|Lukewarm water||1 Cup (16 tbs)|
|Eggs||10 , well beaten|
|Eggs||2 , beaten|
|Yeast||1⁄2 Ounce (2 Cakes / Packages)|
|Lukewarm milk||2 Cup (32 tbs)|
|Sweet butter||2 Cup (32 tbs), melted|
|Sugar||4 Cup (64 tbs)|
|Powdered mahlepi||3 Teaspoon|
|Sesame seeds||1 Teaspoon|
Sift flour into a large bowl and combine with sugar, salt, and mahlepi.
Make a well in the center and into the well pour the 10 beaten eggs, butter, milk, and the yeast softened in the lukewarm water.
Blend liquids gradually into flour mixture, first with a spoon, then with the hands.
Turn dough out on a lightly floured board and knead for 15 to 20 minutes or until smooth.
Cover dough and let stand for 4 to 5 hours or overnight.
Punch down and form dough into twists with floured hands.
To do this, take three long ropes of the dough, press ends together, braid, and fasten opposite ends.
Brush with beaten egg and sprinkle with sesame seeds.
Place on greased baking sheets and bake in a 350 degree oven 40 minutes for large twists, 30 minutes for small.