Classic Greek Tsoureki – Fluffy Easter Bread

Method

1. In a small bowl, combine the lukewarm water, a pinch of sugar, and the dry yeast. Stir gently, then cover with plastic wrap and let rest for 6–7 minutes until the mixture becomes frothy and doubles in volume. Make sure the water is neither hot nor cold – test with your finger: it should feel neutral.
2. Grind the mastic and mahleb with a pinch of sugar using a mortar and pestle or a blender until fine. Set aside. Do not exceed the stated amounts, as too much mastic can make the bread bitter.
3. In a small saucepan, combine the butter, sugar, and milk. Warm over very low heat, stirring occasionally, just until the butter melts and the sugar dissolves. Remove from heat and let cool until lukewarm – again, test with your finger.
4. In a large mixing bowl, whisk the eggs, then pour in the cooled butter mixture and whisk well. Add the activated yeast mixture and stir to combine.
5. In the bowl of a stand mixer fitted with a dough hook, combine the flour, ground mastic and mahleb, orange zest, and the liquid mixture from step 4. Mix on low speed until the ingredients come together, then increase to medium-high speed and knead for about 15 minutes, until the dough pulls away from the sides of the bowl. The dough should be very soft and slightly sticky; do not add extra flour.
6. Cover the dough tightly with plastic wrap and let it rise in a warm, draft-free place until it doubles in size, about 3–4 hours. If your kitchen is cool, preheat the oven to 30°C / 85°F, turn it off, and place the covered bowl inside.
7. Gently deflate the risen dough with your hands. Divide into 6 equal pieces (3 for each loaf). On a clean, unfloured surface, roll each piece into a rope about 30 cm long by holding it with both hands and shaking gently. This technique creates the characteristic stringy texture.
8. Braid three ropes together to form one loaf, then repeat with the remaining three ropes for the second tsoureki. Place both loaves on a large baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for about 1 hour at room temperature, or in a warm oven (turned off), until puffed and nearly doubled.
9. Preheat the oven to 300°F / 310°F with fan. In a small bowl, whisk the egg with 1 tablespoon of water. Brush this mixture gently over the top of each loaf, being careful not to deflate them. Sprinkle with almond slivers. Bake for 30–40 minutes, until golden brown and the loaves sound hollow when tapped. If browning too quickly, cover loosely with parchment paper.
10. For the optional syrup: while the tsoureki is baking, combine the sugar and water in a small pot. Bring to a boil, stirring until the sugar dissolves. Remove from heat. As soon as the tsoureki comes out of the oven, brush or spoon the hot syrup over the hot loaves. Let cool completely before serving.
11. Wrap the cooled tsoureki tightly in plastic wrap to keep it soft and moist. Store at room temperature for up to 5–6 days, or freeze for up to 2 months.