Tsoureki

Prepare Sweet Bread Dough as directed, but in Step 2, beat in almond extract with eggs, and beat in mahleb spice with flour. Continue as directed. Place a wire rack on top of a sheet tray lined with paper towels. In a medium bowl, whisk together 3 cups (720 grams) boiling water and food coloring. Stir in vinegar. Gently lower 4 eggs (224 grams) in shell into water mixture until desired color is reached, about 2 minutes. Let dry completely on prepared rack, and refrigreate until ready to use. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, and spray with cooking spray. Lightly punch down dough. Cover and let stand for 5 minutes. On a lightly floured surface, turn out dough. Divide dough into 3 equal pieces. Roll each piece into a rope about 20 inches long. Place strands vertically in front of you. Pinch 3 ends together at top. Braid ropes together until you’ve reached end of strands. Pinch ends together to seal. Transfer to prepared pan. Gently tuck dyed eggs between strands of dough. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes. In a small bowl, whisk together milk and remaining 1 egg (50 grams). Brush dough with egg wash, avoiding eggs. Sprinkle with cumin seeds. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 40 to 45 minutes, loosely covering with foil after 30 minutes to prevent excess browning, if necessary.

In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Let stand until mixture is foamy, about 10 minutes. With mixer at medium speed, beat in eggs, sugar, and salt into yeast mixture until combined. With mixer on low speed, add 4 cups (500 grams) flour, beating until combined. Add butter, 1 tablespoon (14 grams) at a time, beating until combined. Transfer dough to a large bowl, and stir in 4 cups (500 grams) flour with a spatula or wooden spoon until combined. (Because this is such a large amount of dough, you will need to incorporate remaining flour into dough in a larger bowl.) Transfer dough to a lightly floured surface, and knead until smooth and elastic, about 8 minutes, adding remaining ¾ cup (94 grams) flour as needed. (Dough should not be sticky.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.