Greek Sweet Bread Muffins with Mastic and Mahleb

Method

1. In a small bowl, combine the lukewarm water, a pinch of sugar, and the dry yeast. Stir, cover with plastic wrap, and let sit for 6–7 minutes until frothy. The water must be finger-warm—not hot, not cold.
2. Grind the mastic and mahleb together with a pinch of sugar using a mortar and pestle or a spice grinder. Set aside. Do not add more mastic than specified; it can turn bitter.
3. In a small saucepan, heat the butter, sugar, and milk over very low heat, stirring until the butter melts and sugar dissolves. The mixture should be finger-warm; if hotter, let it cool before using.
4. Pour the butter mixture into a large bowl and whisk in the eggs. Add the yeast mixture and whisk again.
5. In the bowl of a stand mixer, combine the flour, ground mastic and mahleb, orange zest, and the butter-egg-yeast mixture. Using the dough hook, mix on low speed until combined, then on medium-high for about 15 minutes until the dough pulls away from the sides. It should be soft and slightly sticky—do not add extra flour.
6. Cover the bowl with plastic wrap and place in a warm spot for 2–3 hours, until the dough doubles in size. If your kitchen is cold, heat the oven to 86°F, turn it off, and place the bowl inside.
7. Butter the cups of a 12-cup muffin tin. Divide the dough evenly among the cups. Let them rise again, uncovered, for 40–50 minutes at room temperature or in the warm oven.
8. Preheat the oven to 340°F. Beat the egg with 1 tablespoon water. Brush the tops of the muffins with the egg wash. Bake for 20–25 minutes, until golden.
9. About 3 minutes before the muffins are done, make the syrup: bring the sugar and 100 g water to a boil in a small pot, just until the sugar dissolves. Remove from heat.
10. As soon as the muffins come out of the oven, spoon the hot syrup over them. Let them cool completely, then wrap in plastic wrap to keep them soft. Store at room temperature for 5–7 days.