One of the most flavored traditional sweets for Easter and not only!
- 375gr. lukewarm water
- 63gr. Fresh yeast
- 430gr. sugar
- 5 eggs
- 63gr. butter “Epirus” type of Corfu 50-50
- 190gr. corn oil
- 1250gr. flour for brioche
- 7gr. salt
- 13gr. mahleb
- 1 tbsp. mastic
- 1 beaten egg
- 60gr. almond (grated)
- Put the yeast in the mixer and add some lukewarm water. Mix them gently to start the yeast.
- Then add the corn oil, eggs, butter Epirus that will give us a rich flavor and aroma. Pour the sugar and put the mixer back on.
- Pour the mastic into the bowl with the flour and stir. Add the bowl and salt. Mix and add the ingredients to the mixer.
- Place the hook in the mixer and mix for 2 ‘.
- Apply some corn oil on your hands and add some flour on the bottom of a bowl. Transfer our dough to the bowl and cover with a membrane. Cover with a towel and let it rise for about 4 hours.
- Transfer the dough to the mixer and, using the mixer hook, knock for about 20 seconds. Close the mixer, cover the mixture again and let it rise for 1 hour.
- Put our hands on corn oil (so the dough does not stick) and transfer our dough to the counter. Divide the dough into 100-gram balls using a scale.
- “We open” three sticks, unite their edges and start making the braids for our brioches. Once ready, place it on a baking sheet. We do not put our baking tins too close, as we estimate it will bloom about 1 / a half when baking.
- Allow to inflate for half an hour. Then, smear with egg, sprinkle with almonds and bake at 180 degrees for about 20 minutes. Enjoy!