If you make tsoureki, which spices and other ingredients do you use?
I'm making a version with mastic, mahlepi and cinnamon this year, but have also seen versions calling for anise, allspice, lemon zest, orange zest and/or orange juice. Do you top your tsoureki with almonds or sesame seeds?
Do you cover your bread with a towel or plastic wrap as you let it rise? I've usually used a cloth towel, but I'm trying plastic wrap this year. Not sure if it will make much of a difference, if any.
What I'm making is slightly different, but here's Diane Kochilas' version, via Martha Stewart: