Tsoureki (Greek Easter Sweet Bread)
Description: Tsoureki is a traditional Greek Easter bread that marks the end of Lent with its rich, sweet flavor and beautiful braided appearance. It’s often adorned with a red-dyed, hard-boiled egg at one end, symbolizing the joy of the resurrection. This delightful bread, with its subtle hints of orange and anise, is not only a feast for the eyes but a treat for the taste buds. The bread is typically enjoyed for breakfast, paired wonderfully with a slice of graviera cheese and a refreshing glass of cold milk. Its preparation involves two rising periods, making it essential to plan your baking time accordingly. This recipe yields three generous loaves, perfect for sharing during the festive season.
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 20 minutes
Category: Yeast Breads
Servings: 3 loaves
Ingredients:
- 2 cups milk (warm)
- 2 tablespoons active dry yeast
- 8 to 9 cups bread flour
- 1 3/4 cups sugar
- 1 teaspoon salt
- Zest of 1 orange
- 1 teaspoon anise seed (or mahlepi for a more authentic flavor)
- 1 teaspoon masticha (optional, for a unique touch)
- 1 cup unsalted butter (melted)
- 5 large eggs
- 1/4 cup milk (for egg wash)
- Slivered almonds (for garnish, optional)
- Red-dyed hard-boiled eggs (optional, for decoration)
Instructions:
-
Activate the Yeast:
Begin by warming 2 cups of milk until it’s comfortably warm but not hot. Pour the warm milk into a large mixing bowl. Add 2 tablespoons of active dry yeast, 1 cup of the flour, and 1/4 cup of sugar. Stir gently to combine, then cover the bowl with a clean cloth. Allow the mixture to sit in a warm, draft-free spot for about 1 hour, or until it becomes frothy and bubbly. -
Prepare the Dough:
In a separate large bowl, combine 7 cups of bread flour, the remaining sugar, salt, and the ground anise seed or mahlepi. If using masticha, add it here as well. Create a well in the center of the dry ingredients. Into this well, pour the yeast mixture, melted butter, and eggs. Gradually mix the flour from the sides into the well, stirring until a dough starts to form. -
Knead the Dough:
Dust a clean work surface with a bit of the remaining flour. Turn the dough out onto the floured surface and knead it, adding more flour as necessary, until the dough is smooth and elastic, approximately 12 minutes. The dough should no longer stick to your hands. -
First Rise:
Place the kneaded dough in an oiled bowl, turning it once to coat it lightly with oil. Cover the bowl with a cloth and set it aside in a warm, draft-free area. Let the dough rise for about 2 hours, or until it has doubled in volume. Once risen, punch down the dough to release any trapped air. -
Shape the Loaves:
Divide the dough into 9 equal portions. Roll each portion into a strip about 10 to 12 inches long and 2 inches in diameter. Place three strips side by side, pinching them together at one end, and braid them tightly. Pinch the other end to seal the braid and hold the loaf together. If desired, you can press a red-dyed hard-boiled egg into the braid before sealing. -
Second Rise:
Arrange the braided loaves on parchment-lined baking sheets. Cover them lightly with a cloth and let them rise again for about 2 hours, or until they have doubled in size. During this time, preheat your oven to 340°F (170°C), positioning the oven rack in the center. -
Prepare for Baking:
Beat the remaining egg yolk with 1/4 cup milk to create an egg wash. Brush the mixture evenly over the surface of each loaf. Sprinkle with slivered almonds if desired. -
Bake the Loaves:
Place the baking sheets in the preheated oven and bake for about 35 to 40 minutes. The loaves should turn a golden brown and sound hollow when tapped on the bottom. Keep an eye on them, as they may brown quickly. If needed, cover with aluminum foil to prevent excessive browning. -
Cool and Enjoy:
Remove the loaves from the oven and let them cool on wire racks. Serve warm or at room temperature. Tsoureki is especially delightful when enjoyed with a slice of graviera cheese and a glass of ice-cold milk.
Notes:
- The traditional red dye for Easter eggs can be found in specialty stores or online. For an authentic Greek experience, try to find mahlepi and masticha, which add distinctive flavors to the bread.
- For the best results, ensure all your ingredients are at room temperature before beginning.
Embrace the rich traditions and flavors of Greece with this delightful Tsoureki recipe. Perfect for festive occasions or simply to enjoy with your morning coffee, this bread is a true celebration of taste and culture. 🌿🍞🥚
