Tsoureki

• In a small saucepan bring the milk to a boil.
  
• Pour it into a large mixing bowl and add the sugar, butter, mahlepi, and salt.
  
• Let cool to lukewarm.
  
• Dissolve yeast in warm water and add to lukewarm milk.
  
• Beat 4 eggs and add to the milk mixture.
  
• Gradually stir in flour with a wooden spoon until the batter becomes too thick to stir.
  
• Coat your hands with flour and work in the rest of the flour by hands until a soft, elastic dough forms.
  
• Cover with waxed paper and a thick towel and let stand in a warm place free of drafts for 2 to 3 hours or until the dough doubles in bulk.
  
• Punch down dough and knead again.
  
• Divide the dough into 12 balls about the size of oranges.
  
• Roll each ball on a board into a rope 1.5"x 2" thick and 15"-20" long.
  
• Braid three ropes together to make a "twist." Pinch ends and tuck under.
  
• Place on greased baking sheets and let rise until twists are doubled in bulk.
  
• Preheat oven to 350 degrees.
  
• Brush the twists with the remaining egg (well-beaten) and bake until tops are a deep chestnut color, about 30 minutes.
  
• Check after 15 minutes, and if the color is darkening too quickly, reduce heat to 275 degrees and continue to bake for 1/2 hour.
  
• Cool on baking sheets for 10 minutes and then invert on racks to finish cooling.
  
• Store in covered containers or wrap and keep in the freezer.