Ingredients:
6-7 glasses of flour
6 eggs
1 1/3 glasses of milk
2 ½ glasses of sugar
1 glass of fresh cow’s butter
1 spoonful of yeast
Juice of an orange
Peels of an orange
1 teaspoon of dry Chios mastic
1 teaspoon of mahlepi
1 teaspoon of kakoules
Instructions:
Dilute the yeast in a little lukewarm milk and add some flour. Let it rise in a warm place for 2-3 hours. Heat the milk with the sugar in a pot until the sugar is melted. Beat the eggs and then mix them with the milk and pour them in the kneading bowl. Add little by little the flour and the three spices that you have already grounded. Then, add the orange peels and its juice and knead again.
Soak often your hands in the melted butter. This way, the dough won’t get stuck on your hands and it will be shiny too. After you knead the dough well, cover it and then put it in a cool place to rise. Spread some butter on your baking pans, knead the dough again and split it in 2-3 pieces, which you will shape like braids.
Dilute a yolk in some water, coat the brioches with it and then sprinkle them with some sesame and almond flakes. Leave them in a warm place to rise again and then bake them in 180 degrees until they are browned. When you put a knife in the brioche and the knife is dry, this means that the brioches are ready.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
