|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105°-115°F)|
|Unsalted butter||3 Tablespoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Orange peel||1⁄2 Teaspoon, grated|
|Confectioners icing||1 Cup (16 tbs)|
|Chopped dates||1⁄4 Cup (4 tbs)|
|Light brown sugar||2 Tablespoon, firmly packed|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Maraschino cherries||2 Tablespoon|
|Shredded coconut||2 Tablespoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, butter, sugar, and salt to warm (105°-115°F).
2 Combine 1 1/2 cups flour, cardamom, orange peel, yeast mixture, and milk mixture in large bowl. Mix thoroughly.
3 Add egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Knead about 3 minutes. Combine all ingredients for filling.
6 Make a 9-inch square. Put filling down the middle third. With scissors, cut strips toward center 3 inches long and 1 inch wide. Alternating sides, fold strips over filling. Place on greased baking sheet.
7 Cover; let rise in warm place until double€”about 30 minutes.
8 Bake in a preheated 350°F oven 30 minutes or until done. Cool on wire rack. If desired, drizzle with Confectioners' Icing.