Step 1

To prepare this Vasilopita tsoureki bread recipe start by making the dough first.

Step 2

Combine the sugar, milk and butter in a small saucepan and set over a medium low heat. Allow to heat through, whisking often until the butter has melted and the sugar has dissolved. Remove from the heat and allow to cool a little.

Step 3

Meanwhile, whisk together the yeast and the tepid water and set aside until frothy.

Step 4

Using a mortar and pestle, start to crush the mastic. To stop it sticking and to help break it down, add the mahleb and continue to grind to a powder.

Step 5

In the bowl of your stand mixer, combine the flour, salt, orange zest and the spice mix, and set aside.

Step 6

Lightly whisk the eggs in the bottom of a large mixing jug. Still whisking, gradually add the sugar, butter and milk mixture, which so not to cook the eggs should now be cool enough for you to comfortably hold your finger in. Next, whisk in the yeast mixture and the vanilla seeds, if using.

Step 7

Stir the liquid mixture into the flour mixture using a fork, bringing the whole thing together into a rough dough.

Step 8

With the dough hook attachment, knead the dough for 15 minutes until the dough is smooth, tight and stretchy. Using a dough scraper or a spatula scrape the dough into a ball and cover the bowl with plastic wrap, leaving it until it has at least doubled in size – this should take about 2 hours.

Step 9

Turn the dough out onto a lightly floured surface and knock back any air bubbles. Using a knife or a dough scraper, cut the dough into three equal sized pieces.

Step 10

Taking each piece of dough between your palms, half stretch, half roll the dough into roughly 2 1/2 cm (1 inch) ropes. Pinch these together at the top and shape into a braid; not loose enough that there are any air pockets between the strands, but not too tight that the dough is stretched any further. Shape the plaited rope into a coil, tucking the ends underneath the coil to tidy it up.

Step 11

Generously butter a 18-20cm cake tin (7 inch) before lining it with a round of baking parchment.

Step 12

Transfer the shaped dough to the prepared tin and cover again to rise again for another 2 hours.

Step 13

Towards the end of the proofing time, pre-heat the oven to 150C (300F). Bake the dough for 30 minutes until risen a little, golden, and if you carefully slide the bread from the tin and tap it on the bottom, it sounds hollow. Leave to cool completely.

Step 14

While the bread is cooling, toast the almonds in a small frying pan set over a medium heat, and set aside.

Step 15

To decorate, combine the powdered sugar, vanilla extract and water to make the glaze. Push a coin, wrapped in aluminum foil into the base of the bread so it can be found in one of the slices, then spoon the glaze over the cake, pushing it around with the back of your spoon to make sure it falls into all the coils. Scatter with the toasted almonds, and serve.