In a container we put fresh yeast together with the milk and stir well with a wooden spoon until dissolved. Then add 40 grams of flour and mix well again. This is our starter dough, which we are going to leave to ferment for 30 minutes until it is filled with bubbles, also a symbol of life, by the way.
While our starter dough is preparing, we melt the butter in a saucepan and add the sugar. Mix well and remove from heat. Then we add the orange zest and mix again. The above mix we let it temper and add, in this order, the egg, the cardamom and stir.
To the starter dough we add 200 grams of flour and the previous mixture. We mix the whole and we will obtain a dough that we will have to knead, but before we let it rest for 10 minutes.
We put it in the mixer with the dough hook during 20 minutes, or by hand until you get an elastic dough. Remove to a bowl and let stand covered for 1 hour.
Then we degas and divide into 3 pieces. We stretch the portions with our hands, rotating them, until they have a size of 25 cms. And we begin to make the braid. In between we put the raw eggs. Let rise for 1 hour and a half or two, until doubled in volume. After rising, we paint with beaten egg and bake in a preheated oven at 220ºC, at 180ºC for 15-minutes.