EASTER BREAD (TSOUREKI)
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
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.
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Rohmot Ullah
[email protected]I can't wait to try this recipe!
Alfred Larraga
[email protected]This bread is so beautiful, I almost don't want to eat it.
Santosh Adhikari
[email protected]I love the smell of this bread baking in the oven. It makes the whole house smell amazing.
Abdalla Mohamud
[email protected]This recipe is a great way to use up leftover Easter eggs.
Katie Is so cool
[email protected]I made this bread in a bread machine and it turned out perfectly.
Godfred Sarpong
[email protected]I used a stand mixer to make the dough and it was so easy!
Naveed Bro
[email protected]I'm allergic to eggs, so I substituted flax eggs in this recipe. It worked great!
Jenahlynn Young
[email protected]This recipe is way too complicated. I ended up throwing it away.
Millicent Wanjiru
[email protected]I had some trouble getting the dough to rise, but the bread still turned out okay.
Carol Frantz
[email protected]The tsoureki was a little too sweet for my taste, but overall it was a good recipe.
ELtigani Hassan
[email protected]This recipe is a keeper! I will definitely be making it again.
Pravindhan Pravindhan
[email protected]I made this bread for Easter brunch and it was a hit! Everyone loved it.
marchmello
[email protected]This bread is so addictive! I can't stop eating it. It's the perfect combination of sweet and savory.
Gospel Radiobim
[email protected]I'm not a baker, but this recipe was easy to follow and the results were amazing! The tsoureki was delicious and looked just like the pictures.
Muzammil Friend
[email protected]This is the best tsoureki recipe I've ever tried! The bread turned out so soft and fluffy, with a beautiful golden crust. My family loved it!