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1
Combine the flour, yeast, salt, 1/2 cup sugar, and the cardamom in a food processor and pulse to combine.
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2
Add 6 tablespoons of the butter and the egg yolks and pulse again until well combined.
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3
With the machine running, drizzle about half the milk through the feed tube.
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4
Process just until a dough ball forms, adding a little more milk if necessary, then stop.
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5
Knead a little by hand, until the dough is smooth (add a little flour if necessary), then form the mixture into a ball and place it in a buttered bowl.
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6
Cover with plastic wrap and let rise in a warm place until about doubled in bulk, 1 to 2 hours.
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7
When the dough is ready, cut it into 3 pieces.
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8
On a floured board, roll each piece into a long rope just over a foot long.
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9
Braid the pieces, pinching both ends to seal.
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10
Put on a buttered cookie sheet, cover with plastic wrap, and let rise again for about an hour.
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11
Preheat the oven to 375F.
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12
Chop the nuts and combine with the remaining 2 tablespoons butter (you can do this in a small food processor, but be careful not to pulverize the nuts) and the cinnamon.
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13
Brush the dough with a little milk and sprinkle the nut mixture over it.
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14
Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
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15
Cool, then slice and serve.
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16
This is a bit more elaborate: In step 1, substitute a large pinch of saffron threads for the cardamom and add 1 tablespoon rum.
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17
When kneading by hand, add 2 tablespoons raisins, 2 tablespoons diced candied fruit, and 2 tablespoons slivered blanched almonds.
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18
To be strictly traditional, you would bake the cake in a coffee can or other cylindrical mold, and you can if you like (just make sure the mold is very well buttered).
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19
In step 3, omit the topping, but when the cake comes out of the oven, brush it with melted butter and sprinkle with granulated or confectioners sugar.
