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

Dissolve yeast in warm water in large bowl. Stir in next 5 ingredients plus 2 cups flour. Beat in butter until mixture is smooth and glossy. Stir in enough remaining flour to make dough easy to handle. Cover and 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; let sit 1 hour at least.

Divide dough in half and then in thirds. Roll each part into strands 1-inch in diameter. Braid strands together. Place each loaf on lightly greased sheet. Cover and rise 1 hour.

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 sounds hollow when tapped, about 25 minutes. Cool.