| 1 |
Place 1/2 cup warm water in small bowl; mix in yeast. Let stand until yeast dissolves, about 8 minutes. |
| 2 |
Meanwhile, using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until blended. Beat in eggs, 1 at a time, then orange peel, lemon peel, salt, and mahlepi. Beat in lukewarm milk, then yeast mixture. Add 3-1/3 cups flour, about 1/2 cup at a time, beating to blend after each addition. Using rubber spatula, gradually add 2 more cups flour, mixing until soft, slightly sticky dough forms. Knead in bowl 3 minutes; turn out onto floured work surface. Knead until dough is smooth, adding more flour by tablespoonfuls if dough is stick, about 5 minutes. |
| 3 |
Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm area until doubled, about 1 hour 45 minutes. Gently knead dough down; divide into 2 pieces. |
| 4 |
Divide 1 dough piece into 3 pieces. Roll each between palms and work surface into 24-inch-long rope. Arrange ropes side by side. Braid dough ropes. Form braid into circle; seal ends togehter. Sprinkle heavy baking sheet lightly with flour. Transfer braided dough circle to sheet. Make 4 slight indentations in top, equally spaced; press 1 red egg into each, if desired. Cover bread loosely with towel. Repeat with remaining dough and eggs. Let bread rise in warm area until puffed and light, about 1 hour 15 minutes. |
| 5 |
Position 1 oven rack just above center and 1 rack just below center of oven; preheat to 350 F. Brush breads with egg glaze. Bake 20 minutes. Reverse position of sheets. Bake until breads are golden and sound hollow when tapped on bottom, about 10 minutes. Cool breads on sheets. |
| 6 |
Mahlepi (also spelled mahleb), the pits of the mahleb cherry, are ground and used to flavor Middle Eastern pastries. Sold at Greek and Middle Eastern stores. |
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