Cardamom Wreath

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110-115)
1/2 cup butter, softened
3/4 cup sugar
4 eggs
1 can (12 ounces) evaporated milk
1/4 cup sour cream
1 tablespoon grated orange peel
2-1/4 teaspoons ground cardamom
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
1 tablespoon milk
Toasted sliced almonds
Coarse or granulated sugar
CARDAMON BUTTER
2 cups butter, softened
1/4 cup confectioner's sugar
1-1/2 teaspoons grated orange peel
1 to 1-1/2 teaspoons ground cardamom
1/2 teaspoon ground nutmeg

In a small bowl, dissolve yeast in warm water. In a mixing bowl, cream butter and sugar. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom and salt; mix well. Beat in 6 cups flour until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down: turn onto a floured surface. Divide into six portions. Cover and let rest for 10 minutes. Shape each portion to a 24-in. rope. Place three ropes on a greased baking sheet and braid. Form into a ring; pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 minutes. Beat milk and remaining egg; brush over wreaths. Sprinkle with almonds and sugar. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. In a mixing bowl, beat cardamom butter ingredients until blended. Serve with bread. Yield: 2 loaves ( 2 cups butter).