Instructions: In small bowl, stir together yeast, water, 1 tablespoon sugar, 1/4 teaspoon salt and 2 tablespoons flour. Set mixture aside until bubbly, about 10 minutes.

In large mixing bowl beat 3 eggs. Mix In remaining sugar, remaining salt, cooled scalded milk and cooled melted butter. Stir in yeast mixture and vanilla. Mix in enough of remaining flour to form stiff elastic dough.

On lightly floured surface knead dough 5 minutes. Place dough In deep bowl, cover with damp towel and let rise until doubled, about 1 1/2 hours. Punch down dough. Cover with damp towel and let rise until doubled, about 45 minutes. On lightly floured surface separate dough into three equal parts.

Roll each third into rope measuring 16 inches long. Braid ropes, then form braid into wreath. Pinch ends together tightly underneath wreath. Place wreath on parchment lined baking sheet (or grease baking sheet) and let rise until almost doubled, about 30 minutes.

Preheat oven to 350 degrees. Brush wreath with beaten egg, then sprinkle with sesame seeds. Bake at 350 degrees until golden, 30 to 40 minutes.

Makes 1(12-inch) tsoureki.

NOTES : I dont bake Easter eggs into my tsoureki because I dont care for the red dye that bleeds into the bread. So that the wreath doesnt bake shut, grease a small metal or oven-proof glass bowl, pit it in the center of the baking sheet and place the wreath around the bowl.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.