Best Tsoureki Traditional Greek Easter Bread Recipes

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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.

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

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