Easy Cardamom Bread

1 cup warm whole milk (110 degrees F (43 degrees C))

⅓ cup warm water (110 degrees F (43 degrees C))

½ cup white sugar

2 tablespoons melted butter

1 (.25 ounce) package active dry yeast

3 ½ cups all-purpose flour, or as needed

½ cup white sugar

1 ½ tablespoons ground cardamom

3 tablespoons ground cinnamon

½ cup melted butter

½ cup raisins

½ cup chopped walnuts

1 egg

1 tablespoon water

½ cup sliced almonds

¼ cup pearl sugar

Whisk together the warm milk, warm water, sugar, and 2 tablespoons melted butter in a mixing bowl until the sugar has dissolved. Sprinkle yeast over top, and set aside for 5 minutes.

Once the yeast is foamy, stir in the flour, adding more if needed to make a stiff dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.

Combine 1/2 cup sugar with the cardamom and cinnamon in a small bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 9x13-inch rectangle, and brush with 1/2 cup of melted butter. Sprinkle with the cardamom sugar, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.

Preheat an oven to 350 degrees F (175 degrees C).

With a sharp knife score the top layer of the roll with V-shapes that don t quite meet in the middle the whole length of the roll, this will make the bread look braided, and is very pretty, but could be skipped. Beat the egg with 1 tablespoon of water in a small bowl. Brush the egg wash over the top of the bread. Sprinkle with almonds and pearl sugar.

Bake in the preheated oven until the bread is golden-brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.