Many cultures have the tradition of making tender, sweet bread for Easter and it comes in many versions. French brioche, Greek tsoureki, Hungarian braided brioche or fonott kalács…just to name a few. This time I baked in Greek style with mastic, cardamon, a touch of orange and sprinkled with some pisctachio.
I have strange love affairs with special ingredients. One of my special love is mastic or mastiha. My sister just asked me how is the taste but I don’t know anything to compare with or words to describe. Maybe pine and cedar. This translucent, crystalline raisin is coming from the Evergreen Pistache tree from Chios Island. Hence the name the Tears of Chios. It’s not only used in gastronomy but in perfumes and cosmetics, medicine and dental care. There are many clinical studies about it’s healing properties but since the ancient times it is known remedy for gum, skin and stomach problems.
Mastic can be a love or hate relationship but I would definitely recommend to give it a try because it’s truly unique.
Yeast dough starter: Brioche: Glaze and topping: As mastic is a raisin its the easiest to make it into powder if you add with a teaspoon sugar into a mortar.
Yeast dough starter:
Glaze and topping:
As mastic is a raisin its the easiest to make it into powder if you add with a teaspoon sugar into a mortar.