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1
In a large bowl, dissolve the yeast in the warm water; add the 1 teaspoon sugar, stir, and let stand for 5 minutes until yeast foams.
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2
Empty the milk into a pan and warm just to between 105 F and 115 F. Add milk, sugar according to sweetness desired, salt, cardamom, eggs, and half the flour.
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3
Beat with an electric mixer or spoon until dough is smooth and shiny.
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4
Beat in the melted butter.
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5
Add remaining flour 1 cup at a time until dough is stiff but not dry.
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6
Cover and let rest for 15 minutes.
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7
Turn out onto lightly floured board and knead until satiny and smooth, about 10 minutes.
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8
Wash bowl, grease it, and add dough to bowl, turning to grease top.
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9
Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
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10
Turn risen dough out onto breadboard and divide into 3 portions.
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11
Divide each portion into 3 parts.
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12
Roll out to make strands about 24 inches long.
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13
Make 3 braids, using 3 strands.
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14
Place on lightly greased baking sheets.
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15
Cover and let rise until doubled, about 1 hour.
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16
Preheat oven to 375 F. Mix egg and milk to make glaze and brush braids with the mixture.
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17
Bake for 20 to 25 minutes until golden, or until a wooden skewer inserted in the center comes out clean.
