Best 9 Tsoureki Traditional Greek Easter Bread Recipes

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Tsoureki, a traditional Greek Easter bread, holds a special place in Hellenic culture and cuisine. Known for its soft, fluffy texture, delicate sweetness, and distinctive braided shape, this iconic bread is a symbol of resurrection and renewal during the Easter season. Often adorned with red eggs, representing the blood of Christ, and sprinkled with sesame seeds, tsoureki is a cherished part of Greek Orthodox tradition, embodying the essence of Easter celebrations and family gatherings. Embark on a culinary journey to discover the best recipe for tsoureki, a testament to the enduring legacy of Greek culinary heritage.

Let's cook with our recipes!

TSOUREKI (TRADITIONAL GREEK EASTER BREAD)



Tsoureki (Traditional Greek Easter Bread) image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 9

3/4 ounce fresh yeast
1 1/2 pounds bread flour (about 4 1/2 cups), plus more for work surface
1/4 cup sugar
3 tablespoons honey
1 tablespoon finely grated orange zest
1 tablespoon coarse salt
1/4 cup vegetable oil, plus more for bowl, plastic wrap, and baking sheet
8 large egg yolks, plus 1 large whole egg, lightly beaten
5 Red Easter Eggs

Steps:

  • In the bowl of an electric mixer fitted with the dough hook, combine 1 cup room temperature water and yeast; let stand until dissolved. Add flour, sugar, honey, orange zest, salt, vegetable oil, and egg yolks. Mix on low speed until the dough is smooth and stiff with a slight sheen, 8 to 10 minutes.
  • Turn out the dough onto a lightly floured work surface, and knead to make sure any loose bits are incorporated. Fold in the following manner: Fold the bottom third of the dough up, the top third down, and the right and left sides over, tapping the dough after each fold to release excess flour, and pressing down to seal. Gently gather the dough and flip it over, seam side down. Place the dough in a lightly oiled bowl, cover with plastic wrap (plastic wrap should be touching the surface of the dough), and let rise in a warm place until doubled in bulk, about 1 hour. Brush an unrimmed baking sheet with vegetable oil or line with parchment paper. Set aside.
  • Return the dough to a lightly floured work surface, and divide into three equal pieces. Roll each piece into an 18-inch log, and place the logs parallel to one another; pinch the ends together at the top. Weave the three strands into a tight braid, tugging gently as you go. Press the ends together to seal. Place loaf on the prepared sheet. Loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.
  • Meanwhile, preheat the oven to 375 degrees. Remove plastic wrap. If baking bread without eggs, brush with egg wash and bake until loaf is deep golden, 40 to 50 minutes. Cover with foil if necessary. The bread should reach an internal temperature of 190 degrees on an instant-read thermometer and should produce a hollow sound when tapped on the bottom. Transfer the bread to a wire rack to cool completely before serving. If inserting red eggs, bake bread 10 minutes. Remove from oven and carefully push 5 eggs, larger side down, into the center of the loaf, spacing them evenly down the length. Brush with egg wash and immediately return to oven and proceed with baking directions.

GREEK EASTER BREAD (TSOUREKI)



Greek Easter Bread (Tsoureki) image

A soft and very aromatic sweet bread recipe that's always served during Easter in Greece.

Provided by [email protected]

Categories     Breakfast     Dessert     Snack

Time 5h20m

Number Of Ingredients 12

950 grams / 2 lb + 1.5 oz bread flour
200 ml fresh milk
120 ml water
200 grams / 7 oz butter (at room temperature)
250 grams / 8.8 oz sugar
4 medium-sized eggs
18 grams / 0.6 oz dry yeast
1 teaspoon vanilla extract
10 grams / 0.3 oz mahleb powder
1 small orange (zested)
1 egg 1tbsp water egg wash
flaked almonds

Steps:

