After 2 hours, knead the dough lightly in the bowl to firm it up. Let
it rise again for another 1 hour.
After another 1 hour, remove it from the bowl, and divide it into
portions for the individual loaves/buns. There should be about 900 g
of dough.
Cut it into two pieces to make larger loaves, or 5 pieces to make
smaller buns.
Cut each piece into 3 parts, roll them into them into ropes of equal
thickness and length, and then braid them.
Typically there is no need to use anything extra to help roll out the
dough; it shouldn't stick very much to a clean counter.
If the dough is cold from rising in the fridge, it will be sticky and
more difficult to work with; rub butter on the counter and your
hands, but don't use extra flour.
Place the braids on a baking sheet lined with non-stick paper, and
leave it in a warm place for another 1 hour to rise again, but
without covering them this time.
Preheat the oven to 170 C (340 F) with or without convection.
Optionally, place a pan of water at the bottom of the oven while
the tsoureki bake, as the steam can help them bake.
To make the egg wash, place the egg with the orange juice, sugar, and
salt, and mix well.
When the buns have risen, brush them very carefully and gently with
the egg wash.
Just before putting the buns in the oven, brush them again, tuck an
egg in them, and sprinkle shaved almonds on top.
Bake the small buns for about 20 minutes and the larger ones for
30 minutes.
