½ cup unsalted butter, cut into 1-inch pieces, room temperature,
Instructions
Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°.
Transfer milk to bowl of stand mixer fitted with dough hook; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes.
Add eggs; whisk until smooth.
Whisk together the remaining 4 Tbsp. sugar, flour, cardamon, and salt in a medium sized bowl.
Add to milk mixture. With mixer running, add ½ cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill.
Let dough rise in a warm, draft-free area until doubled in size, 1–1½ hours (or 2–2½ hours if dough has been refrigerated).
On lightly floured surface, cut dough into 3 equal pieces and form into 3 strands about
Recipe by Chateau Elma at https://www.chateauelma.com/cardamon-bread