One of the most flavored traditional sweets for Easter and not only!
375g lukewarm water
63gr. Fresh yeast
63gr. butter “Epirus” type of Corfu 50-50
190gr. corn oil
1250 gr. flour for brioche
1 tbsp. mastic
2 beaten eggs
100g 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!