Traditional Greek Tsoureki Easter Bread

Heat the milk until warm.
Pour the warm milk into a large mixing bowl, add the yeast, one cup of the flour and ¼ cup of the sugar to the bowl.
Stir the mixture together.
Cover the bowl with a cloth. Allow the mixture to proof for one hour.
In a second large mixing bowl, add seven cups of flour, the ground almonds, the salt, the remaining sugar, orange zest, anise seed, and masticha (if using)
Stir the dry ingredients together. Make a well in the center of the flour mixture.
Pour the yeast mixture, melted butter, and beaten eggs into the well.
Start stirring from the center of the well. Gradually bring the flour into the center as you stir until a dough begins to form
Sprinkle a little of the remaining flour onto a work surface. Place the dough onto the floured surface.
Knead the dough for about 12 minutes. Add more flour as needed while kneading. Continue kneading until the dough is smooth. Stop kneading when the dough no longer sticks to your hands.
Oil a large bowl. Place the dough in the oiled bowl. Cover the bowl with a cloth. Set the bowl in a warm place away from drafts.
Allow the dough to rise until it doubles in size, about two hours.
Punch down the dough with your fist.
Divide into nine small balls and roll each into strips 10-12 inches long, and about 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact.
Optional: Now you can press a red-dyed egg between the strips of the braid or just leave the braided loaf plain.
Repeat the procedure to make the second and third loaves.
Place the loaves on parchment lined baking sheets, covered with a clean cloth, and let rise for two hours, or until doubled in bulk.
While the braids are rising, preheat oven to 340F (170°C), placing rack in middle rack of oven.
Beat together the egg yolk and rest of the milk. Brush over loaves and sprinkle with slivered almonds.
Bake for 35-40 minutes or until golden brown, checking after 15 minutes. If the loaves are browning too quickly, cover them loosely with aluminum foil.
Remove the loaves from the oven when they sound hollow when tapped on the bottom.
Place the loaves on cooling racks and allow to cool completely.

Notes

Tips and Tricks

Check Water Temperature - Make sure the milk is warm but not hot when you add the yeast. If it's too hot, it will kill the yeast and your dough won't rise.

Knead Until Smooth - Knead the dough for the full 12 minutes. This develops the gluten and gives the bread its soft, airy texture.

Create a Warm Rising Spot - Place your covered bowl in a warm area like near a sunny window or on top of the fridge. This helps the dough rise properly.

Don't Skip the Second Rise - Let the braided loaves rise for the full two hours. This makes them light and fluffy instead of dense.

Watch the Oven Closely - Check the loaves after 15 minutes of baking. They brown quickly, so cover them with foil if they're getting too dark.

Test for Doneness - Tap the bottom of a loaf with your knuckles. If it sounds hollow, it's done. If it sounds dull, bake for a few more minutes.

Cool Completely Before Slicing - Let the loaves cool all the way before you cut them. This helps them hold their shape and makes slicing easier.

Store Properly - Wrap cooled loaves in plastic wrap or place them in airtight containers. They'll stay fresh for 3-4 days at room temperature or up to 3 months in the freezer.

Nutrition

Calories: 122kcalCarbohydrates: 19gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 20mgSodium: 54mgPotassium: 67mgFiber: 1gSugar: 7gVitamin A: 67IUVitamin C: 1mgCalcium: 26mgIron: 0.4mg

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