Ingredients

2 packages yeast
1/2 cup warm water
1 cup warm milk
5-5 1/2 cups flour, divided
1 cup butter or margarine, softened
1/2 cup sugar
2 eggs, slightly beaten
1 teaspoons salt
1 teaspoon ground cardamom
1 egg, beaten
2 tablespoons milk

Pineapple Raisin Filling:
2 20-ounce cans crushed pineapple, drained
1 1/2 cups brown sugar
1 cup raisins
1/4 cup cornstarch
1/2 teaspoon cinnamon

Powdered Sugar Glaze:
2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla

Directions

Combine yeast and warm water in a large mixing bowl. Stir in warm milk, 2 cups of the flour, butter, sugar, eggs, salt and cardamom, beating until smooth. Mix in 3-3 1/2 cups flour, until dough is moderately stiff. Turn dough onto a lightly floured surface, kneading until smooth and satiny (about 10 minutes). Place into lightly oiled bowl, turning so the oiled side is up. Cover; let rise until doubled (about 1 1/2 hours).

Punch dough down and divide into 4 equal portions; roll each into a 12-by-9-inch rectangle. Spoon 1/4 of the Pineapple Raisin Filling (see recipe below) down the center of each rectangle. Slash dough on each side into 12 strips, then weave them diagonally over the top of the filling, to make a braid.

Combine 1 beaten egg with 2 tablespoons milk. Gently brush across the top of the braid. Cover and let rise about 10 minutes. Bake at 375 degrees for 15-18 minutes. Drizzle with Powdered Sugar Glaze (see recipe below).

Pineapple Raisin Filling: Combine ingredients in saucepan. Cook over medium heat, stirring constantly, until mixture is thickened and clear. Cool before placing on dough.

Powdered Sugar Glaze: Combine ingredients until well blended.