Melt butter and set aside to cool.
Dissolve yeast in the warm water.
In a large mixing bowl combine beaten eggs, milk, sugar, salt, cardamom, grated orange peel, yeast mixture, and butter.
Stir in enough flour to a point where the dough no longer sticks to your fingers (less than 5 cups).
Turn onto a floured board and knead until dough is smooth. Shape into a ball and place in a greased bowl; cover.
Put in a warm place and let rise until doubled in bulk, about 2 hours. Punch down and divide into 2 equal portions
Divided each portion into thirds. Roll each third between your hands to form strands 18 - 24 inches long (make all the same length) rolling out from the center.
Place 3 strands on a board, crossing in the center, and braid to each end.
Form braids into a ring and pinch together.
Place on greased cookie sheet.
Cover lightly with wax paper and put in a warm place until nearly double in bulk, from 2 - 2-1/2 hours.
Paint each braid with a mixture of egg yolk beaten with the 1 tablespoon milk.
Bake in a moderate oven (350 degrees) for about 40 minutes or until a medium brown.The internal temperature should reach 200 degrees.
Let cool on wire racks (or serve warm). Decorate, if desired. Wrap airtight; to freeze braids, seal in aluminum foil.
Slice to serve.