Grind 1 teaspoon crushed cardamom seeds (from 7–12 pods) in a mortar and pestle or coffee grinder; set aside.

Pour 1 cup milk into a small saucepan and heat over medium until small bubbles appear around the edge (scalding). Remove from heat and cool the milk to about 110°F.

While the milk is cooling, melt 1 stick (4 ounces) unsalted butter in the microwave and let it cool until warm but not hot.

In a large bowl, add 1/4 cup warm water (no hotter than 110°F) and whisk in 1 tablespoon active dry yeast. Let sit 5–10 minutes until the yeast mixture is creamy/foamy.

When the yeast mixture is creamy, whisk in the cooled scalded milk, 1/2 cup granulated sugar, the ground cardamom, 1 teaspoon salt, and the 2 beaten eggs. Whisk until fully combined.

Stir in 2 cups of the all-purpose flour using a wooden spoon or mixer and beat until smooth.

Vigorously stir in the melted butter until incorporated.

Add the remaining flour 1/2 cup at a time, mixing after each addition, until the dough is fairly stiff but still slightly tacky. Use a total of 4 1/2 to 5 cups (22.5–25 ounces) of flour as needed; stop before the dough becomes dry.

If using a stand mixer, follow the same ingredient order and mix with the dough hook; mix on medium until dough forms.

Cover the bowl with plastic wrap and let the dough rest for about 15 minutes.

Turn the dough onto a lightly floured work surface and knead until smooth and shiny, about 8–10 minutes by hand (or about 8 minutes in a mixer on medium). Add small amounts of the remaining flour only as needed to prevent excessive stickiness.

Shape the kneaded dough into a ball. Lightly grease a large bowl, place the dough in the bowl, turn to coat with the grease, cover tightly with plastic wrap, and set in a warm place to rise until doubled in size, about 45–90 minutes.

While the dough rises, line a baking sheet with parchment paper.

When the dough has doubled, turn it out onto a lightly oiled surface and knead briefly to release the air.

Divide the dough into 3 equal pieces (weigh them if you want them equal). Roll each piece into a log about 36 inches long.

Pinch the three logs together at the top and braid them into a 3-strand braid. Carefully transfer the braid to the parchment-lined baking sheet and shape it into a circle. Trim an inch or two from each end and press the ends together to seal the circle.

Knead the trimmed end pieces together and form a small bow. Place the bow over the seam of the wreath.

Loosely cover the shaped bread with a towel and let it rest and rise at room temperature for about 45 minutes (do not let it double in size). During this final rise, place a rack in the center of the oven and preheat to 375°F.

Whisk together 1 large egg and 1 tablespoon milk. Brush this glaze evenly over the shaped dough. Sprinkle sliced almonds and pearl sugar over the top.

Bake the loaf on the center rack at 375°F for 20–25 minutes, until the top is just golden. Be careful not to overbake.

Transfer the baked loaf to a cooling rack and cool to room temperature before cutting.

To store: wrap the loaf tightly in plastic wrap and keep at room temperature, or wrap airtight and freeze for up to one month. Thaw at room temperature.