Tsoureki (Greek Easter Bread)

Instructions

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1. 1 If using whole mastic crystals, use a mortar and pestle or spice grinder to grind with 1 tablespoon sugar until blended. Be careful not to overblend as mastic may become gummy. If using ground mastic, proceed to step 2 and add the additional tablespoon of granulated sugar with the other sugar in that step.
2. 2 In a large bowl, whisk to combine ground mastic with remaining sugar, flour, yeast, ground mahleb (if using), and salt; set aside.
3. 3 In bowl of stand mixer, add 5 eggs and 190 ml (3/4 cups) milk. Using dough hook attachment, blend on low for 20 to 30 seconds to roughly scramble eggs.
4. 4 Add half of dry ingredients to egg and milk mixture, and mix on low speed for 1 minute to combine. Add second half of dry ingredients plus 2 tablespoons (30 ml) room temperature water, and orange zest and vanilla extract, if using. Reserve large bowl. Mix ingredients on low speed for 30 to 60 seconds until shaggy dough starts to form and dry flour bits remain at perimeter of mixer bowl. Continuing mixing on low speed, add butter one cube at a time. When all butter has been added, increase mixer speed to medium-low and continue mixing until all ingredients are combined and a sticky, smooth dough has formed, 6 to 7 minutes. During first few minutes of mixing, periodically stop mixer and rotate dough with hands or flexible spatula to ensure even mixing.
5. 5 Using flexible spatula, turn dough out onto lightly floured work surface. Using a bench scraper and hands, knead dough for 1 to 2 minutes until smooth dough forms.
6. 6 Spread 1 teaspoon olive oil over bottom of reserved large bowl. Place dough in bowl, covering dough’s surface with oil. Cover bowl with cling wrap or towel and let rise at room temperature until dough has doubled in size, 1 1/2 to 2 1/2 hours, depending on temperature of room.
7. 7 Line rimmed baking sheet with parchment paper. When dough has risen, turn dough out onto clean work surface and knead a few times to lightly deflate and incorporate residual oil. Divide dough into two equal parts, then using a bench scraper, divide each half into three equal parts for a total of 6 portions. Roll each piece into a ball, and then use your hands to roll out into ropes approximately 13 inches long, rolling outward from center of rope to elongate and ensure even thickness. You may also grasp ends of dough piece to lift and lightly slap middle section of rope on counter to help elongate as you roll.
8. 8 Set 3 strands aside. Place the remaining 3 strands on the work surface perpendicular to the counter's edge, spacing them about 2 inches apart. Pinch the far ends of the 3 strands together.
9. 9 Begin to braid by lifting the dough strand on the right side, passing it over the center strand. The strand that had been on the right is now the center strand. The original center strand is now the right strand. The rope on the left has not moved.
10. 10 Lift the dough strand on the left and pass it over the center strand. The rope that was on the left is now the center strand. Continue braiding by alternately placing the right rope over the center rope, then the left rope over the center rope. Try to keep the braid tight while working down the loaf, while also avoiding pulling and stretching the strands.
11. 11 Once the braid is complete, press and pinch the open ends together. Tuck both pinched ends of the braid under to form rounded ends of the loaf. Repeat with remaining 3 strands to form the second loaf. Gently transfer the braided loaves to a parchment-lined rimmed baking sheet, placing loaves lengthwise and equidistant on the baking sheet. Cover loaves with cling wrap or kitchen towel and let rise until dough is puffed, 30 to 60 minutes.
12. 12 While loaves proof, adjust the oven rack to the middle position and preheat the oven to 325°F (165°C). In small bowl, make egg wash, using fork to whisk remaining 1 egg with 1 teaspoon milk. Once loaves are proofed, brush with egg wash using pastry brush and decorate with slivered almonds or sesame seeds, if using.
13. 13 Bake until loaves are fully baked, register 200°F to 210°F (93℃ to 99℃) with an instant-read thermometer, and braids are glossy and deep amber in color, about 45 minutes. If needed, you may switch oven to convection fan for final 10 minutes of baking to help achieve browning.
14. 14 Transfer to a cooling rack and let cool for at least 1 hour. Slice and serve.