Braided Pistachio Loaf (Swedish Pistagelängd)

Directions

1. Heat the milk in a small saucepan over low until it’s just lukewarm to the touch or reads between 100 to 110ºF (this is where yeast activates best). Don’t let it get too hot as it will kill the yeast. Alternatively, warm the milk in the microwave in 10-second spurts.
2. Meanwhile, combine the sugar and yeast in the bowl of a stand mixer with the bread hook attachment. Pour in the lukewarm milk and let it sit until the yeast has dissolved and the top is slightly foamy, about 5 minutes.
3. Add the flour, ground cardamom, and salt to the bowl, then mix on low speed until all the flour is incorporated, about 1 minute. With the mixer still running, drop in the butter, one tablespoon at a time. Increase the speed to high and knead the dough until it’s smooth and tacky and comes off the sides of the bowl, about 8 to 10 minutes. To see if the dough is kneaded enough, pinch a piece and pull away. If it tears quickly, continue kneading for a few minutes more. If it stretches without tearing, it’s kneaded well.
4. Use your hands to shape the dough into a ball, then return it to the bowl and cover it with a clean kitchen towel. Let the dough rise in a warm spot until nearly doubled in size, about 1 hour. Keep in mind that the proofing time can differ depending on the temperature and humidity of your kitchen.
5. While the dough rests, combine the pistachios, almonds, and sugar in a food processor. Pulse about 5 to 6 times until the mixture is mostly ground and resembles a coarse flour. Add the butter, egg white, extracts, and salt. Blend until the mixture comes together into a paste. Taste and adjust the salt, if needed.
6. Transfer the proofed dough to a floured work surface and divide it in half. On pieces of parchment paper large enough for a sheet tray, roll each half into a 14”x10” rectangle (about ¼-inch thick). Sprinkle with more flour as needed.
7. Spread the pistachio paste along the center of the long side of each rectangle. Starting at the top, use a knife or pastry cutter to cut 1-inch-thick diagonal slits evenly along each side of the dough toward the filled center (leaving the center uncut).
8. Starting on one side, grab a dough flap and fold it down and across the pistachio paste to meet the end of the second flap on the opposite side. Then take the first flap on the opposite side and fold it over the paste to meet the other side. Continue to braid the dough like you would a fishtail braid or as you might lace a shoe until you reach the last piece. Slightly tuck the ends underneath the center. Repeat with the second loaf. Cover them both with the kitchen towel and let them rest until slightly risen, another 30 minutes to one hour.
9. Preheat the oven to 400ºF. Whisk the reserved egg yolk with milk or cream, then brush over the braided loaves. Sprinkle both with chopped pistachios, pearl sugar, and almonds, if using. Bake until the breads are golden-brown on the top and the center reaches 210ºF, about 15 minutes if using the convection setting on your oven, or 15 to 20 minutes if using the standard setting.