In a small batter bowl, combine the yeast, warm water, and sugar. Let sit five minutes or until it becomes foamy.

In the bowl of a stand-up mixer, combine 3 ½ cups flour, salt, and cardamom and stir together on low speed.

In a separate medium bowl, combine the whole egg, 3 egg yolks, honey, and oil with a whisk. Add the yeast mixture and stir.

Add mixture to the flour mixture and mix on low speed until just combined, scraping sides of bowl if necessary. Add additional cup of flour and mix on medium low speed that makes a sticky dough that forms around the paddle.

Switch to the dough hook and mix on medium low speed until dough becomes smooth but still sticky. Add additional flour if necessary up to ½ cup but you do want dough to be sticky. Mix with the dough hook for about 4 minutes.

Place dough onto a floured surface and knead just a couple of times until forms a smooth ball.

Brush a large bowl with oil and place dough in it and turn over to coat all of the dough. Cover with plastic wrap and place in a warm area and let rise until doubled in size, about an hour and a half.

After dough has risen, punch it down and divide into four equal sections. Form each quarter of dough into a ball.

Line an unrimmed baking sheet with parchment paper.

Place one ball onto floured surface and roll into about a 10 inch circle. Place on prepared baking sheet.

Combine the strawberry jam and cardamom and mix together. Spread one third of the filling on to the 10 inch circle of dough leaving a 1 inch margin around the outside.

Roll out the second dough ball into another 10 inch circle and place on top of the first one with filling on it. Spread another third of the filling on to the second circle of dough. Roll out the third ball of dough to form a 10 inch circle and place on top of the other dough and spread the final third of filling on top of it leaving a 1 inch margin around the edge. Finally, roll out the last ball of dough and place on top of the others.

Place a small glass bowl or cup (2 inches in diameter) in the center of the dough to mark the center. Starting at the top center of the dough (12 o'clock position), cut the dough to the point of the bowl with a sharp knife being careful not to cut underneath the glass bowl at the center. Then cut the dough directly underneath the top portion already cut from the bowl to the edge of the dough (6 o'clock position). Repeat this at the 3 o'clock and 9 o'clock positions.

Cut through each quarter of dough like previously to form 8 equal sections. Cut through the middle of all 8 wedges again to form 16 equal sections.

Take the glass bowl off the center of the dough. Take two sections of dough and twist each away from each other two times and then pinch the edges together so they form a pointed tip. Do this all the way around.

Cover with a sheet of plastic wrap that is oiled with non-stick cooking spray or olive oil spray.

Let dough rise for 45 minutes.

Position rack in center of oven and preheat to 350℉.

Combine egg yolk and milk in a small bowl and beat together. Brush the top of dough with the egg wash. Reshape any of the points of the snowflake that have reshaped in order to make them come to a point again.

Bake bread until golden brown, about 30 minutes.

Let cool on a cooling rack for 30 minutes.

Mix powdered sugar, lemon juice, and 2 tablespoons milk in a bowl and drizzle over the bread.

Best served warm!