Sai (Festive Estonian Holiday Bread)

This recipe is for a traditional festive Estonian sweet bread that is traditionally served by Estonians at all celebratory meals.  We eat it on Thanksgiving morning around here with sausage patties, which holds us until the feast later in the afternoon.

yeast
3/4 C. warm milk
2 C. flour
juice of 1 orange, plus grated orange peel (approximately 1 C.)
1 egg (save a little)
1/2 C. sugar

I put the above in my Kitchen Aid mixer with the dough hook.  Let it mix a little, then add:
2+ C. flour
3/4 stick butter, softened
1/2 tsp. cardamom (opt., but what makes it!)

1 C. golden raisins (Do not add until the end!)

Allow all ingredients except raisins to knead well.  If you have time, let it rise, then punch down and mix it again for a second rising.  Either way, add 1 C. golden raisins at the end of the final mixing before the final rise.

Divide dough into three equal parts, roll out into long strips, and braid.  (Traditionally it is then formed into a circle, but it is also often braided into a long loaf shape, which is easier.)  Brush with blended egg and top with sliced almonds before baking at 350 degrees for half an hour or until golden brown and done.  As the braid bakes, it separates, exposing new dough, so you may want to baste new part with egg and add more almonds to the bare part about halfway through.  Traditionally, Estonians dust lightly with powdered sugar for a festive holiday presentation.