 8 | Turn out dough and knead until smooth and elastic. |
| 9 | Place in greased bowl. |
| 10 | Cover well. |
| 11 | Set aside to rise until double in bulk, 1 to 1-?hours. |
| 12 | Cut risen dough in half for two cofee cakes (braids). |
| 13 | Cut each half into 3 pieces. |
| 14 | Roll each piece into a roll 16 inches long. |
| 15 | Pinch 3 rolls together at one end, braid and pinch other ends together. |
| 16 | Place braid on cookie sheet. |
| 17 | Make second braid and place on cookie sheet. |
| 18 | Let braids rise until double in bulk, about 45 minutes. |
| 19 | For topping brush each braid with 1 tbsp milk and sprinkle with 3 tbsp sugar. |
| 20 | Bake in moderate oven (375) 25 to 30 minutes. |
| 21 | Yield: 2 coffee cakes |
