(GREEK EASTER SWEET BREAD)

125ml milk

100ml hot water

21gm dry yeast

50gm caster sugar

2 eggs (+1 for egg wash coat)

1 orange (zest)

1 lemon (zest)

2 tbl sp mahlepi (or a spice mix of 1 tbl sp cinnamon, 1/4 nutmeg freshly grated, 1/2 tea sp gr clove, 1/2 tea sp gr ginger)

500gm plain flour

75 gm butter (chopped and softened)

1. To make dough, set up stand mixer with kneading attachment, and add in milk, water, yeast and sugar and give it a mix with a fork to agitate. Leave for 5 minutes. Add in eggs, orange and lemon zest, spices and flour. Knead in stand mixer for 7 minutes on medium, then add in butter cubes one by one as you knead for another 5 minutes. You should be finished with a dough that holds itself and has some pull.

2. Lightly grease large bowl (it will expand) and place dough in, cling film to close and leave for 1 hour to rise at room temperature.

3. Preheat oven to 180 degrees Celsius.

4. Knock back dough and make 6 equal amounts. Roll into long rope size, and then plait the dough with 2 of the ropes, plaiting as the video shows. This will make three smallish tsoureki buns. You can make one large one with a simple braid with three ropes, just adjust the cooking time to a tad longer.

5. Let the braids proof for another 20 minutes, before brushing with egg wash and cooking for 20 minutes.

6. Allow to cool on wire rack, and I love them with butter and sprinkle of sea salt flakes.