Tsoureki

In honor of Greek Easter
here is :
Tsoureki
a traditional Greek Easter bread adorned with hardboiled eggs that have been dyed red

Ingredients for 1 loaf
450 g (4 1/2 cups) white flour
175 ml (3/4 cup) warm milk
20 g (2/3 oz.) yeast
140 ml (1/2 cup + 1 tbsp.) warm milk
1 tsp. allspice
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. caraway seed
50 g (3 tbsp.) butter
40 g (3 tbsp.) sugar
2 eggs
Decoration
1 tbsp. water
1 tbsp. liquid honey
1 egg yolk
Flaked almonds
Small sheets of silver or gold leaf (optional - available in pastry shops)
Red eggs
3 eggs
Red food colouring
1 tbsp. white vinegar
1 tsp. olive oil
1 tsp. water

Preparing the eggs
Hard cook the eggs by boiling them in water for 10 minutes;
remove from the boiling water and place on a rack to dry;
in a small bowl, mix the food colouring with the hot water and vinegar; dip each egg into the dye and place on the rack to dry;
oil a piece of paper towel and rub over each egg.

Making the bread
In a large bowl, combine the flour, allspice, cinnamon, caraway and salt;
in another bowl, dissolve the yeast in the 175 ml warm milk;
in another bowl, cream the butter together with the sugar; whisk in the eggs and the 140 ml milk;
slowly pour the yeast and butter mixtures into the centre of the flour, gradually blending the flour in until a dough is formed;
place the dough on a floured work surface and knead for about 10 minutes until the dough is smooth and elastic;
place into a lightly oiled bowl; cover with a cloth and let rise about 2 hours or until doubled in volume;
knead and divide into 3 balls; roll each one out into a rectangle approximately 38 x 50 cm (15 x 20"); braid the three pieces together; fold under at each end to create nicely rounded ends;
place the 3 coloured eggs onto the dough, pressing down a little; cover and let rise another hour;
mix the beaten egg yolk with the honey and water; brush over the bread; sprinkle with the flaked almonds;
place in a preheated 190° C (375° F) oven for 40-45 minutes.

Tip
Turn the bread over and knock on the bottom - if it sounds hollow, the bread is done; otherwise return it to the oven for a few minutes more.