Melt the butter in a microwave safe container that holds at least 2 cups. Add the milk and sugar, then heat to about 110F. Stir in the yeast.

In a large mixing bowl, mix the flour, salt and cardamom.

In a small bowl, beat the egg, then remove about 2 teaspoons into a separate container. Mix the smaller portion of egg with 2 teaspoons water or milk to make an egg wash, then refrigerate until needed.

Mix the larger portion of egg into the milk mixture, then add to the flour mixture. Beat with a dough hook until dough is smooth and elastic. Add additional flour or milk if needed to create a nice dough.

Cover the bowl of dough with a damp dish cloth and let rise in a warm place until doubled about 1 – 1 ½ hours.

When doubled in size, knead a few times, then divide the dough into thirds and make 3 15-inch long rolls of dough. On a parchment lined baking sheet, braid these together then tuck in the ends. Preheat the oven to 375F.

Let rise in a warm place until almost double, about 40 minutes. Take the reserved egg wash out of the refrigerator, then whisk briefly. Using a soft brush, brush egg wash lightly over the top and sides of the bread, then sprinkle with Swedish Pearl sugar, if using.

Bake at 375 for about 20-30 minutes until loaf is golden brown and sounds hollow when tapped.