Method

1. 01 · Prepare the milk mixture and ground mastic

   8–12 min

   Use: Whole milk; Unsalted butter; Caster sugar; Food-grade mastic resin

   Take a teaspoon from the measured sugar and grind it with the mastic. Warm the remaining sugar, milk and butter gently in a small pan, stirring just until the butter melts. Remove from the heat and let the mixture cool below 30°C.

   Ready when: The butter has melted and the mixture is lukewarm, with no hot spots. The mastic is finely powdered.

   

2. 02 · Mix and develop the dough

   15–20 min

   Use: Strong white bread flour; Instant yeast for sweet dough; Fine salt; Ground mahleb; Food-grade mastic resin; Orange zest; Beaten whole egg; Water

   Whisk the dough egg and water into the cooled milk mixture. In the mixer bowl combine the flour, yeast, salt, mahleb, mastic and orange zest. Add the liquids and mix with a dough hook on low until combined, then knead at a moderate speed for 12–15 minutes.

   Ready when: The dough becomes elastic and slightly tacky. A small piece stretches thin before tearing; avoid adding flour merely because it sticks at first.

   

3. 03 · Let the sweet dough rise

   120–240 min

   Use: Neutral oil for the bowl

   Coat a bowl with the handling oil, add the dough and cover. Leave at about 24–26°C for 2–4 hours, checking its expansion rather than relying only on the clock.

   Ready when: The dough is aerated and approximately doubled in volume. This sweet dough may need extra time.

   

4. 04 · Shape one three-strand braid

   10–25 min

   Use:

   Line a 30 × 40 cm tray with baking paper. Divide the dough into three equal pieces, about 289 g each. Roll each into a rope around 35 cm long on an unfloured surface. If they spring back, cover for 10 minutes and try again. Pinch the far ends together, then alternate the outside ropes over the middle to make one loose braid. Pinch and tuck both ends underneath and move it onto the tray.

   Ready when: The three strands are distinct and evenly thick, with room to expand rather than being pulled tight.

   

5. 05 · Proof and heat the fan oven

   60–90 min

   Use:

   Cover loosely and leave at about 24–26°C for 60–90 minutes. During the last 20 minutes, heat the oven to 150°C fan.

   Ready when: The braid is swollen and light-looking; a shallow fingertip dent fills back slowly. The strand pattern remains visible.

   

6. 06 · Brush,add almonds and bake

   33–43 min

   Use: Beaten egg for brushing; Water for the egg wash; Flaked almonds

   Mix the separate wash egg and water. Brush a thin layer over the braid without pressing it down, then scatter the almonds over the top. Bake for 30–40 minutes. Shield loosely with foil if it becomes dark before the middle cooks.

   Ready when: The crust is deep golden, the underside is set and the centre reads about 90°C on a probe.

   

7. 07 · Cool before slicing

   60 min

   Use:

   Lift the bread onto a rack and leave for at least 1 hour before slicing or pulling it apart.

   Ready when: The crumb has set and separates into soft strands without a wet centre.