1 pkg. dry yeast
1/4 c. warm water
1 c. evaporated milk
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cardamom
2 eggs, slightly beaten
4 to 4 1/2 c. flour
1/4 c. butter, melted
1 egg yolk
2 tbsp. whole milk
1/4 c. almonds

Dissolve yeast in warm water in large bowl. Stir in evaporated milk, sugar, salt, cardamom, 2 eggs and 2 cups of the flour. Beat in butter until mixture is smooth and glossy. Stir in enough remaining flour to make dough easy to handle. Cover; let rest 15 minutes.

Turn dough onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double, about 1 hour. Punch down dough. Cover and let rise again until double, about 1 hour. Dough is ready if impression remains.

Divide dough in half. Divide each half into 3 parts. Roll each part into strand, 1-inch diameter. Braid. Place each loaf on lightly greased baking sheet. Cover and let rise until double, about 30 to 45 minutes.

Heat oven to 375 degrees. Mix egg yolk and whole milk. Brush loaves with mixture. Sprinkle with almonds and sugar. Bake until light brown and loaves sound hollow when tapped, 20 to 25 minutes.