Braided Greek Tsoureki with Mahlepi and Mastic

What you need

• 500 g (4 cups) all-purpose flour, plus extra for kneading
• 7 g (2 1/4 tsp) active dry yeast
• 100 g (1/2 cup) granulated sugar
• 1/2 tsp salt
• 1/2 tsp ground mahlepi
• 1/2 tsp ground mastic, crushed with a pinch of the sugar
• 1 tbsp orange zest, finely grated
• 200 ml (3/4 cup + 1 tbsp) whole milk, lukewarm
• 2 large eggs, at room temperature
• 125 g (1 stick + 1 tbsp) unsalted butter, melted and cooled
• 1 egg yolk, for glazing
• 1 tbsp water
• 2 tbsp sliced almonds, or sesame seeds

Method

Restated from the original video

1. 1

   In a large bowl, combine the flour with the sugar, yeast, mastic, mahlepi and salt.

2. 2

   Add the zest, milk, eggs and butter and stir until a soft, sticky dough forms.

3. 3

   Knead on a lightly floured surface, or in a stand mixer with a dough hook, until smooth, elastic and only slightly tacky, 10-15 min.

4. 4

   Put the dough in a greased bowl, cover with a towel and leave somewhere warm until doubled, 1 1/2-2 hours.

5. 5

   Knock the air out and divide the dough into 3 equal pieces.

6. 6

   Roll each piece into a rope about 45 cm (18 in) long, pinch the tops together and plait them loosely. Tuck both ends underneath.

7. 7

   Set the braid on a baking sheet lined with parchment, cover loosely and let it rise until puffy, 50-60 min.

8. 8

   Heat the oven to 180 °C (350 °F) while the braid rises.

9. 9

   Beat the yolk with the water and brush it all over the braid. Scatter the almonds on top.

10. 10

    Bake on the middle shelf until deep golden and hollow-sounding when tapped underneath, 30-35 min. Cover loosely with foil after 20 min if the top browns too fast.

11. 11

    Cool on a wire rack for at least 30 min before slicing.

Imported from howtomakerecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.