In a kitchen aid stand mixer bowl, add flour, salt, sugar, yeast, mastic( which ground into powder with ½ teaspoon sugar) and Mahelpi .

In microwave safe bowl heat butter and milk until butter melts, about 30 seconds. Set aside and when it is luke warm add to flour mixture.

In another bowl slightly beats eggs and add egg to flour mixture keeping just 1 tablespoon of egg aside for egg wash.

Mix everything until you get soft but supple dough about 7 minutes in medium high speed.

Transfer the dough into lightly greased bowl and set aside for doubling for about 2 hours.

After one hour of proofing fold and stretch the dough set aside for another hour . Make sure to do this step it is really important.

Once the dough is doubled in volume, transfer to lightly floured surface and divide into 3 equal pieces about (184g)

Each piece of dough is rolling it into 17 inch ropes. You get 3 ropes.

Join the ropes at one end and do 3 strand braids like this.

When you reach the both tips first join them together and tuck it inside so that you can get perfect sides on both ends.

Sett aside for double for about 30 minutes or until dough springs back when you poke it in a baking sheet lined with parchment paper lightly greased with oil.

When the braid is proofing preheat oven to 350F/ 177C

When you are ready to bake, make an egg wash with 1 tablespoon water and reserved egg earlier.

Brush egg wash generously to the braid. And sprinkle sesame seeds and almond halves throughout the braid.

Bake it in preheated oven for about 20 minutes, open the oven and place the red dyed eggs in the center and rotate the pan and bake for another 10 minutes or until it gets golden brown in color or register 185 F inside.

Enjoy as much you want.