Fit a stand mixer with the paddle attachment. Combine the flour, sugar, cardamom and salt in the mixer bowl. Combine the milk, butter, yeast and 2 eggs in another bowl, then incorporate into the dry ingredients with the mixer at low speed, 2 minutes. Increase the speed to medium and beat until the dough is sticky but will not stick to your hand, about 12 minutes.
Add raisins and citron on slow speed to incorporate, about 1 minute (do not overmix).
Let the dough relax in the mixing bowl, covered, for 10 minutes.
Mix to knock down, then remove to a flour-dusted table.
Divide into four pieces and let rest, covered, 1 1/2 hours.
Preheat the oven to 375 degrees F.
Form dough into desired shapes, such as round loaves. Beat remaining egg and paint dough with egg wash. Transfer dough to a pan. Let rise again, covered, until doubled, 1 to 2 hours. Paint again with egg wash. Bake until the loaves are deeply brown and sound hollow when tapped, 25 to 30 minutes. Let fully cool.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Finn's Cafe, Salt Lake City, UT