1. In the bowl of your kitchen machine mix the milk, one teaspoon of the sugar, and the yeast – make sure the yeast has dissolved completely. Let bubble up for about 10 minutes. Add the remaining sugar, eggs, cardamom, and salt to the bowl and mix to combine. Sift the flour into the bowl, add the butter and mix well. Knead the dough for about 8-9 minutes until you got a nice and smooth dough. Cover and let rise in a warm place for 60-90 minutes or until almost doubled in size.

2. Divide the dough into four pieces and shape each one into a log with a length of about 16 inches (40cm). Place the four logs crosswise on your work surface and intertwine them in two rounds with each other (see pictures). Tuck the ends underneath and place the bread on a baking sheet lined with baking parchment. Cover with a damp kitchen towel and let rise another 25-30 minutes in a warm place.

3. Preheat the oven to 390°F (200°C). Mix the egg yolk with the milk and carefully brush the Easter bread with it. If you like, you can sprinkle some sliced almonds and hail sugar on top (optional) and then bake the bread for about 25 minutes. If the Easter bread seems getting too dark, cover with some aluminum foil or baking parchment and continue baking. Remove from the oven and let cool completely on a wire rack.