In a mixing bowl, combine the lukewarm milk and instant dry yeast. Set aside for about 5 minutes until foamy.
In a large bowl, mix the flour, ground pistachios, sugar, cinnamon, cardamom, and salt thoroughly.
Add the foamy yeast mixture and eggs to the dry ingredients. Mix until a soft dough forms.
Knead in the softened butter until the dough is smooth and elastic, about 8-10 minutes.
Shape the dough into a ball, place it in a greased bowl, cover, and let it rest in a warm place for 60 minutes or until doubled in size.
Once risen, punch down the dough and roll it out on a floured surface into a rectangle about 1 cm thick.
Roll the dough tightly into a log and place it seam-side down on a baking tray lined with parchment paper.
Cover with a kitchen towel and let it proof for another 30 minutes.
Preheat the oven to 180°C (356°F).
Bake the brioche roll for 20-25 minutes or until golden brown and cooked through. A toothpick inserted should come out clean.
Allow the roll to cool for a few minutes before slicing. Serve with fresh berries and a dusting of icing sugar. Enjoy your delightful treat!
