In a large, bowl, add the warm water to the yeast and allow to bloom until foamy, about 5 minutes
Peel and grind cardamom pods.
Add the sugar, milk, egg yolks, butter, salt, cardamom, and poppy seeds into the yeast mixtures and stir until combined.
Add in the flour, stir until a dough forms, and then switch to kneading. Knead for 8-10 minutes on a lightly floured surface, adding more flour as necessary until a smooth, elasticky dough forms.
Shape the dough into a ball and place into a covered bowl to rise for one hour and a half hours until doubled in size.
Line a baking sheet with parchment paper. Punch the dough down and turn it out into a floured surface. Divide the dough ball in half, and then each half into three pieces. Roll out each piece into a strand about 15 inches long. Bread three of the strands together to create a braided loaf. Repeat with the other three pieces.
Place the braids onto the parchment paper and allow to rise for about 45 minutes, until doubled. Preheat the oven to 375 degrees. Brush the braids with the beaten egg yolk and sprinkle with poppy seeds. Bake until golden brown, about 20-25 minutes. Remove the loaves from the pan immeadiately and allow to cool.
Bread can be eaten warm with jam and butter, or turned into french toast after sitting for a day.