Warm the butter, sugar, milk mahlab and mastic in a pot. The temperature shouldn't get higher than 50 degrees.

Remove from heat and add the eggs.

Put everything in the mixer bowl and beat them for a while to melt the sugar.

Use another pot to dissolve the yeast in lukewarm water

And add it to the mixer bowl.

Finally, add the flour and knead thoroughly so that the dough doesn't stick on our hands.

Place the dough in a large bowl, cover it with a tablecloth at a warm place and leave it to rise for 3 hours.

Continue by kneading lightly and form it into the shape that you like for tsourekia,

Which you place on the baking tray already lined with baking paper and leave them once more in a warm environment for an hour.

Preheat the oven at 180 degrees.

Mix the egg with a bit of water and lightly brush the surface of each tsoureki.

Sprinkle with the slivered almonds

And bake until they are golden brown and can be easily removed from the baking paper.

If you notice that they brown too much, cover them with aluminum foil.