Greek Easter Bread

Tsoureki is the famous Greek Easter sweet bread. See below on how you can make yours at home. In this video I am using a KitchenAid Classic mixer, to get your own* visit amzn.to/3YBsjXU
Start by dissolving 20gr of baker's yeast (or dry yeast) in 200ml warm milk. Set aside for 15'. Crush 10gr of mahleb seeds (this gives the special festive flavour), but if you cannot find those, some cardamom seeds do well too. Mix 700gr strong flour, 150gr sugar, a pinch of salt, 70ml vegetable oil, 5 eggs, 120gr butter and the milk with the yeast. Transfer to a mixing bowl and let your mixer do the kneading, till combined and smooth. You are after a soft dough, but one that does not stick too much to your fingers. Add more flour at this stage if your dough is too loose. Cover and leave in a warm place for 3 hours. Drop the dough into a floured surface, separate in three strands and braid (you don't have to, but this is the traditional look). Transfer to a tray and leave in a warm place for 3 hours to rise. Mix an egg with sugar and wash the top of your bread, all over. Transfer to a deep pan (so it does not rise and fall over the sides and cook in your oven's max temperature for 30'. The top will golden quickly because of the sugar and egg mix, so place a sheet of foil to protect it from burning while the rest of the bread is rising. Do not overcook as it gets dry fast, but stick a toothpick in to be sure it cooked through before turning off the oven. There, you made your own tsoureki! Enjoy and share with a friend.
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