Tsoureki - Greek Easter Bread

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1. 1Step 1: Warm the milk in a saucepan over low heat. Add the butter and stir until melted. Allow to cool.
2. 2Step 2: In a large bowl, combine 75 g of the flour with the yeast, salt, orange zest, and 1 tsp of the sugar. Pour in the cooled milk-butter mixture and beat with a wooden spoon until it forms a thick batter. Cover with plastic wrap and a towel, and let rest for about 30 minutes.
3. 3Step 3: When the mixture is bubbling and doubled in size, add the remaining flour, sugar, orange juice, mahlepi, and eggs.
4. 4Step 4: Mix until a soft dough forms. If sticky, add more flour, but be careful not to add too much; aim for an elastic, silky dough. Knead for 10-15 minutes, or use a stand mixer.
5. 5Step 5: Place the dough in an oiled bowl and lightly oil the top. Cover with plastic wrap and a kitchen towel, and let rest for 1 hour or until doubled in size (this can take up to 3 hours depending on warmth).
6. 6Step 6: Once doubled, divide the dough into three equal portions. Split each third into three equal parts (making 9 balls, each about 170 g) and roll each into ropes of equal width and length (about 40 cm / 15 inches).
7. 7Step 7: Lay three ropes in front of you. Join the top ends by squeezing them together, form a plait, and tuck in the bottom ends to stick. Repeat with the remaining ropes. Place the loaves on a parchment-lined baking tray and let proof for 2 hours.
8. 8Step 8: Once proofed and risen, brush with the glaze and sprinkle with almonds or sesame seeds.
9. 9Step 9: Bake in a preheated oven at 170°C fan forced / 190°C standard for 35-40 minutes until golden. They should sound hollow when tapped on the bottom. Cool completely on a wire rack before slicing and serving.