Pour scalded milk over butter, 1/2 cup sugar, salt, and cardamom in a bowl.
Stir until butter is melted.
Cool to lukewarm.
Soften yeast in the warm water.
Toss currants, almonds, and mixed fruit with the 1 tablespoon flour; set aside.
Add about 2 cups of the flour to milk mixture and beat until smooth.
Stir in yeast, egg, and then the fruit-nut mixture.
Beat in enough of the remaining flour to make a soft dough.
Turn onto a lightly floured surface.
Knead dough until smooth and elastic, 5 to 8 minutes.
Form into a ball and place in a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 1 1/2 hours.
Punch down dough and turn onto a lightly floured surface.
Divide dough into halves and shape each into a round loaf.
Place on a greased baking sheet.
Cover; let rise again until doubled, about 1 hour.
Bake at 350°F 25 minutes.
Brush tops with sof tened butter and sprinkle with a mixture of the sugar and cinnamon.
Remove to wire racks to cool.