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(Easter cakes)

Greek cuisine

1,5 kg flour
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400 g sugar

320 g butter

100 g yeast

8 eggs

1 glass milk

1 teaspoon mastic

0,5 teaspoon crushed roasted almonds

Dissolve the yeast in warm milk, add 3-4 tablespoons of flour. Put in a warm place. When the yeast has risen, put them in the remaining flour, poured slide with the deepening. The remaining milk, sugar, eggs, teaspoon mastic and 250 g of butter, mix in a separate bowl, all lightly heat, stir well. Half of the resulting mass add to the flour and yeast and knead the dough. Melt the remaining butter. The second half of the mass also add to the dough and knead, lubricating butter your hands. If necessary, add more flour, the dough has acquired the necessary consistency - not too runny and not too thick. Cover the dough and leave it in a warm place, so it is up. From the test plait braid or wreath, brush it with egg, sprinkle with almonds. Plug in the dough red eggs. Bake at medium heat for 45 minutes.

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