TSOUREKI GREEK SWEET BREAD

 For the starter

1/2 cup lukewarm milk

1 tbsp active dry yeast

1 tsp sugar

2 tbsp plain flour

Dry ingredients:

750 g (4 1/2 cups) bread flour

240 g (1 cup) sugar

1 tbsp dry mahlepi

1/2 tsp salt

1/4 tsp mastic gum

Wet ingredients:

177 ml (3/4 cup) lukewarm milk

2 large eggs, beaten

Zest of 1 orange

2 vanillas

2 oz butter

Egg wash 2 egg yolks and 3 tbsp milk

Optional Filling:

Dried cranberries, raisins, chopped nuts, candied fruit, ground cardamom, vanilla or almond extract. 

Combine the starter ingredients together in a large bowl and whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud appears above the mixture. 

In another bowl, combine the flour, sugar, orange zest, salt, mahlepi. and mastic gum together and mix well to combine.  Once the yeasr is activated, add the remaining ingredients to the bowl and knead for 8 minutes.  Add the softened butter and knead for 2 minutes more.

Place some oil at the bottom of a larger bowl and transfer the dough. Toss around to coat, cover with cling film and place in a warm place until doubled in bulk, about 2 hours.

Punch the dough to remove the air and cut into 2 equal portions and each portion in thirds.  Roll each portion to long ropes and form them into a braid. Do the same with the remaining three ropes to shape 2 loaves of brioche. 

Place both braided loaves into a baking tray lined with parchment paper. Cover with cling film and set asde for 40 minutes until puffy. 

Preheat oven to 180 C (350 F) brush the tops of the brioch dough with egg wash and bake for 30 minutes before serving. Once baked and cooled slice each brioche and enjoy.