Kitchen Stories: Greek Easter Aromatic Brioche-Tsoureki

Greek Easter! Feast of flavor by tradition to our homes and wonderful scents in nature. A magic, an amazing combination, an uplift of the soul. And certainly one of the most traditional dishes of Greek Easter is the unique brioche.
Fluffy and fragrant brioche proposal for this year's Easter. Infused with Chios mastic, mahlab, unique cardamom, orange zest, and stuffed with hazelnut praline and nuts! Who does not love a slice of brioche greased with nutella? Here enters the interior and diffuses into the kernels.
Happy Easter!

work: 30′

time: 3h:00′

medium:

Ingredients (1 brioche) 400g (14.1oz) + 1 tbsp hard flour, sifted 100g (3.5oz) sugar 10g (0.35oz), (1½ sachet) dried yeast 2 eggs 1 tsp Chios mastic tears, in powder 6 crushed cardamon seeds, the interior 50g (1.8oz) butter, melted 1½ tsp mahlab seeds 100g (3.5oz) milk, lukewarm	Boil the milk with the mahlab for 1'-2' and leave aside to become lukewarm and get the flavor of the mahlab. In the mixer put all the ingredients except the butter and milk and knead with the hook of the mixer.	At medium speed, beat the ingredients and add the melted butter portions alternately with milk, which strained juices and remove mahlab. Maybe they do not need to add all the milk. We want a firm dough slightly sticky.
Beat the brioche dough for 15 minutes. When it has been joined in a ball, stop the operation of the mixer and let the dough into the bowl. Above sift one tablespoon flour, cover it over with a plastic bag and woolen cloth and leave in warm to rise for 2-2½ hours.	After two hours the dough has risen, has tripled in volume and has reached as the the bucket lip.	Spread your desktop with enough butter and pour onto the dough scraping the sides of the bucket with a plastic spatula.
Filling 250g (8.8oz) nutella 50g (1.8oz) almonds, roasted 1 orange, zest 1 egg spreads F 40g (1.4oz) melted butter, for the hands 30g (1.1oz) almond flakes 1 red egg	Shape, without kneading, the dough gently, with buttered hands, and open with our fingers, in a rectangular shape with dimensions ~40×30 cm (1ft 3.7 in × 11.8 in). Spread the nutella, not the edges, sprinkle with crushed almonds and orange zest.	Always with buttered hands begin to wrap the sheet roll, enclosing the filling well, till it is wrapped around.
Leave the roll with the joint facing down, in a pan Ø28 cm (Ø11 in), lined with greaseproof paper, wrapped like a snail.	Beat the egg with 3 tablespoons milk and brush the brioche, sprinkle with almond flakes. Put it all together in a plastic bag and leave to rise again for 20'-30'.	Place it in the bottom rack, turn on the oven to 180°C (356°F, Gas 4.2) and bake without preheating for 30'-35' from the moment you light the oven. Shortly before the end of cooking add the red egg in the center of the brioche.