Tsoureki

Group 1
- 4 cups all purpose flour
- 3 cups lukewarm milk
- 2 envelops dry yeast
- 1 tblspoon ground mahlepi spice

Group 2
- ½ cup butter (softened) or vegetable oil
- 1 cup sugar
- 4 eggs
- 1/2 teaspoon salt

- 1 egg yolk to spread over top before baking for color (otpional)

- Mix all group 1 ingredients and knead until mixture homogenized (3-4 minutes)
- Using a mixer combine all group 2 ingredients; fold into dough
- Knead until mixture homogenized (3-4 minutes)
- Divide dough into 3-4 portions and place in greased baking containers (dough should not occupy more than 1/3 of the height of the container; needs room to rise)
- place containers in slightly preheated oven (not higher than 150 to 200 F or 80-100 C)
- allow dough to rise (about 50-60 minutes or when volume has increased by 2- 3 times)
- using a kitchen brush apply egg yolk over the top of the dough (optional)
- turn oven up to 350 F or 180 C and bake for about 50 minutes or until toothpick comes out dry

serve cold; you may freeze
if you are adventurous you may separate dough into 6 portions, roll them out in the form of cylinders, fold in flour, and braid two at a time