h

Ingredients

Mixture Α
* 150 g hard flour
* 120 g water, at room temperature
* 25 g yeast, or 50 g fresh yeast
Mixture Β
* 200 g milk
* 100 g butter
* orange zest, of 1 orange
* 14 g mahlab
* 300 g granulated sugar
* 3 g mastic
* 1 teaspoon(s) vanilla extract
* 4 eggs, medium
* 1 pinch salt
Mixture C
* 850 g hard flour
* 100 g butter, melted
To assemble
* 1 egg yolk, diluted with 1 tablespoon water
* almond slivers

Method

Mixture Α
* In a mixer’s bowl, add the flour, water and yeast.
* Whisk by hand and set aside for 15 minutes so the yeast can activate.
Mixture Β
* Beat the 1 tablespoon of the sugar and mastic with a mortar and pestle until finely ground.
* In a saucepan, add mastic mixture, milk, butter cut into pieces, orange zest, mahlab, vanilla extract and granulated sugar.
* Place over low heat and whisk continuously, until the butter melts and all of the ingredients are completely incorporated. Attention! You do not want the mixture to come to a boil. You only want it to become warm.
* Remove from heat and allow to cool for 5-10 minutes.
* Add the eggs and salt. Whisk thoroughly.
* Attention – the eggs should be 50 g each, no larger. You want the eggs to weigh 200 g in total.
* Add to mixer’s bowl that contains the yeast. Beat for 5 minutes on low speed with the hook attachment.
Mixture C
* Add the flour and continue beating for 10-14 minutes. Begin beating on low speed until all of the flour is incorporated and then you can turn speed up.
* Add the melted butter and beat on low speed for 5-7 minutes, until all of the butter is absorbed.
* When the dough completely pulls back from the sides of the bowl, it is ready.
* Brush a separate bowl with some vegetable oil and transfer dough to it. Cover with plastic wrap or a towel and set it aside for 1 – 1 ½ hours, until it doubles in size.
To assemble
* Divide the dough into two parts and then divide each part in half again to create four equal sized pieces.
* Shape into round strips that are about 50 cm each.
* Connect the four ends on one side so that you can create a braid.
* It will help you to give each strip a number, 1-2-3-4.
* Fold strip 4 over strip 2.
* Strip 1 over strip 3.
* and strip 2 over strip 3.
* Repeat this process as many times as necessary to create a beautiful braid.
* Carefully transfer to a baking pan lined with parchment paper and follow the exact same process to make the second tsoureki.
* Preheat oven to 150* C (300* F) Fan.
* Cover both loaves with a towel and allow them to rise for about 30 minutes.
* Brush with egg wash (egg yolk diluted with water) and sprinkle with almond slivers.
* Bake for 50-60 minutes.
* Instead of 2 loaves of sweet bread, we can make 4 and bake them for 30 minutes.
* When ready, remove from oven, allow to cool and serve.

I know it’s not easy but the results will be amazing and lovely.
Recipe by akis petretzikis and photography and creation by me