Tsoureki (Traditional Greek Easter Bread)

To make the red-dyed eggs, combine dye, vinegar and 1/2 cup warm water in a jug. Stir to dissolve dye. Wash and dry eggs thoroughly. Place eggs in a saucepan and cover with cold water. Bring to a boil. Pour in dye mixture and boil for 10 minutes. Remove eggs from saucepan and allow to cool. Polish eggs with lightly oiled cloth or cotton balls. Set aside.

Lightly grease two baking trays and set aside. Combine yeast, 1 cup flour and 1 cup warm water in a small bowl. Cover and allow to stand in a warm place for 30 minutes or until the mixture is a fluffy, soft dough.

Add egg yolks and sugar to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed for 2 minutes or until pale and combined.

Add egg whites to a clean bowl of a stand mixer and beat on medium speed for 3 minutes or until stiff peaks form. Add dough and egg yolk mixture to egg whites and combine.

Add milk, mahlepi, mastic, orange juice and orange zest. Stir to combine. Sift in slowly remaining flour and vanillin sugar. Knead dough with your hands until no flour remains. Slowly add butter, melted or at room temperature.

Place dough in a lightly oiled bowl. Cover and allow to stand in a warm place for about 1  hours or until the dough is almost doubled in size. Knead dough with hands again for 10 minutes or until smooth and elastic. Divide dough into two. Take one piece of dough and divide into 3 pieces, then roll into 45cm strands. Plait strands and place on a baking tray. Shape strands into a loaf and press ends to seal. Repeat with remaining piece of dough.

Cover dough with a clean tea towel. Allow to stand in a warm place for 15 minutes or until the dough is almost doubled in size.

Press red-dyed eggs firmly into dough at regular intervals. Brush dough with beaten egg. Sprinkle with flaked almonds.

Preheat oven to 150°C/130°C fan-forced. Bake for 40 minutes or until browned. Allow to cool completely. Serve sliced with butter.