For freshly ground cardamom

Cup of Yum
1. Put cardamom pods in the mortar and pound them a few times to separate the skin from the seeds. Pick out and discard the skin. Continue pounding the seeds with the pestle until they are finely grounded. Set 2 teaspoons of freshly ground cardamom aside.

To Prepare the Pulla dough

1. In a stand mixer with flat attachment, or in a large bowl, cream butter and sugar until light and fluffy. Add eggs and beat well. Then mix in milk, yeast, salt, and the reserved cardamom.
2. Gradually add 7 cups of flour, 1 cup at a time, mixing until smooth, on medium low speed, about 4-5 minutes. Add the raisins and the last 1 cup of flour. Change the flat attachment to a dough hook. Continue kneading the dough for 2-3 minutes over low speed until the dough frees itself from the sides of bowl.
3. First rise: Cover the dough and let it rise until double in volume, about 1-2 hours. Punch down. This recipe makes 2 extra-large loaves.
4. Braiding with 4 strands: Divide the dough in half. Then, divide each half into equal pieces depending on how many strands you desire (3 is too simple and 5 is a bit complicated, so I prefer 4 strands). Roll each piece into long ropes about 1 1/2-inches thick (about 20 inch long). Braid the ropes loosely using 4 strands technique - watch the tutorial video for this. Tuck under the ends.
5. Second rise: Place the dough on a baking sheet lined with parchment paper. Brush the loaves with the egg wash, and let rise again until nearly doubled, about 30-45 minutes.

Baking Pulla Loaves

1. Brush the loaves with egg wash again and sprinkle with pearl sugar. Place in a preheated 375˚F degree oven. Bake for 25-30 minutes. Take the loaves out of the oven and let them cool for 10 minutes. 
2. This bread is best served warm with a slather of butter. To cool, transfer the loaves onto a cooling rack and cool completely.