Tsoureki (Greek Easter Bread)
Method
1
Take out 50ml of milk and mix with the dry yeast and a tsp of sugar, then leave to rest for 15 minutes.
2
In the meantime, add the butter cubes to the flour by rubbing the butter with your hands into the flour until it has a consistency like breadcrumbs. Add the sugar, orange zest, mahlepi, mastic and salt and fold it lightly.
3
Mix the beaten eggs with the rest of the lukewarm milk, pour the milk and eggs mixture into the flour and butter mixture, and knead it into a smooth dough.
4
Leave to raise for 2-3 hours, or when double in size.
5
On a floured surface take the dough out and divide into six evenly sized dough balls, about 260g each. Roll each dough ball out into a sausage-like shape. Take 3 pieces and braid them from the center and out from both sides. Repeat it with the remaining pieces so you have 2 braided breads. Place each tsoureki on a baking tray lined with baking parchment paper.
6
Leave to rest in a warm place for about 1 hour.
7
Brush with a beaten egg twice and sprinkle with almond flakes. Bake at 200°C/180°C fan/ gas mark 6 for about 25 minutes. When baked, leave to cool on a wire rack before serving.
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