Tsoureki

Make a light dough with the yeast, the lukewarm milk and  1/4 (250 gr) of the flour. Cover and let rise for about  20'.

Meanwhile, use anoter bowl to beat the sugar, eggs, salt, spices and the rest of the flour. 

Add the dough that has already risen and knead until you get an integrated dough.

Add the butter gradually and knead until you get a soft dough. Cover the bowl and let it rise until it doubles. 

Form the tsourekia in whatever shape you like and place on a buttered tray. Let them rest in a warm place so that they rise. 

Brush with a bit of beaten egg (if you like, sprinkle with blanched almonds) and bake at 150° for 35-40'.