Best 2 Greek Christmas Bread Recipes

GREEK CHRISTMAS BREAD

Steps:

• Make Quick Yeast Dough.
• Remove stems and cut figs into quarters. Place anise seeds in food processor fitted with steel blade; process 1 minute. Add figs, walnuts, sugar, orange zest, and an ise extract; process with on/off pulses until evenly chopped. Add raisins and process just until combined.
• Roll out dough on lightly floured surface into 18x4-inch rectangle. Turn dough so that one long edge faces you. Spread filling over dough, leaving 1/2-inch border on each edge. Brush edges with water. Starting at one long edge, roll up at a slight angle so that one end is tapered and the opposite end is wide. (Loaf will be slightly horn-shaped.) Place loaf seam side down on unreased baking sheet. Twist dough, then starting at wide end as the base, roll dough upward into snail-shaped coil. Tuck tapered end into coil.
• Cover loaf with lightly oiled plastic wrap and let rise in warm place until doubled, 25 minutes.
• Heat oven to 400 degrees.
• Brush loaf lightly with water. Bake 5 minutes. Reduce heat to 350 degrees and bake loaf 20 minutes longer. Transfer bread to wire rack and let cool slightly.
• Brush honey over warm bread. Cut into 10 equal slices.

GREEK CHRISTMAS BREAD

Steps:

• PREPARATION NOTES: Melt the butter, chop the dried figs, chop the apricots and chop the almonds.
• Place yeast, 1 tsp sugar, 2 tbsp flour, salt and warm water into a small bowl. Stir to dissolve the yeast and sugar. Cover with plastic wrap and leave in a warm place for about 15 - 20 minutes or until frothy.
• In a large mixing bowl, beat together 4 eggs, the remaining sugar and the milk. Stir in the frothy yeast mixture, 6 1/2 cuts of the remaining flour and the vanilla extract. Stir in the melted butter then the remaining ingredients.
• Mix to form a stiff dough, then turn onto a lightly floured surface and knead for about 10 minutes (add remaining flour if needed). The dough should smooth and soft.
• Return the dough to the cleaned mixing bowl and cover with plastic wrap. Leave in a warm place to rise for about 2 hours or until doubled in size. Turn out onto a lightly floured surface and knead the dough back to its original size. Return to the bowl again, cover and leave in a warm place for another 30 minutes.
• Divide the dough into 6 equal portions. Roll each portion into about a 12 inch rope and braid three of them together, molding the ends together to seal. Repeat with the other three ropes and make another braid. Place each braid o a lightly oiled cookie sheet, cover loosely with plastic wrap and leave in a warm place for a final 40 minutes until the braid has risen.
• Preheat the oven to 350°F
• Beat the remaining egg in a small bowl and glaze the tops of both braids. Bake the bread for about 30 minutes, or until golden and hollow-sounding when tapped underneath. Transfer to a wire rack to cool before serving.