INGREDIENTS

INSTRUCTIONS

In a small saucepan, combine the milk and butter over medium heat and
scald.  Stir until the butter melts, then pour into a mixing bowl.
When lukewarm, sprinkle in the yeast, and with fingers or a heavy
spoon gradually stir in the 1/2 cup sugar until it dissolves. Then  add
the salt, eggs 3 tablespoons of the orange juice, and the orange  rind,
stirring continuously, and gradually add half the flour until  the
mixture begins to bubble.  Continue adding flour gradually by  hand;
the dough will be sticky, but should not be stiff. Flour your  fingers
lightly and knead for 15 minutes.  Place the dough in a large  buttered
bowl, brush the dough with melted butter, cover, and place  in a warm
area to rise until doubled in bulk (approximately 2 to 3  hours). Punch
the dough down and divide into 2 parts. Divide each  half into 3 parts
and roll each into a long rope about 10" x 2".  Braid the three ropes
together; pinch to seal the ends if leaving  long, or join together to
form a long round loaf (see note below).  Repeat with the other half of
the dough to make a second tsoureki.  Place in large baking pans or on
a cookie sheet, cover, and let rise  until doubled in bulk (approx. 1
1/2 hours). Meanwhile, prepare the  glaze by mixing the remaining
orange juice, remaining sugar, and the  almonds in a small bowl. Bake
the tsourekia in a 375 degree oven for  20 minutes. Remove from the
oven and with a pastry brush glaze the  tops and sides of loaves.
Return to the oven and bake for another 15  to 20 minutes until the
color is a rich and shiny chestnut. Note:  If  using the Easter eggs,
tuck them into the center when you shape the  loaves, leave until
loaves have doubled and bake them with the loaf.  After baking, though
lovely, the eggs will be inedible. Also in some  provinces, the
tsoureki is formed with a large braid and a smaller  one over it,
making a much larger loaf requiring a longer baking time.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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