2 pkgs (5 tsp) dry yeast
1/3 C warm water
1 C scalded milk
1 C Sugar 5½ C flour
1/3 C shortening
1½ tsp salt
1 tsp ground cardamom
1/4 tsp nutmeg
1½ C fresh (or frozen) cranberries, chopped
1 tsp lemon peel
Sprinkle yeast over warm water; let stand 5 minutes. Then stir to blend well. Combine milk, sugar, shortening and salt in a large bowl; cool until lukewarm. Beat in eggs, spices and yeast. Stir in 1/2 of the flour and blend well. Add cranberries and lemon peel; mix well. Add remaining flour and stir until a dough is formed that can be handled. Turn out onto a well floured surface and knead until smooth and elastic; 8-10 minutes. Place in a greased bowl and turn once to grease the top. Cover and let rise in a warm place until doubled. Punch down and divide into 6 equal parts.
On a floured surface, shape each piece into a 16” rope. Braid three of the ropes together and place on a greased baking sheet, braid the remaining three ropes and place beside the first three.
Cover and let rise until doubled in size.
Bake in a 350 degree oven for 25-30 minutes or until golden brown.
Top with a glaze of 2 C powdered sugar and 3 Tbsp hot milk.