بريوش شوريك اليوناني بالليمون واللوز

Greek 30 Mins Prep · 60 Mins Cook

1. To prepare the starter, combine 180g flour, water and yeast in a large bowl. Allow it to stand in a warm place until doubled in size, approx. 1 hour.
2. Melt the butter and set aside to cool. Zest the lemon into a large bowl. Add 400g flour, sugar, milk powder, salt and spices.
3. Add 3 of the eggs and cooled melted butter to the yeast mixture, then add it to the flour mixture to form a soft, slightly sticky dough. Knead for 8-10 minutes or until smooth and elastic.
4. Place the dough in a lightly greased bowl. Cover with cling film and allow it to rise in a warm place for 30 minutes. Refrigerate for approx. 8 to 12 hours, or overnight.
5. Knead the dough gently to knock out the air. Divide the dough into three pieces and roll each into 40cm strips. Pinch the ends of the strips together at one end. Braid the three strips of dough to form a loaf. Tuck the ends underneath the loaf. Place the braided dough on a baking tray lined with baking paper. Cover the bread with lightly greased cling film and set aside to rise at room temperature for 2-2½ hours.
6. Preheat the oven to 180°C, gas mark 4.
7. Lightly beat the remaining egg. Brush it over the braided dough. Sprinkle over the flaked almonds.
8. Bake the bread for 50-60 minutes, or until the internal temperature of the loaf reaches 87°C. To prevent the loaf from over-browning, place a sheet of aluminium foil over the bread (make sure it’s not touching the bread) for the final 30 minutes of baking. Remove the bread from the oven and turn it out of the pan onto a rack.
9. Allow the bread to cool completely before serving.

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