Boil the aniseed in 3 cups of water for 5 minutes.
Place the flour in a large bowl and make a well in the centre.
Add the salt, sugar, mahlepi, butter, mastic, and the lukewarm aniseed water.
Knead until you have a smooth, elastic, and pliable dough.
Incorporate the pine nuts, adding a little extra water if needed.
Grease two baking tins. Set aside a small portion of dough for decoration and spread the remaining dough evenly into the tins.
Cover and leave the dough to rise.
Knead lightly again and reshape the dough in the tins.
Using the reserved dough, form thin ropes and arrange them in a cross over the loaves, placing a walnut in the centre.
Decorate with almonds, brush with a mixture of water and milk, sprinkle with sesame seeds, and bake in a preheated oven at 130°C for just over 1 hour.
Place the flour in a large bowl and make a well in the centre.
Add the salt, sugar, mahlepi, butter, mastic, and the lukewarm aniseed water.
Knead until you have a smooth, elastic, and pliable dough.
Incorporate the pine nuts, adding a little extra water if needed.
Grease two baking tins. Set aside a small portion of dough for decoration and spread the remaining dough evenly into the tins.
Cover and leave the dough to rise.
Knead lightly again and reshape the dough in the tins.
Using the reserved dough, form thin ropes and arrange them in a cross over the loaves, placing a walnut in the centre.
Decorate with almonds, brush with a mixture of water and milk, sprinkle with sesame seeds, and bake in a preheated oven at 130°C for just over 1 hour.
