For glaze :

For topping:


Heat up the milk without boiling.

In a large bowl add the yeast, milk, sugar, cardamon, salt and the eggs. Add to cups of flour and beat the mixture until smooth.

Beat in the butter and add the remaining flour half a cup at time until the dough is stiff but not dry.

Shape the dough into a ball and place it in a lightly grease bowl, cover the bowl with plastic wrap and let the dough rise for 2 hours.

Line a large baking sheet with baking paper.

Knead the dough onto a working surface lightly covered with flour, divide the dough into three thirds and roll each third into a rope.

Braid the three strands. Lift the long braid on the baking paper, shape it into a circle.

Fuse the ends of the braid together, cover this with a kitchen towel and allow it to rise for around 2 hours.

Brush the egg with the milk over the bread. Sprinkle with the sliced almonds and pearl sugar.

Bake the bread in the oven ( previously preheated at 180 degrees celcius) for around 30 minutes.