Christopsomo

Directions

1. 1
   Combine yeast, warm water, 1 teaspoon sugar, 2 tablespoons flour, and 1/4 teaspoon salt in a bowl.
2. 2
   Let stand in a warm place until mixture bubbles and foams, about 10 minutes.
3. 3
   In a large bowl, beat together 4 eggs, 1-1/2 cups sugar, 1 teaspoon salt, cooled milk, and yeast mixture.
4. 4
   Add 3 cups of flour and masticha or vanilla extract.
5. 5
   Add melted butter, almonds, sultanas, and lemon peel.
6. 6
   Continue to add flour and knead well about 5 minutes, or until dough is quite stiff but elastic.
7. 7
   Place in greased bowl.
8. 8
   Cover first with plastic wrap and then with a damp towel.
9. 9
   Let dough rise in a warm place until double in bulk.
10. 10
    Punch down and turn over in bowl.
11. 11
    Cover and let rise for 30 minutes more.
12. 12
    Shape dough into 6 ropes and braid 3 at a time.
13. 13
    Place braids on a lightly greased cookie sheet and let rise for 40 minutes.
14. 14
    Preheat oven to 180C/350F/Gas 4.
15. 15
    Beat remaining egg and brush each braid with it.
16. 16
    Bake for 30 minutes, or until golden brown.