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1
In a blender or food processor, whirl 1/3 cup slivered almonds until finely ground.
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2
In a large bowl, sprinkle yeast over 1/2 cup warm (110 degrees) water. Let stand until yeast is soft, about 5 minutes. Crush cardamom seed on a hard surface with a flat-bottom glass. Add cardamom to bowl along with salt, 1/2 cup granulated sugar, ground almonds, milk, 1/3 cup melted butter, and egg yolks; mix to blend. Add 5 cups flour and stir until moistened.
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3
To knead with a dough hook, beat on medium speed until dough no longer feels sticky and pulls cleanly from bowl, 8 to 10 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time.
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4
To knead by hand, scrape dough onto a lightly floured board and knead until smooth and no longer sticky, 10 to 15 minutes; add flour as required to prevent sticking. Return dough to bowl.
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5
Cover bowl with plastic wrap and let dough rise in a warm place until at least doubled in volume, 2 to 2 1/2 hours. Mix with dough hook or knead briefly on a lightly floured board to expel air.
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6
Divide dough into 20 equal pieces (about 1/4-cup size) and shape each into a smooth ball. On an unfloured board, roll 1 ball at a time under your palms to make a 16-inch rope. Cut the rope in half crosswise. On a buttered 14- by 17-inch baking sheet (you'll need 2), lay 1 cut rope across the other to form an X. Roll each cut end to the center, forming a bun composed of 4 coils. Repeat to shape other buns, spacing them about 1 1/2 inches apart. Firmly press 1 raisin deep into the center of each coil (you'll need 4 raisins for each bun, about 1/4 cup total).
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7
Cover buns loosely with plastic wrap and let rise in a warm place until slightly puffy, 20 to 25 minutes; the first pan will be ready to bake before the second. In a small bowl, beat 1 large egg to blend. Uncover buns and brush lightly with the egg; save extra for other uses or discard.
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8
Bake in a 350 degree oven (325 degrees in a convection oven) until buns are medium golden brown, about 15 minutes. If using 1 oven, switch pan positions when the first buns have baked 7 or 8 minutes. With a wide spatula, transfer buns to a rack. Serve hot, warm, or cool.
