Fluffy Delicious Easter Buns!

1. In a bowl, add the OLYMPOS Life Milk, the fresh yeast, the sugar, the bread flour and mix very well.
2. Place the sourdough in the oven at 35 degrees until it rises.
3. In the food processor, add the mastic, cardamon, mahleb, vanillin, salt, half the amount of sugar and pulse very well until they become a powder.
4. In a bowl, add the herbs, eggs, OLYMPOS Life Milk, orange zest, and the remaining sugar and mix well.
5. Add the sourdough and gradually add the bread flour until we have a soft dough.
6. In a saucepan, melt the OLYMPOS Cow’s Butter and add it slowly to the dough, kneading very well.
7. Cover with cling film, place in the oven at 35 degrees and let it rest until it doubles in size.
8. Divide the dough into 9 balls of 185 g each. Cover them with cling film and let them rest for 10 minutes.
9. We shape each ball into a wick and make braids with three wicks at a time.
10. Place the three loaves tightly in a 25×30 cm Pyrex dish. Cover them and let them rest until they double in size.
11. Brush with beaten egg, sprinkle with flaked almonds and bake in a preheated oven at 170°C for 40-50 minutes.
12. Once baked, let them cool on a rack.

Good luck!