Pastries and dough-based dishes
This festive bread is made by grinding mastic resin and mixing it into yeasted dough. After a long proof, it has a soft, light texture. Its braided shape and delicate mastic aroma make it a classic for holiday mornings.
Stir the fresh yeast and sugar into the lukewarm milk and wait until foamy.
Pound the mastic resin with a few drops of granulated sugar in a mortar until it becomes a fine powder.
Add the flour, melted butter, egg, ground mastic, orange zest, and salt, then knead into a soft dough.
Cover the dough and let it proof in a warm place until doubled in size.
Divide the dough into pieces and shape them by braiding or rolling. Arrange them on a baking sheet and let them rest for another 30 minutes.
Brush the tops with egg yolk and sprinkle with sesame seeds. Bake in an oven preheated to 180°C / 355°F until golden.
Important: Mix the mastic resin with a few drops of granulated sugar before grinding, or it may stick in the mortar instead of becoming a powder. Allergens: Contains wheat (gluten), milk/dairy, and eggs. Keep the dough in a warm, draft-free place during the long proof.
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