|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105°-115°F)|
|Milk||1⁄2 Cup (8 tbs)|
|Light brown sugar||4 Tablespoon, firmly packed|
|Unsalted butter||4 Tablespoon|
|Flour||2 Cup (32 tbs)|
|Confectioners icing||1 Tablespoon|
|Sliced almonds||1 Tablespoon|
|Egg||1 , beaten with 1 tablespoon water|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, brown sugar, salt, and butter to warm (105°€”115°F).
2 Combine 1 1/2 cups flour, cardamom, yeast mixture, and milk mixture in large bowl. Add egg yolks, and mix thoroughly.
3 Add 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. Divide dough in half, make 2 ropes about 18 inches long, and twist.
6 Place on greased baking sheet. Make glaze and brush on loaf. Cover; let rise in warm place until double€”about 30 minutes.
7 Bake in a preheated 350°F oven about 40 minutes or until done. Cool on wire rack.
8 Make Confectioners' Icing and drizzle on twist. Decorate with sliced almonds.