How to make Tsoureki (Greek Easter Bread)

3 x 7 g sachets active dried yeast

125 ml (1/2 cup) full-cream milk, lukewarm

2 tbsp caster sugar

2 tbsp honey

2 egg yolks

2 whole eggs (1 egg for egg washing)

50 g unsalted butter, melted and cooled

335 g (2 1/4 cup) plain flour sifted, plus extra for dusting

½ tsp ground mastiha

1 tsp ground mahlepi ,or almond extract

Combine the yeast warm milk and half the sugar in a jug stir and set aside for 10 minutes until foamy.

In the mixer bowl fitted with a dough hook add eggs egg yolks remaining sugar melted butter honey yeast mixture and vanilla powder and mix on low speed to combine.

Add flour mahlepi mastiha and salt flakes then knead on low speed for about 10 minutes until the dough is smooth elastic and slightly sticky.

Cover the bowl with a clean tea towel and set aside in a warm place for 1 hour or until the dough has doubled in size.

Knock back the dough turn it out onto a floured surface knead for a few minutes then divide into three portions and roll each into a rope.

Braid the three ropes together pinching the ends to seal then place on a lined tray and let it prove in a warm place for another hour.

Preheat the oven to 160°C fan lightly beat the remaining egg and brush it over the dough then sprinkle with sesame seeds.

Bake for 30 to 35 minutes until golden brown and cooked through.

Allow to cool completely then slice into 2 cm pieces and serve with butter and apricot jam.

If storing at room temperature, make sure the loaf is completely cooled and sealed airtight. For best texture, eat within 3 days—or freeze slices to enjoy for weeks.