FINNISH PULLA

Steps:

• Scald the milk in a small saucepan (heat until a ring of small bubbles is visible around the sides of the pan). Remove from heat and let cool.
• In a large bowl, whisk yeast into the warm water and set aside for 5 minutes.
• Whisk the milk, sugar, cardamom, salt, and eggs into the yeast mixture.
• Add 2 cups of the flour and beat with a wooden spoon until smooth.
• Beat in the butter and as much additional flour, 1/2 cup at a time, as you can until the 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 into a lightly greased bowl, turn it over in the bowl to grease the top, and cover the bowl with plastic wrap. Let rise at room temperature 45-60 minutes until doubled in size.
• Lightly oil a cool work surface.
• "Punch down" or lightly knead the air bubbles out of 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.
• Braid the 3 strands on the baking sheet, and pinch the ends. To make the 2 loaves, braid the 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.
• Center a rack in the oven and preheat the oven to 375°F
• Combine the beaten egg and 1 tablespoon of milk to make the glaze.
• Brush the egg glaze over the bread (a pastry brush works well for this).
• 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.