The best Easter Holy bread

YEAST

1. Activate the yeast by crushing it into a bowl and adding the sugar and lukewarm water (water temperature should not exceed 95°F).
2. Stir, cover and leave for 5-10 minutes, until the mixture becomes frothy.

DOUGH

1. Put the butter and sugar in a pot on a low heat and stir with a whisk until melted.
2. Remove from heat.
3. Beat the eggs with the milk and mix into the melted butter.
4. When added to the yeast, the temperature of the melted butter mixture should not exceed 95°F either.
5. Put the flour, activated yeast, mahlab, and mastic in the mixer bowl and knead with the bread hook for about 10 minutes.
6. You should be able to lift the dough whole and it should be stretchy and stringy. It should not be sticky. The more we beat the dough, the fluf? er and less sticky it becomes. It should be soft, buttery and supple, not tight.
7. Dip hands in melted butter and collect the dough from the mixer bowl.
8. Transfer to a large bowl and cover with plastic wrap to prevent a membrane from forming.
9. Leave to triple in size for about 2 hours at room temperature. Insert your finger in the dough – if it does not bounce back, it is ready.
10. Transfer onto the kitchen counter and separate into 2 pieces for large tsoureki or 4 pieces for smaller tsoureki.
11. Divide each piece into 3 parts and roll into strands.
12. Press the 3 strands down on one side and braid them together. Turn the edges underneath the braid on both sides.
13. Transfer to baking sheets lined with parchment paper, and place a fair distance apart since the tsoureki will double.
14. Cover in a clean towel and put in the oven at about 120°F (not on the convection setting) and leave to double in size for about 1 hour.
15. Combine the ingredients for the egg wash and brush over the tsoureki.
16. Leave for another 10 minutes so that the tsoureki tightens well (the egg wash causes them to shrivel up slightly).
17. Sprinkle with the almond ? akes (optional).
18. Preheat oven to 360°F and bake for 45 minutes; if using the convection setting, heat oven to 320°F and bake for the same amount of time.
19. Once cool, put in plastic wrap to keep the bread soft.
20. We can also dip it in melted chocolate.

TIPS

1. When making tsoureki, the temperature of the ingredients, the resting time and wait are very important. Never use liquid ingredients over 90°F to help dissolve the yeast because this kills the bacteria and the bread will never rise.
2. Arm yourself with patience and let the dough triple in size. This resting time guarantees a fluffy and airy result.
3. If you want the tsoureki to be shiny, place a bowl of hot water on the base of the oven while baking. The moisture creates a unique shine. To preserve soft and fluffy to the last bite, let the tsoureki cool down completely and put in plastic-wrap, one by one. Store for about 2 weeks. Once wrapped in plastic, they can be stored in the freezer for about 2 months.
4. To preserve the soft and fluffy texture to the last bite, let the tsoureki cool down completely and put in plastic-wrap, one by one. Store for about 2 weeks. Once wrapped in plastic, they can be stored in the freezer for about 2 months.