Ingredients

• 500 g bread flour
• 250 ml warm milk
• 7 g active dry yeast
• 80 g granulated sugar
• 3 piece eggs
• 100 g butter
• 1 tsp mahlab powder
• 1/2 tsp mastic powder
• 1 tsp salt
• 1 tsp vanilla extract
• 6 piece hard-boiled eggs
• 1 package food coloring
• 1 piece egg yolk
• 2 tbsp sesame seeds

Instructions

1. Prepare colored eggs

   Dye the hard-boiled eggs in various colors using food coloring according to package instructions. Let them dry completely on paper towels for 15-20 minutes until the color sets and they're no longer wet. Do not use eggs that are cracked or damaged.

2. Activate the yeast

   Dissolve yeast and 1 tablespoon sugar in warm milk heated to exactly 110°F over low heat for 2-3 minutes. Let stand for 8-10 minutes until the mixture becomes foamy and bubbles actively on the surface. Do not use milk that's too hot or the yeast will die.

3. Mix dry ingredients

   Combine flour, remaining sugar, mahlab, mastic, and salt in a large mixing bowl. Whisk together for 1-2 minutes until the spices are evenly distributed throughout the flour. Do not skip sifting the mahlab and mastic to prevent lumps.

4. Make the dough

   Add the yeast mixture, beaten eggs, melted butter, and vanilla to the flour mixture. Mix on low speed for 3-4 minutes, then increase to medium and knead for 8-10 minutes until the dough is smooth and elastic. Do not add extra flour unless the dough is extremely sticky.

5. First rise

   Place dough in a greased bowl, cover with damp towel, and let rise in a warm place for 60-90 minutes until doubled in size. The dough should feel light and airy when gently poked. Do not let it over-rise or the texture will be too loose.

6. Shape and braid

   Punch down dough and divide into 6 equal portions. Roll each into 18-inch ropes and braid 3 ropes together to form 2 loaves on parchment-lined baking sheets. Press colored eggs firmly into the braids at regular intervals. Do not make the braids too tight or they won't rise properly.

7. Second rise

   Cover braided loaves with kitchen towels and let rise in a warm place for 30-40 minutes until noticeably puffed but not doubled. The dough should spring back slowly when lightly touched. Do not let them rise too long or the eggs may fall out.

8. Bake the bread

   Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake in preheated 350°F oven for 25-30 minutes until deep golden brown and internal temperature reaches 190°F. Do not open the oven door for the first 20 minutes.

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