Last night, I started preparing the traditional tsourekia (Greek Easter yeasted sweet breads). I kneaded the dough until soft, smooth and shiny and placed it in the fridge to rest and proof overnight.
Today, as I took it out of the fridge, my nostrils were filled with the aroma of mahlepi and mastiha and I couldn’t wait to bake my breads. I braided the long strips of dough and after an
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