Greek Easter Bread (Tsoureki)

Step 1

Add 2 cups of the flour, all of the yeast and 1/2 cup of the sugar to a bowl. Next, add the warm milk and mix (by hand or with a mixer) until all the lumps are gone (you will have a very thin mixture). Cover the bowl and let it stand for 30 to 45 minutes. This will develop the sponge and give the yeast a jump start.

Step 2

Add the melted butter and eggs and mix well. Pour 5 cups (600 grams) of flour, the salt, remaining 1 cup of sugar, ground Mahlab, orange and lemon zest to the dough and mix thoroughly to blend all the ingredients.

Step 3

Slowly add the remaining 2 to 3 cups of flour to the dough and knead for about 10 minutes. If you are not using a stand mixer then turn the dough out onto a lightly greased surface and knead by hand. The dough will be very soft and sticky but will get easier to work with after a long knead. It will also become firmer after it proofs. If you are tempted to add more flour, wait until after it proofs.

Step 4

Form into a ball and place in a lightly greased bowl. Cover with a clean dishtowel and set aside to rise for 1 ½ to 2 hours.

Step 5

Place the dough on a floured work surface. Divide into 6 equal sections, rolling each section into ropes about 15" long. For each loaf, braid 3 ropes, then press the eggs into each braid. Set bread aside to rise again for 1 hour on a greased baking sheet.

Step 6

Preheat oven to 350˚. Brush bread with beaten egg, sprinkle with slivered almonds and bake until golden, 40–50 minutes