THE BEST Greek Tsoureki – Easter Bread Recipe Ever | Christine Cushing
My Greek Easter Bread-Tsoureki has been a lifelong journey in the making and why I think keeping our cultural traditions is so important. I share with you all the secrets of how you can make these fragrant, delicate sweet loaves in your kitchen. We discuss the 2 spices – Mahlepi and Masticha that give Tsoureki it’s special aroma and flavour. For everyone all around the world celebrating Orthodox Easter this bread is a annual tradition. FULL RECIPE BELOW.
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RECIPE: GREEK EASTER BREAD – TSOUREKI
4 cups all-purpose flour ( 1000ml)+ upto 1 cup for kneading
1 ½ tsp. instant yeast (7.5 ml) or 1 ½ pkgs active dry yeast
¾ cup warm milk (180 ml)
1/2 cup warm water (125 ml)
3 eggs
1/3 cup melted butter (80 ml)
3/4 cup sugar(180 ml)
1 tsp. ground anise(5 ml)
1 tsp mahlepi (5 ml)
1/2 tsp. ground masticha (available at Greek food shops)(2.5 ml)
grated zest of 1 lemon
grated zest of 1 orange
1 tsp salt (5 ml)
1 beaten egg for brushing bread
Combine 4 cups flour in a bowl of stand mixer fitted with hook. Stir in yeast.
In another medium bowl whisk water, milk, eggs, sugar, spices, grated lemon and orange zest and melted butter . Add egg mixture to flour on low speed. Mix on low until dough is sticky and begins to slide up the hook, about 5 minutes. Add the salt last. Adding flour as needed.
Turn mixture on to well floured surface and knead using flour as required. Dough may not require full amount of flour. Dough should be smooth and elastic but slightly sticky to the touch. Process should take about 10 minutes. Let rest in a buttered bowl covered with plastic for 2 hours or until doubled in bulk.
Gently turn onto un-floured surface. Pull gently into a rectangle and cut into separate 3 equal portions and cut each of those into 3 strands. Gently hold onto ends of strands and tap gently to stretch. Braid three strands into one braid.
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Transfer braid to baking sheet lined with parchment paper. Place a hard boiled red tinted Easter egg where seam is. Cover and let wreath rise in a warm place for about 50- 60 minutes or until finger imprint does not spring back.
Brush with beaten egg and bake on middle rack of preheated oven at 325 D on convection, for 33-33 minutes or until brown and hollow sounding when tapped on bottom. Cool completely.
Makes 3 braids
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