• In a large bowl sift the flour and set aside.

THE STARTER

• In a small saucepan or skillet mix the ingredients for the starter. Simmer and stir for about 10 minutes until you have a smooth cream, not too thick. Let it aside to cool. 

THE YEAST MIXTURE

• Check out the milk’s temperature (see note#1). In a medium bowl combine all the ingredients for the yeast mixture. Whisk gently.
• Cover with a towel or plastic wrap and set aside for 10 minutes until it doubles its size and becomes bubbly.

ASSEMBLE THE DOUGH

• Use the flat beater attachment (also known as the paddle attachment) of your stand mixer. In case you knead by hand, you need almost double the time to prepare the dough.
• Beat the eggs with sugar on high speed for about 4 minutes until the mixture is fluffy, thick, and lightened in color.
• Replace the paddle attachment with the dough hook. Add all the remaining ingredients (baking powder, ground cardamom, salt, orange zest), the starter mixture, the yeast mixture, and ⅓ of the remaining flour.
• Beat on slow-medium speed until the ingredients are incorporated. Add gradually the rest of the flour. Increase speed to medium-high for 10 minutes.
• While the dough hook is stirring, add the softened butter cubes. When incorporated, beat to high speed for 5 more minutes. The dough is ready when it pulls away from the sides of the bowl. Even though the dough seems sticky, don’t add more flour.
• Cover the dough with a towel, and place it in a warm environment, until it doubles its size (about 3-4 hours). Alternatively, you may cut rise time in half (about 2 hours) if you place the dough (covered) in a preheated oven to the lowest temperature (make sure the oven is off before placing the covered dough in).

SHAPE THE LOAVES

• In a small bowl, pour in the melted butter. Use a kitchen brush to coat a surface with a generous amount of butter (instead of flour). Coat your hands with butter as well. Repeat if the dough is sticky while handled.
• Use your hands to gently deflate the dough and transfer to the working surface. Don’t knead the dough but gently fold it: stretch the bottom of the dough and fold it up to the center, then repeat with the left side, right side, and top. Repeat until you shape a dough ball.
• Preferably use a kitchen scale to measure (optional) and separate the dough ball into 3 equal parts (about 3300 pounds (1500g). These 3 smaller balls will make 3 loaves about 1 pound (500g) each.
• Divide 1 ball into 2 equal parts. Gently roll and stretch them to form 2 long ropes.
• Lay the 2 ropes side by side, pinching them together at one end, and braid quite loosely. Pinch together at the other end as well in order to hold the ropes together.
• Repeat the procedure to make 2 more loaves.
• Place the loaves onto a baking sheet lined with parchment paper and cover them with a clean towel. Transfer back to a warm space to rise again for 1-1 ½ hours until the loaves puff up (they don't have to double their size).

GARNISH AND BAKE

• Heat oven to 338°F (170°C).
• In a small bowl mix the egg and the milk and whisk with a fork. Brush the loaves with the egg wash and sprinkle with almond silvers or/and sesame seeds.
• Bake in the center rack of the oven for 30 minutes until deep golden brown. If they are getting brown too quickly cover with parchment paper.
• Let them cool for half an hour (if you can resist). Once cooled wrap them with plastic wrap to keep them soft for at least 5 days.