Step 1

Add the flour, cardamom, and sugar into the bowl of a stand mixer and mix.

Step 2

Dig a well in the center of the flour and add in the yeast.

Step 3

Add ½ cup (150 ml) of lukewarm milk at 97 F (36°C) over the yeast and let it rise for 10 minutes.

Step 4

Add in the eggs, and using the dough hook, start kneading on low speed, gradually incorporating the remaining milk, over about 2 minutes.

Step 5

Then knead for 3 minutes at medium speed and gradually incorporate the butter and salt.

Step 6

Knead on medium speed for 10 minutes until a smooth dough forms. The butter should be completely incorporated and the dough should come off the sides of the bowl.

Step 7

If the dough is too wet, add 1 to 2 tablespoons of flour and if, on the contrary, it is too dry, add a few tablespoons of lukewarm milk, very gradually.

Step 8

Cover the dough with a cloth and let it rise for 1 hour in a warm place, away from drafts.

Step 9

Place the dough on a floured work surface and punch it down for 1 minute while kneading it.

Step 10

Divide the dough into 25 equal pieces and roll them out.

Step 11

Form the pullat into a ball and place them gradually, spaced out, on a baking sheet lined with baking paper.

Step 12

When forming the pullat, make sure that the dough balls are very smooth, without any cracks, so that they do not open during cooking.

Step 13

Cover with a cloth and let stand for 20 minutes.

Step 14

Divide the dough into 25 equal pieces and roll them out.

Step 15

Roll out each ball of dough and form a strand.

Step 16

Give this strand of dough a round braid shape.

Step 17

Gradually place the pullats, spaced out, on a baking sheet lined with parchment paper.

Step 18

When forming the pullat, make sure that the dough is smooth, without any flaws so that they do not open during cooking.

Step 19

Cover with a cloth and let stand for 20 minutes.

Step 20

Divide the dough into 3 equal pieces.

Step 21

For a ball with each piece of dough and roll them out in a rectangle shape to a thickness of about ½ inch (1 cm). Roll this rectangle of dough on itself to form a thick sausage, about 1 inch (2,5 cm) in diameter.

Step 22

Cut this roll of dough into 8 equal pullats, they will then have the shape of a snail.

Step 23

Gradually place the pullats, spaced out, on a baking sheet lined with parchment paper.

Step 24

When forming the pullat, make sure the dough is smooth, without any flaws so that they do not open during cooking.

Step 25

Cover with a cloth and let stand for 20 minutes.

Step 26

Divide the dough into 4 equal pieces.

Step 27

Divide each of the dough pieces into 3 equal pieces. Round and roll out each piece to a thickness of about ½ inch (1 cm).

Step 28

Form a sausage, thus obtaining 12 sausages of equal size.

Step 29

Then form these rolls into 4 braids with three strands to obtain 4 loaves.

Step 30

Gradually place the breads, spaced apart, on a baking sheet lined with parchment paper.

Step 31

When forming the loaves, make sure that the dough is smooth, without any cracks so that they do not open during baking.

Step 32

Cover with a cloth and let stand for 20 minutes.

Step 33

After preheating the convection oven to 365 F (185°C) for 15 minutes, beat the egg yolks and milk.

Step 34

Brush the pullat with this mixture and sprinkle with vanilla sugar, pearl sugar and slivered almonds.

Step 35

Bake the pullat for 20 to 25 minutes or until golden brown.