Tsoureki, Greek Easter bread
Dimitra's Dishes · ♥ 917 likes · 48.6K views · 10 min video
Timestamp
Ingredients
Method
Techniques
- ½ cup lukewarm milk
- 1 tbsp active dry yeast
- 1 tsp granulated sugar
- 2 tbsp all purpose flour
Make the starter: combine the lukewarm milk, active dry yeast, sugar and flour, whisk slightly and set aside until a foamy cloud forms on top.
- 720 g all-purpose flour
- 1 cup granulated sugar
- 1 tbsp ground makhlepi
- ½ tsp salt
- ¼ tsp mastic gum
In a large bowl combine the flour, sugar, ground mahlepi, salt, ground mastic gum and orange zest, and whisk.
- ¾ cup lukewarm milk
- 2 whole eggs
- 1 orange orange zest
- 2 tsp pure vanilla extract
Whisk the lukewarm milk, lukewarm eggs and vanilla extract together.
- 1 stick unsalted butter
Add the dry ingredients, the wet ingredients and the soft butter to the mixer.
Knead on low speed for 10 minutes with bread flour, or 15 minutes with all-purpose flour. Rest the mixer if it overheats.
- butter or olive oil
Transfer to a lightly greased bowl, cover with plastic wrap and leave to double in size, overnight if using the warm-pot method.
Turn out the risen dough and cut into two equal pieces, then cut each piece into three.
Transfer the braids to a parchment-lined baking tray, cover loosely and leave to rise until puffy, not doubled, 30 to 45 minutes.
- 1–2 whole egg yolks
- whole milk
Beat the egg yolks with an equal amount of whole milk and brush the loaves all over.
Bake on the centre rack for 30 minutes, then rest 30 minutes before serving.
Variation: press a dyed Easter egg into the loaf at the time of braiding.