Scald the milk in a small saucepan.

Remove from heat and let cool.

In a large bowl, whisk yeast into warm water and set aside for 5 minutes.

Whisk in the milk, sugar, cardamom, salt, and eggs into the yeast mixture.

Add 2 cups of flour and beat until smooth.

Beat in the butter and as much additional flour, 1/2 cup at a time, as needed until dough is stiff but not dry.

Cover the bowl with plastic wrap and let rest for 15 minutes.

Knead the dough on a lightly floured surface until smooth and satiny, about 10 minutes.

Shape the dough into a ball, place in a lightly greased bowl, turn to grease top, and cover with plastic wrap.

Let rise at room temperature 45-60 minutes until doubled in size.

Lightly oil a cool work surface.

Punch down the dough on the oiled surface.

Divide the dough in thirds and roll each third into a rope about 36 inches long.

Line a large baking sheet with parchment paper.

Braid the 3 strands on the baking sheet, and pinch the ends.

To make 2 loaves, braid entire strand and cut in half. Set the braids next to each other on the baking sheet.

Cover the braids with a towel and let rise at room temperature about 45 minutes.

Preheat the oven to 375°F.

Combine the beaten egg and milk to make the glaze.

Brush the egg glaze over the bread.

Sprinkle with almonds and pearl sugar (optional).

Bake 20-25 minutes until golden.

Transfer to a rack to cool to room temperature before cutting.

The bread is best eaten the day it is made, but can be stored 1-2 days covered in plastic wrap.