  • In a small saucepan, add the milk, water, sugar, and half the amount of butter (100 grams).
  • Warm up the mixture over medium heat by whisking constantly. Remove from heat, once the butter and sugar have dissolved completely.
  • Add the yeast (make sure the mixture is under 60° C before doing so), the vanilla extract, the orange zest, and the mahleb powder. Whisk until fully combined.
  • Pour the mixture into the mixer's bowl, along with half the amount of flour.
  • Beat over medium speed for 2 minutes (with the mixer's dough hook attached on).
  • Add the eggs one at a time until fully incorporated.
  • Add the remaining flour slowly.
  • Once the dough is fully combined remove it from the mixer. It should all come out in one piece. Otherwise, add a bit more flour.
  • Add the dough to a large mixing bowl and cove the bowl r with a dampened kitchen towel.
  • Let the dough rest at room temperature for a few hours until it doubles in size. It takes about 2-3 hours at an average temperature of 20 to 25 ° C.
  • Take the dough and press it down with your hand to remove the air.
  • Melt the remaining 100 grams of butter and wait until it cools down a bit. Then start to pour the butter to the dough (small bits at a time) while kneading.
  • Continue kneading until all the butter is incorporated into the dough. It may look a lot but don't worry it will absorb it all. Just keep kneading. You will feel the dough become very soft and airy.
  • Preheat oven to 50 ° C for 10 minutes. Add a small pan with some water at the bottom of the oven.
  • Cover the dough with a tea towel. Turn off the oven and add the bowl with the dough in the oven. Let the dough rest for 30 minutes.
  • Once the dough has doubled in size once more remove from the oven.
  • Squeeze the dough to remove the air and cut it in half. Then cut each piece to either 2, 3 or 4 pieces. Depending on how many pieces you want your braid to be made of.
  • On a lightly floured surface, shape each piece into a long cord. Pinch the desired number of cords together at one end. Start making the braid. Once you're finished, pinch the other end together as well. Tuck it under the braid to secure it.
  • Transfer each Tsoureki on a large baking pan or your ovens tray covered with parchment paper.
  • In a small mixing bowl, whisk the egg with the one tablespoon of water. Brush the Tsoureki with the egg wash and add some flaked almonds on top.
  • Preheat oven to 50 ° C once more for 10 minutes. Turn off the oven. Add the Tsoureki and let it rest for 20 minutes.
  • Remove the Tsoureki from the oven. Preheat the oven to 150 ° C / 302°F. Bake the Tsoureki for approximately 40-45 minutes. Preferably one Tsoureki at a time and without removing the pan with the water from the bottom of the oven.

Nutrition Facts : Calories 2985 kcal, Carbohydrate 475 g, Protein 61 g, Fat 92 g, SaturatedFat 55 g, Cholesterol 230 mg, Sodium 72 mg, Fiber 11 g, Sugar 131 g, UnsaturatedFat 28 g, ServingSize 1 serving

TSOUREKI (GREEK EASTER BREAD)



Tsoureki (Greek Easter Bread) image

This is a favorite bread of Greeks and non-Greeks. It is great even for another day besides Pasca. It works great as French toast as well. Not a diet bread though!

Provided by breadlover

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h25m

Yield 16

Number Of Ingredients 15

2 ¼ cups milk
1 cup sugar
¼ cup sweet butter
1 teaspoon yeast
8 cups unbleached bread flour, or more as needed
4 eggs
1 egg white
1 cup chopped blanched almonds
1 pound chopped dried apricots
1 orange, zested and juiced
1 lemon, zested
1 tablespoon mahlepi
1 egg yolk
¼ cup milk
½ cup slivered almonds

Steps:

  • Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
  • Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
  • Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
  • Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 82.2 g, Cholesterol 70 mg, Fat 11.1 g, Fiber 4.8 g, Protein 12.9 g, SaturatedFat 3.3 g, Sodium 62.9 mg, Sugar 30.3 g

TSOUREKI RECIPE (TRADITIONAL GREEK EASTER BREAD)



Tsoureki recipe (Traditional Greek Easter bread) image

A traditional Greek Easter Bread (Tsoureki) recipe! Discover all the secrets behind making the fluffiest, tastiest traditional Tsoureki with this step by step, no fail recipe!

