Finnish Spring Bread

In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt, cardamom, orange peel, lemon peel, and undissolved yeast. (The original recipe calls for almonds but I never add them.) 

Heat milk, water and butter in a saucepan over low heat until very warm, 110 to 130. (Don't let it get too hot or it kills the yeast!) Butter does not need to melt. Gradually add it to the dry ingredients and beat two minutes at medium speed with electric mixer, scraping bowl occasionally. Add eggs and a half a cup of flour. Stir in enough additional flour to make a soft dough. 

Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning the dough to grease the top.  Cover it and let it rise in a warm place until doubled in size. (The recipe says about an hour, but it always seems to take longer.) 

Gently punch down the dough and turn it onto a lightly floured surface. Knead in the raisins (optional). Divide the dough in half. You can make the dough into two balls, or make one ball and divide the other dough into three parts that you can roll out and braid. Place the ball into a greased cake pan. Place the braid on a greased cookie sheet, cover both and let them rise again until doubled in size (about an hour...or more!) 

Bake at 350 for 30 to 45 minutes or until done ( golden brown on the outside). Start checking at 30 minutes. When cool, frost with confectioners sugar frosting and sprinkle with non pareils. 

For the icing: Melt the butter then add the confectioners sugar, the vanilla and the half and half or whipping cream. Whisk with a whisk until smooth. Add salt to taste. Then drizzle the icing over the bread. (If the icing is too thick to drizzle, add more cream or half and half.) Sprinkle with non pareils immediately.