1 1/2 packages of active dry yeast
1/2 cup warm water
glaze
2 cups milk, scalded and cooled to lukewarm, 1 egg (beaten)
2 cups sugar
slivered almonds
1 teaspoon salt
powdered sugar
1 teaspoon crushed cardamom
5 egg yolks
8 to 9 cups sifted white flour
1 cup melted butter

1. Dissolve the yeast in the warm water. Stir in the milk, sugar, salt, cardamom, eggs-and enough flour (about two cups) to make the batter. Beat until the dough is smooth and elastic. Add about 3 cups of flour and beat; the dough should be quite smooth and glossy. Add melted butter. Beat again until glossy. Stir in remaking flour until a stiff dough forms. Turn out on a floured board, cover with a bowl and let rest for 15 min.
2. Then knead until smooth and satiny. Place in a lightly greased mixing bowl, turn dough to grease top, cover lightly and let rise until about double in bulk. Punch down and let rise until almost doubled. Turn out on a floured board and form into two braided loaves or a pretzel shape. Glaze the kringel with the beaten egg, add almonds and bake at bout 325 degrees for about an hour; be sure not to over bake if you like it soft and slightly chewy.
3. When you take the finished product out of the oven, sprinkle with powder sugar.