Soften yeast in 1/4 cup potato water (water in which peeled potatoes have been boiled).
Beat eggs in a large bowl, blend in yeast, extra water, sugar, salt, oil, 2 cups flour, cinnamon, nutmeg, cardamom and raisins.
Stir in extra flour to make a soft dough.
Knead for 10 minutes on a light, floured board.
Place in a greased bowl.
Cover and let rise un-til doubled.
Punch down, knead until smooth.
Roll out to rectangle and divide into 32 parts.
Roll each to form 6 inch strands.
Wet ends and make into doughnut shapes.
Let rise on board for 15 minutes.
Dissolve sugar in water.
Drop bagels in, one at a time.
Don't crowd.
Turn them over, as they rise to the surface.
Boil 3 minutes.
Remove, place on a greased baking sheet.
Brush with mixture of the 2 egg yolks that have been beaten with the water.
Bake at 425 degrees for 15 to 20 minutes, or until golden brown.
Note:This bread recipe will take all day.
Start early in the morning and you will finish around 5 or 6 o'clock in the even-ing.
Use them as muffins for dinner or toast them for breakfast.
Spread them with cream cheese and smoked salmon for sandwiches.