Provided by Eli K. Giannopoulos

Categories     Bread

Time 5h35m

Number Of Ingredients 14

24g dry yeast (0.85 oz.)
110g lukewarm water (3.9 oz.)
3g ground mastic (0.1 oz.) (buy online in Australia, UK, US/CA)
10g ground mahleb (0.35 oz.) (buy online UK, US/CA)
135g butter, from cow's milk, at room temperature (4.7 oz.)
230g sugar (8.1 oz.)
150g milk, at room temperature (5.3 oz.)
4 medium eggs, at room temperature (200g/ 7 oz. without their shells)
870g strong white (bread) flour (30.6 oz.)
zest of 1 orange
1 egg and 1 tbsp water
almond slivers
150g sugar (3.5 oz.)
150g water (3.5 oz.)

Steps:

  • To prepare this tsoureki recipe (Greek Easter Bread), add in a bowl the lukewarm water, a pinch of sugar and yeast and stir. Wrap well with plastic wrap and set aside for about 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for the Greek Easter bread to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
  • Use a pestle or a blender to ground the masticha and mahlepi, along with a pinch of sugar and set aside. These aromatic spices will give Greek Easter bread its distinctive taste and amazing smell. But be careful not to add any more mastic than this tsoureki recipe calls for, as it will leave a slightly bitter taste to your Greek Easter bread.
  • In a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has dissolved. The key is to melt the butter at very low heat, so that the temperature doesn't 'kill' the yeast. Remove the pan from the stove and check the temperature. The mixture should be lukewarm - the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.
  • Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk to combine.
  • In the mixer's bowl add the flour, the ground mastic and mahlepi, orange zest and the butter-egg-yeast mixture from step 4. Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 15 minutes, until the dough doesn't stick on the sides of the bowl. At this point the dough should be really soft, like seen in the picture and a little sticky. (Be careful not to add any more flour than this tsoureki recipe calls for, as the dough should be really soft and not firm).
  • Cover the dough with plastic wrap and place in a warm environment, until at least it doubles in size (about 3-4 hours). If the environment is cold, preheat the oven at 30C/85F, turn it off and place the bowl inside.
  • Gently deflate the tsoureki dough with your hands and cut in 6 equal portions (three for each Greek Easter bread). Take one piece of the dough (do not flour the working surface!) and roll it a little with your hands. Hold with your hands from the edges and shake to stretch the dough into a rope. This technique will help the Greek Easter bread (tsoureki) form the characteristic stringy texture, as seen in the picture.
  • Form the Greek Easter bread into a braid and transfer on a large baking tray layered with parchment paper. Repeat the same procedure with the second tsoureki. Let the Greek Easter bread rise for about 1 more hour at room temperature or in the oven, until it puffs up and almost doubles in size, like in the pictures.
  • In a small bowl add the egg and 1 tbsp water and whisk with a fork. Brush the top of each Greek Easter bread with the egg, being careful not to deflate it, garnish with almond slivers and bake in preheated oven at 150C / 310F fan for about 30-40 minutes, until nicely browned and fluffy. If its getting too brown too quickly cover with some parchment paper and continue baking.
  • Although the traditional tsoureki recipe doesn't call for syrup, garnishing Greek Easter bread with just a little syrup, always gives a little something! So it's up to you to decide! Prepare the syrup for the Greek Easter bread just right before you turn the tsoureki out of the oven. In a small pot add the sugar and water and bring to the boil. As soon as the sugar dissolves, remove the pot from the stove and ladle the hot syrup over the hot tsoureki.
  • Let the Greek Easter bread cool down and wrap well with plastic wrap, so that it doesn't become hard and dry. Store for up to a 5-6 days at room temperature or up to a couple of months in the freezer.

Nutrition Facts : ServingSize 1 slice, Calories 173kcal, Sugar 12g, Sodium 13.2mg, Fat 2.3g, SaturatedFat 0.9g, UnsaturatedFat 1.1g, TransFat 0g, Carbohydrate 33.3g, Fiber 0.9g, Protein 4.9g, Cholesterol 29.1mg

TSOUREKI (GREEK EASTER SWEET BREAD)



Tsoureki (Greek Easter Sweet Bread) image

This is a traditional Easter bread served in Greece to break the Lenten fast. It is traditionally braided, with a red-dyed*, hard-boiled egg inserted at one end, and then baked. Beautiful to look at - delicious to eat. Like many yeast breads, these loaves require two risings, so take that into consideration when timing to make them. I like to eat it most at breakfast, with a piece of graviera (a Greek cheese resembling Swiss) and a huge glass of ice-cold milk. A bite of tsoureki; a nibble of cheese; a swallow of cold milk - heaven!!!

