Method 

1. Grease a 10 cm x 24 cm loaf tin with spray oil.  

2. Combine the yeast, milk and half the sugar in a jug, stir and set aside for 10 minutes or until foamy.  
   

3. In a bowl of a stand mixer, using the dough hook attachment, combine yeast mixture, remaining sugar, honey, yolks, 1 egg, butter and mix on low speed to combine.
   

4. Add the flour, mahlepi and 1 teaspoon salt flakes. Knead on low speed for 10 minutes or until the dough is smooth and elastic and doesn’t stick to the bowl (the dough will be a little sticky). Gently fold in the tahini and chocolate. 

5. Place the broccolini florets and cook in the water for approx. 3 mins stirring occasionally until the water has evaporated. 

6. Add the garlic ginger and sweet chilli mixture and stir fry the broccolini for approx. 3mins until sticky and caramelised.  

7. In a bowl of a stand mixer, using the dough hook attachment, combine yeast mixture, remaining sugar, honey, yolks, 1 egg, butter and mix on low speed to combine.

8.  Add the flour, mahlepi, and 1 teaspoon salt flakes. Knead on low speed for 10 minutes or until the dough is smooth and elastic and doesn’t stick to the bowl (the dough will be a little sticky). Gently fold in the tahini and chocolate.

9. Cover the bowl with a clean tea towel and set aside in a warm place for 1 hour to prove or until the dough has doubled in size.

10. Knock back the dough, turn out onto a floured surface and knead for 5 minutes. Divide the dough into 3 equal parts and roll into smooth balls. Start by stretching each dough ball into a 40 cm rope. Braid the 3 ropes of dough together and pinch

11. the ends to seal. Carefully place the tsoureki in the prepared tin and place in a warm spot to rest for 1 hour or until risen. 

12. Preheat the oven to 160°C. Brush tsoureki with remaining egg. Bake for 30 - 35 minutes or until golden brown.  

13. In a non-stick fry pan over medium heat, add the extra butter and fry the tsoureki slices for 1-2 minutes until lightly golden and toasted.