Traditional Greek Easter brioche

INGREDIENTS: (for two large brioche loaves)

1 kg strong flour

500ml fresh full-fat milk

250gr sugar

125gr butter

2 egg yolks

1 whole egg

1 sachet dry yeast

2 tsp mahleb, powdered

1 tsp mastic, powdered

almond slivers for decoration

milk and 1 egg yolk for the shine

METHOD:

1. Heat the milk, sugar and butter in a small saucepan until all butter has melted. Don't let it boil, because high heat kills the yeast culture.The temperature should be close to body temperature.

2. In a large bowl mix together the flour, salt, yeast and spices. Make a well in the centre and add the beaten egg and yolks together with the milk mixture.

3. Mix all ingredients well to moisten the flour and transfer dough to the mixer bowl. Using the dough hook knead well for 10 minutes. If you decide to knead by hand try to follow the basic rule of spreading and folding the dough. While you are doing that all the gluten in the dough will develop and you will get better texture and a more elastic dough. The dough will be sticky, so use some flour to prevent it from sticking onto your working surface.

4. Form a ball with the dough and cover the bowl with plastic wrap (slightly oiled so that the dough will not stick on it). Let the dough rise for 1.5-2 hours. You can leave it in the fridge overnight if you want to rise slowly.

5. Divide the dough into two and the each one into 3 pieces. Roll out each of the six small dough pieces and make two plaid-like loaves. Cover with a towel and let them rise again.

6. In the meantime pre-heat the oven to 180 oC.

7. If you want them to have a nice sheen on our brioches brush them with an egg yolk mixed with some milk and brush them well.

8. Sprinkle with the almond slivers and bake for at least 45 minutes or until nice and golden.