Making the Dough

1. First, dissolve the yeast in 1/2 cup of warm water in a large mixing bowl.  Add a pinch (about 1/4 tsp) of white sugar to the yeast and water.  It will begin to bubble up.
2. Next, measure 2 cups of milk (whole is preferred) and scald in the microwave (about 2 1/2 minutes).  It will have a light film on top, once it is scalded. Then set it aside to cool.
3. Now you can melt the butter in the microwave and let it sit aside to cool as well.
4. Once the yeast is bubbly and the milk is cooled, add the milk to the mixing bowl with the yeast.
5. Add sugar, salt, cardamom, and 2 cups of the flour.  At this point, stir to combine.
6. Next, gradually add 3 cups of flour add one cup of flour at a time, mixing to combine. You can use a mixer with a dough hook, which is easiest, or mix it the old fashioned way with a wooden spoon.
7. Once the flour is fully incorporated, add the cooled, melted butter.  Once the melted butter is incorporated, add the remaining flour, one cup at a time. Mix until all of the flour is combined.

Resting, Kneading, and Rising

1. Now turn out dough out onto a floured pastry cloth or floured surface and cover it up with the inverted mixing bowl.  Let the dough rest for 15 minutes.  This is a great time to clean up the mess you have made so far!
2. Knead the dough until smooth and elastic.  Then place in a greased mixing bowl and cover with a light-weight dish cloth. Put the bowl somewhere warm to rise for one hour.
3. Once the dough doubles in size, turn it out onto the floured surface.  Then, with one fist, punch it down and turn it over.  Put it back in the bowl to rise for 30 more minutes.

Dividing and Forming the Loaves

1. After it has risen, turn the dough out onto the floured surface.
2. Then, with a large, dull knife or pastry cutter, divide the dough into thirds.
3. Take one third of the dough and again divide it into thirds.  Roll each section into a long piece about 16 inches.  Next you braid the three rolled pieces together into a loaf.  Transfer the loaf onto a baking sheet lined with parchment paper (and a light coating of olive oil spray).
4. Repeat this process with the other sections of dough, resulting in 3 braided loaves total.
5. Finally, cover the loaves with the light-weight dish towels to rise again for 20 minutes.

Making and Adding the Glaze

1. While the loaves are rising, preheat your oven to 400°.  You can also assemble the glaze ingredients during this time.  Beat one egg in a small dish.  Put sliced almonds and sugar in the raw or other coarsely ground sugar each in a small bowl.
2. Once the loaves have risen, brush each one with the beaten egg.
3. Then sprinkle the sliced almonds and finally the coarse sugar on the top of each loaf.
4. Bake for 25- 30 minutes each until golden brown on top.  Enjoy warm with butter!