Tsoureki

1.In a jug, combine milk and yeast. Add a few teaspoonfuls of flour to make a paste. Cover and set aside in a warm place to rise. Lightly grease 2 oven trays.

2.In a bowl, combine 1 1/2 cups flour, sugar and salt. Add yeast mixture, butter, egg, water, aniseed and zest until well combined.

3.Turn onto a lightly floured surface and knead well for about 10 minutes, adding remaining flour until mixture becomes a pliable dough. Cover and allow to rise in a warm place until doubled in bulk (about 1 1/2 hours).

4.Punch dough down and divide into 6 pieces. Roll each piece into three 20cm ropes. Braid 3 ropes into a plait and press ends together to form a circle. Repeat with remaining ropes.

5.Place loaves on trays. Cover with a clean cloth, and allow to rise in a warm place until doubled in bulk. Preheat oven to moderate, 180°C (160°C fan forced).

6.Brush each ring with beaten egg. Bake for 20-25 minutes, until golden brown and hollow when tapped on the underside. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely. Serve topped with a chocolate egg and decorated with ribbon.