1 cup milk
1/2 cup sweet butter
1 pkg active dry yeast
1/2 cup granulated sugar
1 tsp. salt
2 eggs, beaten
5 tbsp. orange juice, divided
1 tbsp. grated orange rind
5 1/2 cups sifted flour
butter, melted
1/4 cup slivered almonds
2 tbsp. granulated sugar

In a small saucepan, heat milk and melt the butter over medium heat until tiny bubbles begin to form around the edges of the pan. Stir until the butter melts, then pour into a mixing bowl.

When lukewarm (110-115°F), sprinkle in the yeast, and gradually stir in the 1/2 cup sugar until it dissolves. Next add the eggs, 3 tablespoons of orange juice, and the orange rind, stirring continuously. Gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but not stiff. Stir in the salt.

Cover your fingers with vegetable or olive oil (to prevent sticking) and knead the dough for 15 minutes, until smooth and elastic.

Form a ball with the dough and transfer it to a large buttered bowl. Brush the dough with melted butter, cover, and place in a warm area to rise until doubled in size (approximately 2 - 3 hours or more).

Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2".

Braid the three ropes together; pinch to seal the ends. Repeat with the other half of the dough to make a second tsoureki.

Place dough on a baking sheet, cover, and let rise until doubled in size (approximately 90 minutes, or however long it takes: this is a butter rich dough, and depending upon the yeast used and environmental conditions, the dough can take quite some time to rise, so be patient!)

Meanwhile, prepare the glaze by mixing the remaining 2 tablespoons orange juice, 2 tablespoons granulated sugar, and the slivered almonds in a small bowl.

Bake at 375°F for about 20 minutes.

Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut.