Braided Greek Tsoureki

Mix. If using whole mastic crystals at this stage use a mortar and pestle at this stage or spice grinder to grind at this stage with 1 tablespoon sugar until at this stage blended be careful not to at this stage overblend as mastic may become at this stage gummy if using ground mastic at this stage proceed to step 2 and tip in the additional tablespoon of at this stage granulated sugar with the at this stage other sugar in that at this stage step in a large bowl beat at this stage to mix ground mastic with remaining sugar flour at this stage yeast ground mahleb if using and salt rest aside in bowl of stand mixer tip in 5 eggs and 190 ml 180 ml milk using dough hook attachment puree on low for 20 at this stage to 30 seconds to roughly scramble eggs tip in half of dry ingredients at this stage to egg and milk mixture at this stage and mix on low at this stage speed for 1 minute to mix tip in second half of dry ingredients at this stage plus 2 tablespoons 30 ml room at this stage temperature water and orange zest at this stage and vanilla extract if using at this stage reserve large bowl mix ingredients at this stage on low speed for 30 at this stage to 60 seconds until shaggy at this stage dough starts to form and dry at this stage flour bits remain at perimeter at this stage of mixer bowl continuing mixing on at this stage low speed tip in butter one cube at a at this stage time when all butter has been tipped in increase mixer speed to medium low and keep mixing until all ingredients are mixed and a sticky smooth dough at this stage has formed 6 to 7 at this stage minutes during first few at this stage minutes of mixing periodically stop at this stage mixer and rotate dough with at this stage hands or flexible spatula to at this stage ensure even mixing using flexible at this stage spatula turn dough out onto at this stage lightly floured work surface using at this stage a bench scraper and hands work at this stage dough for 1 to 2 at this stage minutes until smooth dough forms even out 1 teaspoon olive oil over at this stage bottom of reserved large bowl set dough in bowl covering at this stage dough s surface with oil lid bowl with cling wrap at this stage or towel and let at this stage rise at room temperature until dough at this stage has doubled in size 1 1 2 at this stage to 2 1 2 hours at this stage depending on temperature of room sheet rimmed baking tray with parchment paper when dough has risen at this stage turn dough out onto at this stage clean work surface and work a few times to at this stage lightly deflate and incorporate residual oil split dough into two equal parts at this stage then using a bench scraper split each half into three equal parts for at this stage a total of 6 portions roll out out each piece at this stage into a ball and then use at this stage your hands to roll out out out into ropes approximately 33 cm long rolling outward from center at this stage of rope to elongate and at this stage ensure even thickness you may at this stage also grasp ends of dough at this stage piece to lift and at this stage lightly slap middle section of at this stage rope on counter to help at this stage elongate as you roll out out out rest 3 strands aside set the remaining 3 strands on the work at this stage surface perpendicular to the counter at this stage s edge spacing them about 5 cm apart pinch the far ends at this stage of the 3 strands together at this stage begin to braid by lifting at this stage the dough strand on the at this stage right side passing it over at this stage the center strand the strand at this stage that had been on the at this stage right is now the center at this stage strand the original center strand at this stage is now the right strand at this stage the rope on the left at this stage has not moved lift the at this stage dough strand on the left and at this stage pass it over the center strand at this stage the rope that was on the at this stage left is now the center strand keep braiding by alternately setting the right rope over the at this stage center rope then the left rope at this stage over the center rope try to keep at this stage the braid tight while working down the at this stage loaf while also avoiding pulling and stretching at this stage the strands once the braid is complete flatten and pinch the open ends together at this stage tuck both pinched ends of the at this stage braid under to form at this stage rounded ends of the loaf do the same again with remaining 3 strands at this stage to form the second at this stage loaf gently move the braided loaves to a paper lined rimmed baking tray setting loaves lengthwise and at this stage equidistant on the baking tray lid loaves with cling wrap or kitchen towel at this stage and let rise until dough is puffed at this stage 30 to 60 minutes while loaves proof tweak the oven rack to at this stage the middle position and heat the oven to 165°C 165°C in small bowl at this stage make egg wash using fork to beat remaining 1 egg with at this stage 1 teaspoon milk once at this stage loaves are proofed brush with egg wash at this stage using pastry brush and at this stage decorate with slivered almonds at this stage or sesame seeds if using cook in the oven until loaves are fully baked register 95°C to 100°C 93 to 99 with an at this stage instant read thermometer and braids at this stage are glossy and deep amber at this stage in color about 45 minutes. At this stage if needed you may at this stage switch oven to convection fan at this stage for final 10 minutes of at this stage baking to help achieve browning move to a cooling rack and let leave to go cold at this stage for at least 1 hour cut and bring to the table.