Finnish Coffee Braid

This recipe is taken directly from the Sunset Cookbook of Breads, a quirky little book I got at the library sale.

1/2 C butter ( 2 sticks)
2 1/4 tsp yeast (1 envelope)
3 T warm water (105-115)
2 eggs, beaten
1 C milk, scalded and cooled
1/2 C sugar
1/2 tsp salt
1/4 - 1/2 tsp ground cardamom
Zest of one orange*
5-6 C flour
1 egg yolk
1 T milk

Melt butter and set aside to cool. Dissolve yeast in warm water. In a large mixing bowl, combine beaten eggs, milk, sugar, salt, cardamom, grated orange peel, yeast mixture & butter. Stir in enough flour to make a fairly stiff dough. Knead until smooth. Shape into a ball and place in a greased bowl; cover. Put in a warm place & let rise until nearly doubled in bulk, about 2 hours.

Punch down and divide into 2 equal portions, then divide each portion into thirds. Roll into strands until about 24 inches long. Cross the strands in the center, and braid out. Form braid into a ring and pinch ends together. Place on a greased baking sheet. Repeat for second braid. Cover lightly with waxed paper and let rise in a warm place until nearly doubled, 2 - 2 1/2 hours.

Paint each braid with a mixture of egg yolk beaten with 1 T milk. Bake in a 350° oven for 30-45 minutes or until a medium brown. Let cool on wire racks. Wrap airtight. Can be frozen if wrapped in foil.

*I use 1-2 tsp of dried zest from Penzey's, in 3-6 tsp water.