1 cup scalded milk
4 yolks of eggs
2/3 cup butter
½ cup sugar
2 yeast cubes
½ teaspoon extract lemon
2 pounded cardamom seeds
4 2/3 cups flour
Cool the scalded milk, when it is lukewarm, add yeast cubes, when they are dissolved add remaining ingredients, and beat thoroughly by hand for ten minutes. Let rise for six hours.
Keep in refrigerator over night. The next day put the dough on floured board, roll in long rectangular piece one-fourth inch thick. Spread with softened butter and fold from sides toward centre to make three layers.
Cut off pieces three-fourths of an inch wide, then cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake.
Let rise in pans and bake for twenty minutes at 350 F. Let cool and dust with powdered sugar or spread on vanilla icing.