packages active dry yeast
Soften yeast in the water. Combine scalded milk, sugar, shortening and salt; cool until lukewarm.
Stir in 2 cups flour; beat vigorously. Add eggs; beat well. Stir in the softened yeast, cardamom, and enough remaining flour to make a soft dough.
Turn dough onto a well-floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Place dough in lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until doubled, about 2 hours. Punch down.
Divide dough in half; cover and let rest 10 minutes. Divide each half into 4 pieces. Roll 3 of the pieces into 20-inch strands; braid. Carefully place braid around greased 6-ounce juice can on greased baking sheet. Seal ends together to form a continuous circle. Divide remaining piece of dough in half. Roll into 2 20-inch strands and twist together. Place on top of braid.
Repeat procedure with remaining half of dough.
Let rise in warm place until doubled, about 1 hour. Bake at 350 degress Fahrenheit for 25 minutes or until golden.
Remove juice can; while wreaths are still warm, brush with confectioner's sugar glaze. Add enough milk or cream to 2 cups sifted confectioner's sugar to make of spreading consistency. Add 1 teaspoon vanilla and dash of salt, mix well. Decorate tops with walnut halves and red and green cherried candies. Makes 2 coffee cakes.