Greek Tsoureki bread

NZ Herald 26/4/2011

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Paul Jobin

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1 quill	Cinnamon, crushed
1 tsp	Aniseed
1	Orange, peeled
¾ cup	Water
2 tbsp	Yeast
1 cup	Milk
½ cup	Butter
1¼ cups	Caster sugar
½ tsp	Salt
3	Eggs
7 cups	Flour
1	Orange, zested
1	Egg, beaten and whisked with 2 tbsp water and 1 tbsp poppy seeds

In a saucepan, bring the cinnamon, aniseed, orange and water to the boil and reduce by one third. Strain liquid into a bowl, allow to cool until tepid then whisk in yeast.
Cover with cling-film and prove for 15 minutes. In another saucepan, heat the milk, butter, sugar and salt until the butter melts and bubbles appear. Allow to cool.
In a large bowl, beat the eggs until fluffy, and add the milk and yeast mixtures. Slowly add one cup of flour and blend to a smooth batter.
Add the orange then add the rest of the flour until a very soft dough is formed. Knead on a floured surface for 10 minutes.
Place into a greased bowl, turn it over to coat, cover with cling-film and prove until doubled in size.
Knock dough back, knead, divide in half, cover one half with a damp tea towel.
Shape each half into three ropes and braid them to create wreaths. Brush with egg and sprinkle with sesame seeds.
Cover loosely with cling-film and prove for an hour then bake in a pre-heated 170 degC oven for 25 minutes.