The three braids of this traditional Greek Easter bread symbolise the holy trinity.
500g strong bread flour
1 x 7g sachet fast-action yeast
60g butter, softened
75g caster sugar
A pinch of ground cinnamon
Zest of 1 orange
150g whole milk
150g warm water
1 egg, beaten
Flaked almonds, to garnish
1) Put the flour, yeast, salt, butter, sugar, cinnamon and orange zest into a large bowl. Mix together the milk and water in a jug – make sure the resultant liquid is lukewarm. Pour half of the water and milk mixture into the flour bowl. Mix together, then keep adding the liquid, mixing until you have a soft dough. Transfer the dough to a floured surface. Knead for 5-10 minutes, until soft and pliable, then set aside to prove in a warm place, until doubled in size – around an hour, depending on the temperature.
2) Divide the dough into 3 pieces and roll out each into a long strand. Pinch together the strands at one end, then braid them, folding the left strand over the centre strand, then folding the right one over the centre, then the left again, and continuing in this way until you have a completed plait. Set aside to prove for an hour, or until doubled in size.
3) Preheat the oven to 200C/gas 6. Brush the bread with the egg, sprinkle over the flaked almonds, then transfer to the oven for 20-25 minutes, until golden. Transfer to a rack to cool.