Description
Traditional Greek Easter pastries, incredibly delicious and flavorful! After her house smells mahlab and mastic. Help yourself!
Ingredients
-
Yeast
14 g
-
Milk
250 g
-
Chicken egg
2 piece
-
Butter
125 g
-
Flour
680 g
-
Sugar
120 g
-
Salt
1 piece
-
Spices
8 g
-
Mastic
5 g
-
Powdered sugar
1 tsp
-
Almonds
Cooking
In a bowl or shape a bread machine sift flour, add salt and sugar.
Add 2 eggs
Dissolve the yeast in 40 g of warm milk.
Add milk-yeast mixture and remaining milk. Begin to knead the dough.
The next step is butter-kneaded dough. If kneaded by hand, the dough should not cleats hands.
Mahlab must be crushed. Added to the batter.
Crystals of mastic
Triturated in a mortar with powdered sugar. Send in the dough. Knead for 2-3 minutes, form a ball, cover, leave for 3hours. Or leave it in the bread maker in "dough".
The risen dough is incredibly flexible, soft and fragrant. Of this amount, it turns out 1 large bread or 2 medium.
Divide the dough into 6 equal parts, if we prepare 2 bread. 3 parts Villepin flagella and put them to one side. Next, weave a normal braid.
Ready churek insert painted eggs and sprinkle with (optional) slices of almonds. Leave churek 1 hour in a warm place, and then gently brush, not piercing the surface with lightly beaten egg. Put into the oven at 160-170 30-40 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.