Tsoureki — Mahleb-Scented Easter Bread

In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy.

In a large bowl, whisk together flour, remaining sugar, mahleb, and salt. Make a well in the center.

Melt the butter and let it cool slightly. Beat 2 eggs lightly. Add the foamy yeast mixture, melted butter, beaten eggs, and orange zest to the flour well. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. It should be slightly sticky. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.

Gently punch down the dough and divide it into three equal pieces. Roll each piece into a long rope, about 40-50 cm (16-20 inches) long. Braid the three ropes together, tucking the ends underneath to seal. Place the braided bread on a baking sheet lined with parchment paper.

Cover the tsoureki loosely with plastic wrap and let it rise again for another 45-60 minutes, or until noticeably puffy.

Preheat your oven to 180°C (350°F). In a small bowl, whisk the remaining egg yolk with 1 tablespoon of water to create an egg wash. Gently brush the top of the risen tsoureki with the egg wash.

Bake for 30-35 minutes, or until golden brown and cooked through. If it starts to brown too quickly, you can loosely tent it with foil.

Remove from the oven and transfer to a wire rack to cool completely before slicing and serving. Kali Orexi!