Preparation

Dissolve yeast with the warm water 1 teaspoon sugar and 2 tablespoons flour and stir. Cover and set aside in a warm place to rise. Boil mahlepi  and mastic in a little warm water and strain.

In mixer bowl beat butter and sugar until became white and creamy. Add into the bowl

mahlepi, mastic, lemon peel or orange, salt yeast, flour little by little, also eggs one by one mix continuously at medium speed until dough became medium stiff dough add more warm milk if needed. Remove dough from the mixer bowl, cover and let it rise in a warm place until doubled 1.1/2 - 2 hours.

Preheat oven to 175°c 350°f  

Punch down the dough and create shapes:

Braids: Shape into ropes, about 35cm. long. Braid 3 ropes per loaf. Place one red egg into each braid.

They can also be shaped into round loaves, rings twists, or shapes that you can imagine
Place the loaves on greased cookie sheets or baking pans, cover, and let to rise in a warm place until doubled in bulk. Brush with beaten egg and sprinkle with, blanched almond slices, sugar or sesame seeds.

Bake at 175°c-350°f for 30 minutes or until golden brown. Remove from the pan and cool on racks.

Mahlepie and Chios Mastic you can find at Greek Supper or Middle East Markets