Scald milk. Carefully stir ½ cup flour into hot milk. When smooth and cool, add yeast softened in warm water with 1 teaspoon sugar. Set aside to rise. Add salt to egg yolks and beat until thick. Add to sponge the butter, sugar, beaten egg yolks and cardamon. Beat with spoon thoroughly. Slowly add the remaining 1 ½ cups of flour and knead with hand until dough no longer sticks to the fingers. Let rise until double in bulk. Punch down and let rise again, about one hour. Bake in loaf, tube or sheet pan to suit your fancy, for 30 minutes in 350° oven.