Ingredients:
2 pkgs. active dry yeast
3/4 cup warm water
13 oz can undiluted evaporated milk, heated to 110°F
1/2 to 1 cup sugar
2 teaspoons salt
1 teaspoon (or more) crushed cardamom seeds
4 eggs, beaten
1/2 cup softened butter
8 to 9 cups all purpose flour
egg mixed with milk for glaze
pearl sugar, sliced almonds or plain sugar for decoration

Method:
Dissolve the yeast in the warm water. Stir in the milk, sugar, salt, cardamom, 
eggs and enough flour to make a batter (about 2 cups). Beat until dough is smooth 
and elastic. Add about 3 cups of flour and beat well. Dough should be smooth and 
glossy in appearance. Add remaining flour 1 cup at a time until dough is stiff. 
Add the butter; beat until dough looks glossy again. Turn out onto floured board, 
cover with inverted mixing bowl. Let rest for 15 minutes. Knead until smooth and 
satiny. Place in a lightly greased bowl, turn dough to grease top, cover lightly 
and let rise in warm place (about 85°F) until doubled.

Punch down; let rise again. Turn out onto a lightly floured board, divide into 3 
parts, and divide each part into three. Shape each piece of dough into a strip 16 
inches long by rolling between palms and board. Braid 3 strips together into a 
straight loaf and pinch the ends together and tuck under. Repeat for second and 
third loaves. Place on lightly greased baking sheets. Let rise until puffy (1/2 
to 1 hour). Glaze loaves with a mixture of beaten egg and milk. Sprinkle with 
pearl sugar, crushed loaf sugar (sugar cubes) and or sliced almonds. Bake at 
400 ° for 25-30 minutes. Do not overbake or loaves will be dry.