1 (13 oz.) can evaporated milk
1 c. unsalted butter (2 sticks)
2 1/2 c. water
2 c. plus 1 tbsp. sugar, divided
2 env. active dry yeast
12 to 13 c. all-purpose flour, divided
3 eggs, room temp., lightly beaten
1 tbsp. salt
Seeds from 24 cardamom pods, ground, or 1 3/4 tsp. ground cardamom

GLAZE TOPPING:

2 egg yolks
1 tsp. milk
2 tbsp. sugar, preferably coarsely granulated

Prepare dough: In medium saucepan heat the milk, butter and 2 1/2 cups water until the butter melts. Transfer to a large bowl; stir in 1 tablespoon sugar. Let cool to lukewarm (about 110 degrees).

Add yeast and stir until dissolved. Whisk in 4 cups of the flour to make a thin paste. Cover and let rest in a warm, draft-free place until spongy and double in bulk, about 30 minutes.

In another bowl, beat together the eggs, salt, remaining 2 cups sugar and the cardamom until eggs are pale, 3 to 5 minutes. Stir the yeast sponge and pour it over the egg mixture; stir until blended well. Add enough remaining flour, 1 cup at a time, beating until blended between additions, to make a soft sticky dough.

Turn out onto a floured surface and knead in just enough of the remaining flour to prevent sticking. Knead until smooth and elastic, about 15 minutes. Place dough in a large, lightly oiled bowl and turn once to oil the top. Cover and let rest in a warm place (draft free) until doubled in bulk, about 1 1/2 hours.

Generously grease 5 bread pans (8 x 4 x 2 1/2 inches) or 2 (12x17 inch) baking sheets.

Punch down dough and let it rest for 10 minutes. Divide dough into five equal parts. Working with one piece at a time, divide each piece into three equal sections. Roll out each section on a lightly floured surface to form a 12 inch rope. Pinch the three ropes together on one end and braid loosely. Pinch the other ends to seal.

Place each braid in a bread pan, tucking the pinched ends under or arrange the braids three across on one sheet and two on the second sheet. Cover loosely and let rise in warm, draft-free place until double in bulk. About 15 minutes before baking, preheat oven to 325 degrees and adjust the oven racks so that you can bake on two levels at one time.

Glaze breads by lightly beating the yolk and milk until well blended. Brush tops of loaves liberally with the egg glaze, letting it run down into the crevices of the braids. Sprinkle with sugar.

Bake, reversing pans or baking sheets after 20 minutes, for about 45 minutes until the loaves are golden brown and sound hollow when the bottoms are tapped. Let cool 10 minutes and then remove from the pans and cool on wire racks. Makes 5 braids.