1 quart milk 1 ½ cups sugar ½ cup butter 1 tablespoon cardamom, ground 2 cakes compressed yeast or two packages of yeast granules 1 teaspoon salt 1 package (approx. 2 cups) seedless raisins 1 package (approx. 2 cups) golden or Muscat raisins 2 eggs, beaten 12 cups flour (approx.) Topping: 1 egg yolk 1 teaspoon vanilla 1 tablespoon sugar Heat the milk and sugar, then add the butter and cardamom. When the butter has melted, cool the mixture to lukewarm. Add and dissolve the yeast. Add the salt, raisins, and beaten eggs. Work together well and add enough flour to make a firm but elastic dough. Cover the dough and let stand in a warm place until doubled in bulk. Knead well until you have a smooth, elastic dough and form into two round loaves—or four standard-size bread loaves. Place the loaves in greased pie tins or loaf pans, and let rise until doubled again. Bake at 350˚ for 1 hour. Meanwhile mix together the egg yolk, vanilla, and 1 tablespoon sugar. Brush the loaves with egg-and-vanilla mixture when they come out of the oven.
