1/3 cup dried cranberries

1/2 cup boiling water

2 1/4 teaspoons active dry yeast

1 cup lukewarm whole milk

5 cups all-purpose flour, sifted (plus more for forming)

1/2 cup granulated sugar

1/2 teaspoon table salt

1 tablespoon dried cardamom seeds, ground fine

7 tablespoons softened butter, cut into 1/2-inch chunks

2 eggs, lightly beaten (plus 1 for brushing)

1 cup blanched sliced almonds, chopped (plus more for topping)

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Place cranberries in a bowl and pour boiling water over them. Soak 5 minutes, then strain and reserve soaking water.
In a mixing bowl, combine yeast and lukewarm milk. Let stand 5 minutes until foamy.
In a separate bowl, whisk flour, sugar, salt, and ground cardamom.
Add softened butter, beaten eggs, soaked cranberries, and chopped almonds to the yeast mixture.
Add dry ingredients and mix until a shaggy dough forms. If dry, add reserved cranberry water 1 tablespoon at a time.
Knead on a lightly floured surface for about 5 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise until doubled, about 1 hour (or refrigerate overnight for a cold rise).
Punch down and let rise again for 30 minutes.
Divide dough into two equal halves. For each half, shape into a rectangle 1–2 inches thick.
Cut each rectangle into three long strips, keeping them attached at the top. Braid, then tuck and seal the ends. Repeat with the second half.
Place braided loaves on a parchment-lined baking sheet, cover loosely, and rise 30–45 minutes.
Preheat oven to 400°F. Brush loaves with beaten egg and sprinkle with extra almonds.
Bake 25–30 minutes until golden brown. Cool on a wire rack at least 30 minutes before slicing.

Substitute part of the flour with whole wheat for nuttiness.

Add orange zest for a bright citrus note.

Raisins, cherries, or apricots make great mix-ins.

Sprinkle coarse sugar on top for sparkle and crunch.

Freeze loaves or slices for long-term storage.