| How To Cook: |
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1. Combine yeast, ˝ teaspoon sugar, 1˝ cups warm water, and 2 cups of flour in a medium-sized bowl. Cover and let rest in a warm place until mixture bubbles and foams, about 10 minutes.
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2. Punch down and combine in a large mixing bowl with salt, masticha or vanilla extract, remaining sugar, cinnamon, and 1 cup warm water. Gradually add only enough of remaining 4 to 4˝ cups flour to make soft dough.
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3. Knead for 10 to 15 minutes, until smooth and elastic. Place in a floured bowl, cover, and let rise in a warm place until double in bulk.
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4. Preheat oven to 350°F.
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5. Punch down dough and break off 12 pieces about the size of a small orange. Roll each piece into a 6-inch-long rope and seal ends to form circles.
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6. Break off pieces of remaining dough to form 6 pencil-thin strips for each dough ring. Create a lattice effect by crisscrossing strips over dough rings.
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7. If any dough remains, continue adding and crisscrossing strips to make a tighter lattice. Place on a buttered baking sheet, brush with egg and sprinkle with sesame seeds.
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8. Cover and let rise for 30 minutes. Bake for 25 minutes or until golden. Cool on racks.
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