Pour the milk in a casserole to boil.
Put all the ingredients in the mixer’s bowl.
Add the milk and with the hook beat the ingredients for 2 minutes on slow speed and then for 10-12 minutes on fast speed so that an elastic dough is formed and pulled back from the sides of the mixer.
Once the dough is done, leave it for 5 minutes in the mixer’s bowl to rest and then beat it on medium speed for 30 seconds to let the air out.
Then take the dough out of the mixer in a pan greased with a little oil so that the dough does not stick on the pan. Leave the dough for 15 minutes covered with a film or lightly wet towel so that it does not dry out.
Cut the dough into pieces of 250g and make them into small strips. Cover the strips with a plastic bag and leave them to rest for another 10 to 15 minutes. To understand when they are ready, they have to be opened by hand to make big strips and shape them into a beautiful braid.
Give shape to tsourekia by making braids of your choice. Put them in a pan with baking paper and leave them in a warm environment to activate the yeast and double. It is good to spray them once with water as soon as they are shaped to give them moisture for a better result.
Brush very carefully with the egg which we have diluted with a little water or milk, sprinkle with the almond slivers and bake in a preheated oven at 170°C for about 30 to 35 minutes, until the tsourekia turn brown.