Beaman Family, Dessert
Dough:
3/4 c. milk
1/2 c. soft butter/margarine
2 pkg. yeast
2 eggs
1/2 c. lukewarm water
1 t. salt
2/3 c. sugar
1 t. powdered cardamom seed
5 c. sifted flour
Scald milk and cool to lukewarm.
Add yeast to lukewarm water in mixing bowl and stir until yeast is dissolved.
Stir in lukewarm milk and sugar.
Beat in 2 c. flour and beat until mixture is smooth.
Add butter, eggs, salt and cardamom and beat until well-mixed.
Add remaining flour.
Turn dough out on lightly floured pastry cloth or board and knead until smooth and elastic.
Place in greased bowl, cover well and let rise until double in bulk, about 1 1/2 hr.
Punch down and again let rise until double in bulk, about 3/4 hr.
Shape into Lucia buns or tea rings.