No knead Tsoureki

Before you start

• Preheat your oven to 95°F / 35°C. Once the temperature is reached, turn the oven off.
•  Line a baking sheet with parchment paper. Set it aside.
• If you have whole mastic pieces and mahleb seeds, grind them separately in a food processor, spice grinder, or mortar and pestle. Then measure them accordingly and set aside. Don't add more mastic gum because it will make the bread bitter.
  1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) , ½ teaspoon finely ground mastic gum (about 5-7 whole mastic gum pieces)

Activate the yeast

• In a medium-sized bowl, add the active dry yeast, a teaspoon of sugar and the ½ cup warm milk (not hot). Stir everything together. 
  1 teaspoon sugar, 0.6 oz (16 g) active dry yeast (about 2 packets)
• Cover the bowl with plastic wrap and let it activate. It should take about10-15 minutes.

Make the dough

• In a saucepan, add the ½ cup milk, butter, orange zest, sugar, vanilla and spices and whisk together.

  Gently heat on low until butter & sugar melt - do not boil. If it's too hot, set it aside to cool.
  2.5 oz (70 g) (½ a stick + 1 tablespoon) unsalted butter , zest from one orange, 1 cup sugar (200 g/ 7 oz), 1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) 
• In a small bowl, whisk together the egg and salt and set it aside.
  1 medium egg (about 50 g / 1.8 oz), at room temperature, ¼ teaspoon salt
• Add all the wet ingredients (the egg mixture , the cooled milk mixture, and the activated yeast) to the flour and mix with a silicone spatula (or spoon). It will be very shaggy and wet. Do not add more flour.
  4 ½ cups + 2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted
• Cover with plastic wrap and let it rise in the preheated oven until it's doubled in size (about 2 hours or longer). The dough needs to rise properly, otherwise the bread will become dense (see the picture tutorials in the post).
• Take the dough out of the oven. Grease your hands and work surface with oil and stretch and fold the dough 10-12 times.
  some light vegetable oil to grease the bowl, about 2 tablespoons
• Grease a large bowl with the oil and put the dough in it. Toss it around so it’s covered in oil on all sides. Cover the bowl with plastic wrap and then a clean kitchen towel. Let it rise again in the prepared oven until it’s double in size, about 1 hour (maybe longer).

Shape & Braid the Dough

• Remove the dough from the oven. Turn the oven back on and preheat it to 350°F / 180°C.
• Lightly grease your hands with oil and shape the dough into a log. If you want you can lightly grease your work surface, too. 
• Stretch and fold the dough again, 10-12 times (this helps create a stringy texture).
• Cut the dough in half (I like to weigh it first to get 2 even pieces) and then cut each half into 3 even pieces and form balls. 
• Roll each ball into 3 long ropes, about 18-20 inches (45-50 cm) long. Make sure each has even thickness throughout.
• Place 2 ropes next to each other, vertically, about 2-3 inches (5-8 cm) apart and then pinch the top ends together.  Place the 3rd rope in the middle and pinch the top ends together again.
• Start braiding them loosely. Place the right rope over the middle one, then the left over the middle one. Repeat until the braid is complete and you reach the end. Pinch the bottom ends together and tuck them under to seal. Braid the top end fold under to seal (this is optional, I just think it looks nicer when I do this after I finish the braid).
• Place it on the prepared baking sheet and straighten it out, if necessary.
• Repeat the process with the remaining dough (or divide the remaining dough into 8 pieces & refer to the post to make coiled rolls).
• Cover with plastic wrap and let it rest for about 30 minutes, until it gets slightly puffy.
• Fill a small glass baking dish with 1-2 cups of hot water and place it on the lowest rack in the oven. 

Make the egg wash

• In a small bowl, mix the egg yolk and water together until just combined.
  1 egg yolk, 1 teaspoon water
• Gently brush the tops with the egg wash. Make sure not to poke the dough with the brush, otherwise, you might deflate it and it won’t come out as fluffy.
• Sprinkle with the almond slices.
  about ¼ cup (30g sliced almonds)
• Place the bread on the rack above the dish with the hot water. Bake for about 30-40 minutes, or until it’s a deep golden brown.
• When it’s done, let it cool for about 10 minutes before cutting.
• It can be stored at room temperature for about 3-5 days. Make sure it has cooled completely first and then wrap it in plastic wrap and then a freezer bag or an airtight container. 
• Enjoy!

Stand Mixer Method

• In a saucepan, add the 1 cup milk, butter, orange zest, sugar, vanilla & spices & whisk together. Don't be tempted to add more mastic gum because it will make the bread bitter.
  1 teaspoon sugar, 2.5 oz (70 g) (½ a stick + 1 tablespoon) unsalted butter , zest from one orange, 1 cup sugar (200 g/ 7 oz), 1 teaspoon vanilla (optional), 1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) 
• Gently heat on low until butter & sugar melt - do not boil (it should be no more than 100°F /40°C).
• Whisk the egg and salt together and add it to the milk mixture.
  1 medium egg (about 50 g / 1.8 oz), at room temperature, ¼ teaspoon salt
• Into a bowl of a stand mixer, add the flour and the active dry yeast.
  4 ½ cups + 2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted, 0.6 oz (16 g) active dry yeast (about 2 packets)
• Add the milk/egg mixture and mix on medium-high speed for exactly 15 minutes - it will look very sticky, but it'll come together - don't add more flour. You’ll know it’s fully kneaded when it doesn’t stick to the sides of the bowl and most of it gathers around the hook. 
• Grease a large bowl with vegetable oil and put the dough in it. Toss it around so it’s covered in oil.
  some light vegetable oil to grease the bowl, about 2 tablespoons
• Cover with plastic wrap and then a clean kitchen towel. Place it in the preheated oven and let it rise until it’s double in size, about 2 hours (or longer). The dough needs to rise properly, otherwise the bread will become dense (see the picture tutorials in the post).
• Then braid the dough and bake as instructed above.
• Enjoy!