Tsoureki

Directions

1. Gather all the ingredients in advance.
2. Begin with 400g lukewarm to warm water.
3. Take a small amount of water, add a bit of flour from the total amount, and the yeast to make a batter. Allow the yeast to swell.
4. While the yeast is swelling, gather the dry ingredients (flour, salt, mahleb, ground mastic, sugar) in a bowl, and add the butter, vanilla, and eggs.
5. Once the yeast is ready, add it to the bowl along with the remaining water (make sure it's lukewarm to warm). Knead gently, with as few movements as possible.
6. Let the dough rise for 1 - 1 ½ hours in a warm place.
7. After it rises, braid the dough. Let it rise again until the braids double in size.
8. Once ready, brush with egg white and sprinkle sliced almonds on top. The brushing should be gentle to avoid deflation.
9. Bake at 170 degrees Celsius for approximately half an hour. Check at 20 minutes, as baking times may vary from oven to oven. However, it shouldn't exceed 40 minutes.
The tsoureki should rise three times before baking. The dough prefers warmth, so ensure all ingredients are at room temperature, and let the rising occur in a warm place.