In a small bowl, combine the warm water and active dry yeast. Allow it to sit for about 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the activated yeast mixture, milk, melted butter, beaten eggs, granulated sugar, crushed cardamom, and salt. Stir until well combined.
Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook until the dough begins to form.
Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place until it doubles in size, about 1-2 hours.
Once risen, punch down the dough to release the air. Divide it into three equal pieces. Roll each piece into a long rope, about 24 inches long. Braid the three ropes together and tuck the ends under to form a loaf shape.
Transfer the braided loaf to a baking sheet lined with parchment paper. Cover it with the kitchen towel again and let it rise for another 30-45 minutes, or until it puffs up.
While the dough is rising, preheat your oven to 375°F (190°C).
In a small bowl, whisk together the additional egg and tablespoon of milk for the glaze. Brush the mixture over the risen loaf, then sprinkle with sliced almonds and pearl sugar.
Bake the Pulla Bread in the preheated oven for 20-25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing. Enjoy it warm with butter, jam, or on its own.
