EASTER BRIOCHE

In a bowl, mix 1 cup of lukewarm milk with a pinch of sugar, the yeast, and 1 cup of flour (taken from the total flour amount)

Cover and let it ferment until it doubles in size.

In another bowl, whisk the eggs with the sugar and vanilla until the sugar dissolves and the mixture becomes pale.

Melt the butter and add it to the egg and sugar mixture, then whisk well until combined.

Add the spices (mahlab, mastic, and nutmeg) to the mixture and stir

Add the milk and yeast mixture, whisk to combine

Gradually add the sifted flour and baking powder.

Knead the dough by hand or with a mixer for 2 to 3 minutes until the dough becomes soft and cohesive.

Cover the dough and let it rise in a warm place for 12 hours.

After rising, shape the dough as desired and let it rest for 1 hour.

Brush the tops of the shaped dough with a mixture of 1 beaten egg, 1 tablespoon of milk, 1 teaspoon of vanilla, and ½ teaspoon of instant coffee (nescafé).

Preheat the oven for 10 minutes at 180°C (356°F).

Bake the first tray for 15–20 minutes with the bottom heat only, then turn on the top heat for the last 2 minutes to brown the tops.

The remaining trays will need only about 10 minutes to bake since the oven will be fully hot by then.