In large mixer bowl, combine 2+1/2 cups flour, yeast, sugar, salt and cardamom; mix well. In saucepan heat milk, water and butter to 120-130°F (butter does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in fruits and enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Punch down dough. Divide into 2 parts. Divide each half into 3 pieces. On lightly floured surface, roll each piece to a 24-inch rope. On greased cookie sheet, loosely braid 3 ropes from center to ends. Form into a circle; pinch ends to seal. Cover; let rise in warm place until indentation remains after lightly touching. Bake at 350°F for 20 to 25 minutes until golden brown. Remove from cookie sheets; cool. Drizzle with powdered sugar glaze (see below) and garnish with candied cherries, if desired.

Powdered sugar glaze:

1 cup sifted powdered sugar

1 teaspoon softened butter or margarine

1 to 2 tablespoons hot water or milk

In small bowl, blend ingredients until smoooth.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.