Ingredients for the sourdough
- 100 ml water (30-40 C)
- 9 g yeast
- 15 g hard flour
- 5 g granulated sugar
Ingredients for the sweet bread
- 550 g hard flour
- 100 g granulated sugar
- 150 ml fresh orange juice
- 100 ml seed oil
- 1 vanilla vial
- 1/2 teaspoon mahlab powder
- 1/4 teaspoon cardamom
- 1/4 teaspoon mastic powder
Ingredients for brushing
- 1 teaspoon honey
- 50 ml water
- almond slices
Method for the sourdough
In a mixer’s bowl place all the ingredients needed for the sourdough, and mix well using the whisk attachment.
Let it rise in a warm place for at least 20 minutes, until yeast activates.
Method for the sweet bread
After 20 minutes and as soon as the mixture has risen, add the rest of the ingredients to the mixer’s bowl. Beat at low speed using the hook attachment, for 5 minutes, until a stretchy dough forms.
Next, flour a bowl, place the dough into it, and dust with flour on top of the dough.
Cover with plastic wrap and let it rise in a warm place for at least 1 hour until doubled in size.
When ready, remove it from the bowl and divide it into 3 equal parts.
Create 3 long rolls, join them together at one end and then make a classic 3-strand braid.
Right after, line a baking pan with parchment paper and place the sweet bread on it.
Cover the sweet bread with a clean towel and let it rest, again, in a warm place for about half an hour.
After 30 minutes, combine water with honey in a bowl.
Remove the towel and gently brush the whole surface of the sweet bread with the water-honey mixture.
Garnish with almond slices.
Bake in a preheated oven at 160 C fan, for about 35 minutes, on the middle oven rack.
