Tsoureki

Directions

1. 1
   Dissolve the yeast in the warm water, adding 1 teaspoon of the sugar, and leave in a warm place for 10 minutes, until it bubbles.
2. 2
   In a large mixing bowl, beat the remaining sugar and butter to a light cream, then beat in the eggs, one at a time.
3. 3
   Slowly pour in the warm milk and the yeast mixture, beating well.
4. 4
   Add the flour gradually, a little at a time, mixing well after each addition, using enough to form a soft dough.
5. 5
   Knead the dough until it is smooth and elastic (at least 10 minutes by hand), adding flour if it is too sticky.
6. 6
   Oil the top with your hands, cover with a damp cloth, and leave in a warm place for 12 hours, until it has doubled in bulk.
7. 7
   Punch the dough down, knead again, oil the top, and let it rise once more.
8. 8
   When it has risen a second time, punch down again and divide in 9 equal parts.
9. 9
   Roll each part into a long strand, about 1 1/2 inches thick and 18 inches long, pulling to stretch it farther.
10. 10
    Join 3 strands together and braid.
11. 11
    Do the same with the other strands.
12. 12
    Place the braided loaves on well-oiled baking sheets.
13. 13
    Brush the loaves with the egg yolks mixed with 1 tablespoon water.
14. 14
    If you like, sprinkle with sesame seeds, press in a few split almonds, and push 1 or 2 eggs into the braiding in each loaf.
15. 15
    Set aside to rise in a warm place for 40 minutes.
16. 16
    Meanwhile, preheat the oven to 375F.
17. 17
    Bake about 50 minutes, or until the loaves are lightly browned and sound hollow when tapped.
18. 18
    Place on a rack to cool.