Provided by evelynathens

Categories     Yeast Breads

Time 1h20m

Yield 3 loaves

Number Of Ingredients 14

2 cups milk
2 (1/4 ounce) envelopes active dry yeast
8 -9 cups bread flour
1 3/4 cups sugar
1 cup almonds, very finely chopped (optional)
1 teaspoon salt
1 orange, zest of, grated
2 teaspoons finely ground anise seed or 1 tablespoon mahlepi
1 teaspoon ground masticha (optional)
1/4 cup butter, melted
5 eggs, very well beaten
1 egg yolk
2 -3 tablespoons milk
1/2 cup slivered almonds

Steps:

  • Warm two cups of milk and place in a large bowl. Add the yeast, one cup of the flour, and 1/4 cup of the sugar. Cover and proof for one hour.
  • In a large bowl, combine seven cups of flour, the ground almonds, salt, remaining sugar, orange rind, aniseed or mahlepi and masticha (if using). Make a well in the center. Add the yeast mixture, melted butter and eggs. Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form.
  • Dust a worksurface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn't stick to your hands, about 12 minutes.
  • Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours. Punch down dough.
  • Divide into nine small balls and roll each into strips 10-12 inches long, and about 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact.
  • Optional: At this point you can press a red-dyed egg between the strips of the braid or just leave the braided loaf plain.
  • Repeat the procedure to make the second and third loaves.
  • Place the breads on parchment-lined baking sheets, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 340F (170°C), placing rack in middle rack of oven.
  • Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds.
  • Bake for about 35-40 minutes, or until golden brown. I check my breads after about 15 minutes as they do tend to colour quickly and drape them with aluminum foil to prevent excess browning. The bread should sound hollow when tapped on the bottom. Remove and cool on racks.
  • *The special red dye used by Greeks to dye Easter eggs, as well as the spices Mahlepi (Mahleb) and Masticha can be found at all good ethnic grocery stores and in the Penzeys Catalague.

Nutrition Facts : Calories 2170.2, Fat 43.7, SaturatedFat 18, Cholesterol 430.2, Sodium 1126.3, Carbohydrate 386.4, Fiber 12.7, Sugar 118.4, Protein 57.5

TSOUREKI (GREEK EASTER BREAD)



Tsoureki (Greek Easter Bread) image

The red Easter eggs that make this traditional bread so special are for decorative purposes only. Do not eat them.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 5h

Yield Makes 2 loaves

Number Of Ingredients 11

2 1/2 cups all-purpose flour, divided
1 cup sugar
4 1/2 teaspoons active dry yeast (from two 1/4-ounce envelopes)
1 cup whole milk
1 stick unsalted butter, cut into pieces and softened, plus more for bowl
3 large eggs, lightly beaten, plus 1 egg, beaten, for egg wash
2 teaspoons coarse salt
2 oranges, zested, plus 2 tablespoons juice
1 tablespoon pure vanilla extract
2 to 3 cups bread flour
10 Red Easter Eggs For Greek Easter Bread

Steps:

