For 3 pieces approximately 25×30 cm
- 100 g bread flour
- 50 g fresh yeast
- 1 tbsp sugar
- 150 g water
- 680 g bread flour
- 280 g sugar
- 150 g water
- 2 medium eggs
- 130 g melted butter
- 2 g mastic
- 1 tsp mahlab
- 1/2 cardamom
- 1/2 tsp salt
- Zest from 1 orange
- 1 vanilla
- 1 egg
- Make the leaven and in a bowl pour the water, fresh yeast, sugar and flour for a bun and mix very well so that there are no lumps in the mixture.
- Preheat the oven (open it to 100 c on the resistances for 1 minute, then close it, make sure the grill doesn’t burn) and put the leaven in to rise (about 15-20 minutes).
- While the yeast rises, continue with the herbs.
- Put the mastic (4 tears), the kakoule, the mace, the vanillin, the salt and half the amount of sugar into the food processor and beat very well.
- After they become powder, pour them into a bowl.
- Add the eggs, water, the zest of 1 unbleached orange and the rest of the sugar and mix very well.
- Add the leaven once it has been activated and continue to mix all the ingredients very well.
- Take the flour for a bun and add it gradually, kneading very well.
- As soon as we add the flour and we have a pliable dough, we start adding the melted butter (at room temperature) little by little, kneading so that the dough absorbs the butter each time.
- After pouring it all in, shape the dough into a large ball and let it rest by making the oven stuffing as in the sourdough until it doubles in size.
- Once doubled, measure and cut the dough into 9 balls of 185 g
- Cover them with a film so they don’t dry out and let them rest for 10 minutes.
- After 10 minutes, open the balls one by one in wicks and form into a braid with 3 wicks each time, each bun.
- Place all 3 buns tightly in a 25×30 cm Pyrex dish with parchment paper separating one next to the other.
- Cover them and let them rest until they double in size.
- After they have puffed up very well, brush them with an egg and sprinkle with sesame seeds.
- Bake in a preheated oven on the resistance for 40-50 minutes at 170 c. (I should add that the baking time may change depending on your oven)
- Once cooked, put them on a rack to cool.
Our Easter buns are ready to be enjoyed full of fiber and so fluffy and tasty they will be the best buns you have ever made.
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