Directions

1. 1. Combine the flour, yeast, salt, 1/2 cup sugar, and the cardamom in a food processor and pulse to combine.
2. 2. Add 6 tablespoons of the butter and the egg yolks and pulse again until well combined with the machine running, drizzle about half the milk through the feed tube.
3. 3. Process just until, dough ball forms, adding a little more milk if nee essary, then stop.
4. 4. Knead a little by hand, until the dough is smooth (add a little flour if necessary) then form the mixture into a ball and place it in buttered bowl. Cover with plastic wrap and let ris in a warm place until about doubled in bulk, 1 to 2 hours.
5. 5. When the dough is ready, cut it into 3 pieces. On floured board, roll each piece into a long rope jus over a foot long.
6. 6. Braid the pieces, pinching both ends to seal. Put on a buttered cookie sheet, cove with plastic wrap, and let rise again for about a hour.
7. 7. Preheat the oven to 375°F. Chop the nuts are combine with the remaining 2 tablespoons butter (you can do this in a small food processor, but 1 careful not to pulverize the nuts) and the cinnamon. Brush the dough with a little milk and spring the nut mixture over it.
8. 8. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool, then slice and serve.