Celebrate Easter with this traditional Greek sweet bread. Beautiful to look at- Delicious to eat!
- 1/3 cup water
- 1/2 tsp caraway seeds
- 250g melted butter
- 1 cup caster sugar
- 1 1/2 cups warm milk
- 4 eggs, lightly wisked
- pinch of salt
- 1 1/2 tsp ground allspice
- 9 cups self-raising flour
- 1 1/2 tbsp dried yeast
- olive olil to grease
- 25g flaked almonds
- butter to serve
- 2 boiled eggs
- 1 Place water and caraway seeds in a saucepan over medium heat and simmer for 2 minutes. Set aside for 10 minutes to cool and develop the flavours.
- Combine the melted butter, sugar and 1cup of the warm milk in a large bowl. Gradually whisk in the egg and salt until combined. Add the caraway mixture and stir until well combined.
- Combine yeast and remaining milk in a bowl and stir until yeast dissolves. Add the yeast mixture to the butter mixture and stir to combine. Gradually add the flour and allspice. Use a wooden spoon to stir until combined, then use your hands to bring dough together in the bowl.
- Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Brush a large bowl lightly with oil to grease. Place the dough in the bowl and turn to coat in oil. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 2 hours or until dough doubles in size.
- Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 15 minutes or until smooth. Set aside for 10 minutes to rest.
- Brush 2 baking trays with oil to lightly grease. Divide the dough into 6 equal portions and roll each portion into a 40cm-long log. Place 3 dough portions side by side on a prepared tray and plait. Tuck ends under the loaf. Repeat with remaining dough to make another loaf.
- Cover loaves with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until almost double in size.
- Meanwhile, to make the glaze, whisk together the milk and egg yolk in a bowl.
- Preheat oven to 180
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