  • Combine 1 1/2 cups all-purpose flour, sugar, and yeast in the bowl of a stand mixer fitted with whisk attachment; whisk on low speed to combine. Heat milk in a small saucepan over medium heat until it registers 110 degrees. With mixer speed on medium-low, gradually add milk to mixer bowl, scraping down sides if necessary. Mix until combined. Remove bowl, cover with plastic wrap, and let stand until bubbling, about 30 minutes.
  • Generously butter a large bowl; set aside. Return mixer bowl to stand and attach dough hook. Mix in lightly beaten eggs, in 3 additions, on medium speed. Add remaining all-purpose flour and salt and mix until incorporated. Add butter, orange zest and juice, and vanilla, mixing until combined. Gradually mix in 2 cups bread flour, scraping down sides of bowl if necessary; then add enough remaining bread flour to form a soft, slightly sticky dough that pulls away from the side of bowl. Increase speed to medium-high and mix until dough is very smooth, about 8 minutes. Form dough into a ball, place in buttered bowl, and turn to coat. Cover tightly with plastic wrap and let rise in a warm place until 1 1/2 times its original size, about 1 1/2 hours.
  • Line two 11-by-17-inch rimmed baking sheets with parchment. Punch down dough. Cut dough in half with a large knife or bench scraper, then cut each half into 3 equal pieces. Keeping 3 pieces covered with plastic wrap, roll remaining 3 pieces into 16-inch-long ropes with your hands. (If dough becomes dry, lightly dampen your palms to help in rolling.) Loosely braid ropes together, pinch ends to seal, and place loaf diagonally on 1 baking sheet. Repeat process with remaining 3 pieces of dough. Loosely cover each loaf with plastic wrap coated with cooking spray and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Preheat oven to 400 degrees with racks in upper and lower thirds. Transfer baking sheets to oven and bake bread 10 minutes. Remove 1 baking sheet from oven. Quickly and carefully push 5 eggs, larger side down, into the center of the loaf, spacing them evenly down the length. Brush with egg wash and immediately return to oven. Repeat with remaining loaf. Reduce oven temperature to 350 degrees and bake, rotating baking sheets from top to bottom and front to back halfway through, until loaves are deep golden and sound hollow when tapped on bottom, about 25 minutes more. (If necessary, cover with parchment-lined foil to prevent overbrowning.) Transfer bread to a wire rack; let cool completely.

EASTER BREAD (TSOUREKI)



Easter Bread (Tsoureki) image

This whimsical bread is studded with dyed Easter eggs for a festive look.

Provided by Melissa Roberts

Categories     Bread     Egg     Breakfast     Brunch     Side     Bake     Easter     Vegetarian     Kid-Friendly     Spring     Edible Gift     Bon Appétit     Small Plates

Yield Makes one 14" loaf

Number Of Ingredients 4

6-7 large eggs
Food coloring (optional)
Master Sweet Dough
All-purpose flour (for dusting)

Steps:

  • Place 5 or 6 eggs in a medium pot. Pour in cold water to cover by 1" and bring to a boil over medium-high heat. Remove from heat, cover pot, and let stand for 10 minutes. Transfer eggs to a medium bowl of ice water; let cool completely.
  • If desired, color eggs according to food-coloring package directions. Transfer eggs to paper towels to dry. DO AHEAD: Eggs can be dyed up to 1 week ahead. Cover and chill.
  • Line a large baking sheet with parchment paper. Punch down dough. Divide into 3 equal pieces. With lightly floured hands, roll each piece on a lightly floured surface into a 16"- long rope with tapered ends. (If dough begins to bounce back, cover with a kitchen towel and let rest for 10 minutes to allow dough to relax.)
  • Arrange ropes side by side lengthwise on prepared sheet. Pinch top ends together. Braid dough. Pinch bottom ends together to secure (braided loaf will be about 12" long). Tuck dyed eggs between braids, spacing evenly. Loosely cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes. Arrange a rack in middle of oven; preheat to 375°F. Whisk remaining egg with 2 teaspoons warm water in a small bowl. Avoiding dyed eggs, brush dough all over with egg wash. Bake until bread is golden and an instantread thermometer inserted into center of loaf registers 190°F, 20-25 minutes. Let cool on a wire rack. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely and store airtight at room temperature.

YIA YIA'S TSOUREKI (GREEK EASTER BREAD)



Yia Yia's Tsoureki (Greek Easter Bread) image

My Yia Yia made this Greek Easter bread for many years, so this is very dear to my heart. It is slightly sweet and has a soft, golden brown crust. Leftovers can be used for toast the next day. Christos Anesti!

