Greek Easter bread

1. Polish yeast: 32g high gluten powder, 34g water, 0.1g dry yeast

2. Mix all the yeast ingredients together,

3. Stir until a uniform paste is formed, cover with cling film, and ferment in a warm place.

4. Until the batter bubbles and swells.

5. Main dough: 150g high gluten powder, 1.6g dry yeast, 2.3g salt, 1g cinnamon powder, 0.3g nutmeg powder, 0.3g avocado powder, 0.3g clove powder, 1.5g lemon peel, 31g eggs, 25g honey, 18g olive oil, 50g milk, 60ml raisins, 20ml cranberries, 40ml lightly baked almond slices, and 3 red skin boiled eggs

6. Pour flour, salt, yeast, cinnamon powder, nutmeg powder, avocado powder, and clove powder into a bowl and mix well.

7. Pour into the bread bucket, add yeast, lemon peel, egg mixture, honey, olive oil, and milk.

8. Put the bread maker in and start the dough mixing program.

9. Stir until the film can be pulled out,

10. Take out and add nuts and dried fruits, knead well.

11. Roll it round, place it in a large bowl, cover it with cling film, and let it ferment in a warm place.

12. The dough has grown to twice its size,

13. Take it out, divide it into three equal parts, roll it round, and let it relax for 15 minutes.

14. Organize into thin strips.

15. One end overlapping,

16. Braid into braids.

17. Fold the two ends of the braid together, pinch them tightly, and form a circular shape.

18. Stuff the red egg into the gap of the braid,

19. Place in a baking tray and ferment until the dough is twice as long.

20. Place in the oven, middle layer, and heat up and down at 177 degrees Celsius. Bake for about 20-25 minutes,

21. The dough is golden brown and baked.