Greek Easter bread
Dimitra's Dishes · ♥ 533 likes · 15.5K views · 8 min video
Timestamp
Ingredients
Method
Techniques
- mahlepi seeds
- mastic gum
Grind the mahlepi seeds in a coffee grinder to a medium grind, some larger pieces and some fine.
- sugar
Grind the mastic gum to a powder with a little sugar so it does not overheat and stick; set aside.
- 1¼ cup lukewarm milk
- 1 tsp sugar
- 1 tbsp active dry yeast
- 2 tbsp flour
For the starter, combine one and a quarter cups of lukewarm milk, a teaspoon of sugar, a tablespoon of active dry yeast and about two tablespoons of flour; set aside until it foams.
- 720 g bread flour
- 1 tbsp ground mahlepi
- 2 whole clementines
- ½ tsp salt
- ½ tsp ground mastic and sugar
Whisk together 720 grams of bread flour, a tablespoon of ground mahlepi, the zest, half a teaspoon of salt and half a teaspoon of the ground mastic and sugar.
To the active starter add a cup of granulated sugar, two room temperature eggs and two teaspoons of vanilla extract.
- 1 cup granulated sugar
- 2 whole large eggs
- 2 tsp pure vanilla extract
- 4 oz unsalted butter
Add the dry ingredients and four ounces of soft unsalted butter cut into pieces.
Transfer to a lightly greased bowl large enough to hold double, cover loosely with plastic wrap and rise in the warmest place in the house.
Cut the dough in half for two loaves, divide each portion into three, roll each into a rope and braid the three together.
For wreaths, cut in half, twist two ropes at a time together and join the ends to form a wreath.
- egg yolks
- milk
Whisk egg yolks with milk and brush the tsoureki with the egg wash.