Provided by Jacolyn

Categories     Bread     Yeast Bread Recipes

Time 5h40m

Yield 20

Number Of Ingredients 16

2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
6 ¼ cups all-purpose flour, divided
½ cup butter
¼ cup shortening (such as Crisco®)
1 teaspoon ground mastic
1 cup milk
1 cup white sugar
½ teaspoon salt
3 eggs at room temperature, beaten
¼ cup sliced almonds
½ cup water at room temperature
2 red-dyed eggs
1 egg, beaten
¼ cup sliced almonds
2 tablespoons sesame seeds

Steps:

  • Pour yeast into a small bowl; add warm water and 1/4 cup of flour. Stir, cover with two damp kitchen towels, and leave in a warm place until bubbly, about 2 1/2 hours.
  • Combine butter, shortening, and mastic in a saucepan over medium-low heat.
  • Stir milk and sugar together in another saucepan over medium-low heat until sugar is dissolved and mixture is warm. Remove from heat.
  • Pour 2 cups flour into the butter mixture and stir well. Add salt, then stir in the yeast mixture. Add 2 more cups of flour and stir well. Stir in 3 beaten eggs. Slowly add the milk mixture and 1 cup of flour and stir well. Add the room-temperature water and the last cup of flour and stir until the dough is not sticky.
  • Knead dough on a lightly floured surface for 20 minutes with lightly floured hands. Form dough into a ball. Cover with damp towels and let rise in a warm place until doubled in volume, about 2 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease two baking sheets.
  • Divide dough into two pieces and separate each piece into three strands. Braid each of the 3 strands together to form 2 braided loaves. Place on the baking sheets. Nestle the red-dyed eggs between the strands. Brush the dough with the remaining beaten egg. Sprinkle the tops with almonds and sesame seeds.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 41.7 g, Cholesterol 67.1 mg, Fat 10.9 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 115.8 mg, Sugar 10.8 g

TSOUREKI (SWEET GREEK EASTER BREAD)



Tsoureki (Sweet Greek Easter Bread) image

This recipe was passed down to me from my Greek aunt. Traditionally the bread was made exclusively for Easter celebrations and had red-dyed hard boiled eggs nestled in the braids of the loaf. Nowadays the bread is popular at breakfast and is served all year round, without the hard boiled eggs.

Provided by buelow

Categories     Breads

Time 37m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 11

1 cup milk
4 1/2-5 1/2 cups flour
3/4 cup sugar
1 1/2 tablespoons yeast
3 eggs
1 egg yolk
1 teaspoon salt
1/2 cup butter, softened
2 tablespoons orange juice
2 teaspoons orange zest
2 teaspoons vanilla extract

Steps:

  • Heat milk and whisk in 1½ cups flour, sugar, and yeast.
  • Cover with plastic and let stand for ~30 minutes.
  • Add eggs one at a time.
  • Add another cup flour, orange zest, and salt. Then add butter, vanilla, and orange juice. Gradually add remaining flour, kneading until smooth.
  • Coat a bowl with oil and roll dough in it to coat. Cover with plastic and let rise for 1½ hour. Preheat oven to 400.
  • Make braids with the dough (2 loaves).
  • Mix egg yolk with 1 tablespoon water. Brush loaves with mixture.
  • Bake 15 minutes. Reduce heat to 350 and bake 20 minutes. Let stand 5 minutes.

Nutrition Facts : Calories 330.1, Fat 10.5, SaturatedFat 5.9, Cholesterol 83.5, Sodium 291.6, Carbohydrate 50.4, Fiber 1.7, Sugar 13, Protein 8

Tips:

  • Use fresh, high-quality ingredients. This will greatly impact the taste and texture of your tsoureki.
  • Activate the yeast properly. This is essential for the bread to rise properly.
  • Knead the dough until it is smooth and elastic. This will help to develop the gluten and give the bread a light, fluffy texture.
  • Let the dough rise in a warm place. This will help the yeast to work its magic and cause the dough to double in size.
  • Be patient! Tsoureki takes time to make, but it is worth the wait.

Conclusion:

Tsoureki is a delicious and festive bread that is perfect for Easter or any other special occasion. With a little planning and effort, you can easily make this traditional Greek bread at home. Just follow the tips above and you'll be sure to impress your family and friends with your culinary skills.

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