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1
Open cardamom pods and crush seeds in a spice grinder, coffee grinder, or mortar and pestle. If you toast them first, they will be easier to open.
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2
Cool scalded milk down to 105-115 degrees. Whisk yeast with a pinch of sugar into warm water in a large bowl and let stand about five minutes or until dissolved. Add milk, eggs, salt, sugar, cardamom, and two cups of flour. Mix well with a wooden spoon.
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3
Add melted butter and the rest of the flour in 1/2 cup increments, mixing well after each addition, until you have a dough that is stiff, but not dry. Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
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4
Knead until smooth and elastic (this is considerably easier using a stand mixer with a dough hook. If you do so, you can knead it for 8-10 minutes. Otherwise, turn onto a lightly-floured surface and knead for 45-50 minutes, by hand [just like my Finnish grandma used to do]). Form the dough into a ball and place it in a lightly oil bowl, turning the dough to coat with oil. Cover with plastic wrap and let rise until doubled in bulk, about 45 minutes to an hour.
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5
After the dough has risen, punch it down and divide it in half. Cut one half into three pieces of equal size. Form three ropes and braid them into a loaf, pinching the ends together. Repeat with other half of the dough. Put the loaves on the pan you will bake them in, preferably lined with parchment paper, but at least oiled. Cover and let rise until doubled in bulk.
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6
Preheat the oven to 375 degrees. Brush loaves with cream or an egg wash (one egg + 1 tbsp. water, beaten) and sprinkle with pearl sugar or regular sugar. Bake about 20 minutes, or until golden.
