Ingredients:

• 3 1/2 cups all-purpose flour
• 1 package of active dry yeast (2 1/4 teaspoons)
• 1 teaspoon ground cardamom
• 1 cup milk
• 1/4 cup + 2 TBS white sugar
• 1/4 cup + 2 TBS butter
• 2 eggs
• 1 tsp almond extract
• 1 cup powdered sugar
• 2 TBS milk
• 1/2 tsp almond extract
• 1/4 cup sliced almonds

Directions:

• In a large mixing bowl, combine 1 and 1/2 cups of flour, the yeast, and the cardamom.
• In a saucepan, heat the milk, white sugar, and butter. Heat until butter is nearly melted, and let cool to lukewarm.
• Add milk mixture to the flour mixture, and add 1 egg, as well as the almond extract. Stir well until completely combined. Stir in the remaining flour until a soft dough forms.
• Using your hands or a stand mixer, knead the dough for around 10 minutes until smooth. Place dough into a large oiled bowl, and let rise in a warm place until doubled, about 1 1/2 hours.
• Punch the dough down, and divide into 3 equal balls.
• Roll each ball into a rope around 24 inches long, and braid together (Reference). You can leave the braid as a long rope, or gently curve it together into a ring.
• Cover your bread, and let rise until doubled (about 45 minutes). Preheat oven to 350°F (177°C).
• Beat the other egg well, and brush gently over your risen dough braid using a pastry brush. Bake your loaf for 25-30 minutes, until well browned. Let cool.
• In a medium bowl, mix together the powdered sugar, 2 TBS of milk, and almond extract. Stir until combined.
• Using a plastic baggie or pastry bag, drizzle the icing over the cooled bread. Sprinkle with sliced almonds.
• Enjoy! :-)