Tsoureki (Greek Easter Bread)

1¼ pounds white bread flour

9 ounces milk, warm

5½ ounces margarine

5½ ounces split almonds

3½ ounces caster sugar

1 ounce fresh yeast ¼ ounce star anise

8 eggs

3 pieces of mastic, crushed with a touch of sugar

2 tablespoons milk

1 tablespoon mahlepi* (*An unusual Greek spice with a distinctive, fruity taste made from the inner kernels of fruit pits of a native Persian cherry tree. For many Greeks, the sweet smell of mahlepi always suggests the aroma of freshly baked tsoureki!) ¹ / cup of Greek olive oil for ³ brushing 1. In a saucepan boil 10 ounces of water with the star anise, until they reduce to 2½ ounces anise infusion. Remove it from the heat and leave it to cool. 2. In a large mixing bowl mix the sugar with the margarine with a mixer, until white and fluffy. Add 6 of the eggs one at a time, continuing the mixing process until they are absorbed and the mixture rises. Then slowly add the milk, the yeast, the mahlepi,

the mastic and mix well.

3. Afterward gradually add the flour and knead until a soft dough forms. Finally add the star anise infusion and continue kneading until the dough is very smooth, for about 15 minutes. Brush the top with olive oil and cover the bowl with a damp cloth and place it in a warm spot to rise, for at least 1½ hours. 4. Remove the dough from the bowl to a clean working surface and knead it for a couple of minutes. Divide the dough to six pieces and roll each piece into a long cylinder, then join three of them together and braid it. Repeat for second loaf. Place them on a well oiled baking sheet and brush with the two remaining eggs beaten slightly with a dash of milk. Press the almonds into their surface and cover the loaves with a kitchen towel and leave them at warm place to rise for at least 1 hour. 5. Preheat the oven to 400 and bake the tsoureki for 15 minutes. Then turn down the heat to 350 and bake them for another 25-30 minutes, until they acquire a golden brown color. Cool and serve.