Fluffy tsourekia

Beat the eggs with the icing sugar for 3 minutes in a large bowl.  

Melt the yeast in the warm milk and add to the bowl. 

Add the melted butter. 

Add the flavors (mahlab, zest, mastic). 

Finally add the flour little by little roughly working the dough by hand so that the flour is integrated. 

Make the dough into a ball and cover with a towel or blanket. 

Leave in the oven at 30 degrees for about 2 hours. 

Shape it into individual mini tsourekia shaped as croissants, snails or braids.

Spread them on a buttered baking tray, cover them once more and leave them in the warm oven (30 degrees) for an additional hour. 

Brush them with the thinned yolk and if you like, sprinkle with sesame seeds.

Bake them at 180 degrees for 50 minutes or until they are golden brown.