Pour the milk into a stand mixer bowl and add the sugar and butter, mix for about 30 seconds.

Add the yeast and let it bloom10 minutes

Beat the egg in a bowl and reserve

Start mixing with the dough hook and put in half the flour, salt, cardamom and about 2/3 of the egg ( no need to be precise). Put the bowl with the remaining egg in the fridge, we will use it later

Once combined add the remaining flour and knead for 5-6 minutes

The texture should be tacky, if it’s sticky add a little bit more flour, knead for a minute and re-add flour if needed

Form it into a ball and put it back into the stand mixer bowl, cover it with plastic wrap and let it rest until it doubled in size ( 30? 60 mins? )

Dump the dough into a highly floured surface and divide it into 3 pieces

Roll them about 14″ long

Braid them starting from the center and pinch each side

Lay parchment paper on a baking tray and transfer the braided dough to it. Cover with a clean dishcloth and let it have a final rest for 30 minutes.

Preheat oven to 400F

Take the bowl with the egg in the fridge, add a little bit of water and stir. Brush the top and side of the dough with it and sprinkle either sesame seed or the pearl sugar

Bake for 20-25 minutes until a nice golden brown colour

Remove from oven and let it cool on a wire rack for at least 30 minutes