Full Recipe
Author
Susan Reid | 2013-02-24
Description
This traditional Greek Easter bread is terrific for Easter brunch, slathered with butter; and any leftovers make the world's most outrageous French toast! A nice thing about this recipe is that the work is broken up into two sections. The first day you make and knead the dough in the evening, then pop it into the fridge for a long, slow rise. On the morning of the second day you shape the dough, then let it rise again and bake it.
The traditional flavoring for the bread is a spice called mahlep. In a pinch you can substitute almond extract, but the mahlep is worth finding. It adds a distinctive cherry/almond, sweet-nutty flavor that's unlike anything you've tried before.
