Now that the yeast has activated, add it to the bowl.

Mix everything together very well.

Place the dough on your bench top and knead it for at least 10 minutes. Note: Have ½ cup high protein bread flour on stanby and add as much as necessary whilst kneading. The dough should be sticky and soft but not stick to the bench or your hands. (you may not even need to use it)

Put the dough in clean bowl with a little bit of olive oil. Cover with cling wrap, place it in a warm location and allow it to double in size. (This can take a few hours depending on the temperature)

Once ready, place your dough ball back onto your bench top and deflate it by giving it a light massage.

Divide your dough into 18 even size balls (roughly 170 grams). Covering them up to avoid drying out and allow them to rise for at least 10 minutes.

Roll each dough ball out into roughly 40cm long sausage shapes. (only work with 3 at a time and leave the rest covered)

Once you have 3 ready, its now time to braid them and form your first tsoureki.

In a baking dish (mine are 32 cm x 24 cm) place parchment paper down on the bottom, and then place your tsoureki inside.

I put 3 tsoureki in each dish and insert a small wall of parchment paper between each one.

Ensure you are always keeping the dough/ tsoureki covered.

Once you have formed your tsourekia, place them again in a warm location and allow to rise. (Don't let them double in size, allow them to puff up by around 50%)

By putting 3 in this dish side by side, they rise and form perfectly in shape. They even come out looking better when cooked.

Once combined brush the top and sides of each tsoureki. Evenly coat each braid to ensure an even colouring.

Garnish with sesame seeds or sliced almonds.

Place your tsourekia in a pre heated oven at 170 degrees Celsius

Cook for 30 - 40 minutes, and keep your eyes on them ensuring they don't get to dark. You want a nice golden brown colour. (each oven is slightly different)