Tsoureki, Greek Easter Bread (Τσουρέκι)

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1. 1Step 1: Combine the water and sugar in a bowl. Sprinkle the yeast mixture on top and mix gently. Set aside for approximately 30 minutes so that the yeast is activated. You should see the mixture bubbling; there should be a foam-like layer on the surface of the water. This is normal, and this is good. If this does not happen, something went wrong. Check the expiry date of your yeast and the temperature of your water, and start again.
2. 2Step 2: Meanwhile, in an electric mixer beat the sugar and butter. When your butter-sugar mixture looks pale yellow in color and fluffy, stop mixing. This should take about 3-5 minutes.
3. 3Step 3: Add the eggs (they don't have to be separated) one at a time, mixing well after each addition on medium high speed. Once well combined, reduce mixer speed to medium and add the milk, mastiha and mahlepi, and finally the risen yeast mixture. Mix until combined. At this point, your mixture might look a little gross... kind of like curdled milk. This will happen if eggs are slightly a little too cold, causing the soft butter to seize up. Don't worry if this happens. This is fine.
4. 4Step 4: To this mixture add the flour, one cup at a time, and mix until just combined after each addition. If you have a standing mixer with a bread hook attachment, you can use that for this part. Otherwise, mix and knead your dough by hand in a large bowl. You will use about 8 cups of flour. You should end up with a dough which is not too tough, meaning that it should be stretchy and easy to manipulate. It will be sticky.
5. 5Step 5: Be careful not to overmix. Once the flour is combined with the wet ingredients, mix for the shortest time possible; just enough to bring the wet and dry mixture together. This will avoid your bread (or any baked goods) from becoming tough.
6. 6Step 6: Once your dough is ready you must let it rise. Keep your dough in a large bowl (remember that it will increase in size so be sure that your bowl is large enough) and cover it with a few kitchen towels to keep it warm. We usually place our dough on the stovetop and turn on the overhead light from the kitchen fan; the light gives off a little bit of heat. Otherwise, you can keep it in the oven (off of course) to eliminate any draft you may have.
7. 7Step 7: Your dough should double in size. Depending on the temperature of your home, this can take between 3-4 hours. Punch your dough down to release the air. Note that the dough is very sticky! This is normal. You are now ready to shape your tsourekia.
8. 8Step 8: This recipe will make 6 tsourekia, (total weight is around 2,400 grams) therefore, divide your dough into 6 equal parts (about 400 grams each). Let the dough sit for about 20 minutes; Then, each part will be divided into 3 balls of dough. Each ball should be shaped into a long, tubular, piece of dough. You can either do this by rolling the dough on a lightly floured surface, or, in the air by working the dough between your hands. Your dough might be sticky, we suggest you oil your hands, and this will make things much easier, or keep your surface always lightly floured. To start, take some dough and shape it into a ball with your hands. Then, moving your hands quickly back and forth in front of you, start to make a log with the dough. Turn the dough around and repeat. Continue this movement until the dough is about 1 inch thick. Repeat with the other 2 pieces of dough.
9. 9Step 9: Once you have 3 pieces of dough shaped into logs, pinch one of their ends together so that they are all connected. Then, start braiding by passing the right piece over the middle one. Then, pass the left piece over the now NEW middle one. Repeat, passing the right strand over the now new middle one. Keep repeating this process until you have reached the end of your dough. Pinch those ends together and cut off any excess dough.
10. 10Step 10: Once your tsoureki is formed place it on a parchment paper lined baking sheet. Repeat until you have used all the dough. Cover the braids with clean kitchen towels and allow to rise in a warm, draft free place, for approximately 2-3 hours. Please note, that the 2nd rising, will cause them to lose their shape a bit; no matter..they will be light and fluffy on the inside.
11. 11Step 11: Preheat your oven to 350 degrees Fahrenheit.
12. 12Step 12: Once the tsourekia have risen, prepare your egg wash; mix together 4 egg yolks with 1 tablespoon milk and brush carefully on top of the tsourekia. Sprinkle with sesame seeds or sliced almonds (or both). Place your tsourekia in the middle of the oven for 20 to 25 minutes, until golden in colour, but keep checking them, you don't want them to burn.
13. 13Step 13: Enjoy and Kali Anastasi!