Tsoureki (Greek Easter Bread)

Step 1

In a small bowl, combine the warm water, yeast, and a small amount of sugar. The water should be between 105 and 110F. If it’s too hot, the water will kill off the yeast. If it’s too cold, the yeast won’t activate.

Step 2

Whisk, then leave for 10 minutes until foamy. Place the mastic and mahaleb and a small amount of sugar in a blender and blitz to grind. Set aside.

Step 3

Heat the butter, sugar, and milk in a pot over low so it doesn’t get too hot but is still able to melt the butter. If it gets too hot, the mixture will kill off the yeast when added to the yeast mixture. Then, whisk until the butter melts and the sugar dissolves.

Step 4

Whisk the butter mixture with the eggs.

Step 5

Whisk into the yeast mixture.

Step 6

Pour in the flour in a bowl.

Step 7

Add the ground mastic and mahaleb.

Step 8

Stir in the orange zest.

Step 9

Add the egg mixture.

Step 10

Knead a few minutes until the dough comes together, then knead for about 15 minutes until you get a smooth ball.

Step 11

Cover the bowl with a damp towel and leave it to rise for 3 to 4 hours or until it doubles in size.

Step 12

Turn the dough out onto a clean work surface. Cut it into three equal portions.

Step 13

Roll one of the pieces of dough into a rope. Repeat with two more pieces of dough.

Step 14

Pinch the top of the three ropes together.

Step 15

Braid the dough.

Step 16

Set on a baking tray lined with parchment paper.

Step 17

Cover and leave the loaf to rise for 1 hour.

Step 18

Wait until doubled in size.

Step 19

Preheat your oven to 310F. Tuck the hard-boiled eggs into the braided bread.

Step 20

Whisk one egg and one tablespoon of water in a bowl, then brush the loaf with the egg wash.

Step 21

Sprinkle slivered almonds over the top.

Step 22

Bake for 30 to 40 minutes until golden brown. If your tsoureki loaf is browning too quickly in the oven, tent some foil over the top. When done, remove it from the oven and let it cool for few minutes.