Sweet Easter Bread - Tsoureki

Makes 5 Large Tsoureki

Ingredients:

• 150g fresh yeast or 3 packets / 21g dry yeast
• 2 cups milk, lukewarm
• 500g sugar
• 1 1/2kg plain flour, sifted (10-11 cups)
• 5g mahaleb
• 4 mastic beads
• 375g butter
• 6 large eggs (if using small eggs, use 12) plus 1 egg, beaten and mixed with 1 tsp Greek yoghurt for brushing tops
• 1 tsp vanilla sugar
• 1/2 cup orange juice
• Sesame seeds for decorating (optional)

Method:

1. If using fresh yeast, mix with 1 cup of milk and 1 teaspoon of sugar. add 1 cup of flour and mix until smooth. Cover and leave in a warm place to rise. This can take anywhere from 15-30 minutes (depending on temperature). If using dry yeast, combine with the milk and 1 tablespoon of sugar.
2. Ground the mahaleb with the mastic and add to the yeast.
3. Place the butter in a mixer with the remaining sugar and mix well. add the eggs one at a time and bat well in between. Add the vanilla sugar and mix until all ingredients are well blended. Add the yeast mixture. add the orange juice and a little bit of the flour. Gradually add more flour until it becomes a dough and starts to come away from the sides of the bowl as you knead. It will stick a little bit to your hands. Cover with cling wrap and lit it rise. This will take 2-3 hours.
4. Spray baking trays with canolla oil and line with baking paper. Roll pieces of the dough into a plait a place into dish. Let it rise until doubled in size (can take 1 hour, depending on how warm it is).
5. Brush the tops of the tsoureki with the egg mixture and sprinkle sesame seeds (optional). Bake in a hot oven (200ºC, fan forced) for 20-30 minutes or until golden brown.