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1
Mix yeast with water.
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2
Add 2 tablespoons flour, 1 teaspoon sugar and 1/8 teaspoon salt.
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3
Stir, then let stand in a warm place until mixture bubbles and foams, about 10 minutes.
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4
In a large bowl beat the 4 eggs.
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5
Add remaining 1 cup sugar, cooled milk, melted butter and remaining 1 teaspoon salt.
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6
Stir in yeast mixture.
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7
If using vanilla add to mixture.
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8
Otherwise, blend mahlepi to 3 1/2 cups flour.
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9
Add to egg mixture to make a stiff and elastic dough.
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10
Dough will be very sticky.
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11
Knead well on a floured board for about 5 minutes.
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12
Or use dough hook of an electric mixer.
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13
Place dough in a greased bowl; cover with plastic wrap and a damp towel.
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14
Let rise until almost double in bulk, about 3 hours.
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15
Punch down and turn over in bowl.
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16
Cover with plastic wrap and a damp towel and let rise again until almost double in bulk, about 1 1/2 hours.
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17
Preheat oven to 350 degrees.
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18
Generously flour work area before rolling out dough.
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19
Separate dough into 3 balls.
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20
Roll into 14-inch-long ropes and braid.
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21
Place on greased round bread pan or cookie sheet and shape into a wreath.
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22
Let rise about 45 minutes until double in bulk.
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23
Brush with beaten egg and sprinkle with sesame seeds.
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24
Arrange 4 red eggs around the wreath.
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25
Bake 30 to 40 minutes until golden.
