Eggs for brushing
 Crumble the yeast into a mixing bowl. Melt the butter and pour in the milk. Let the mixture become lukewarm and pour over the yeast. Stir until the yeast is completely dissolved.
 Stir in sugar and cardamom. Knead in the flour until the dough let go off the bowl and becomes smooth and supple.
 Let the dough rise under plastic in a warm place until doubled in size. Roll the dough into a rectangle measuring approximately 8 x 16 in. / 20 x 40 cm.
 Spread the dough sheets with butter and sprinkle with sugar and cinnamon. Roll the dough into a solid sausage from the long side. Prepare baking tray with parchment paper and set the oven at 390 F / 200 C.
 Place the roll on the baking tray with the seam down and shape it into a circle. Cut about 1 cm thick slices, almost through the roll and fold back alternately to the right and left.
 Raise wreath under plastic on warm place for 20 minutes. Brush with egg and bake for about 30 minutes. Cool on wire rack.