Description
Greek Easter bread tsoureki weaves magical traditions from Mediterranean kitchens into a sweet, fragrant celebration of heritage. Delicate braided dough enriched with mahlepi and mastiha spices promises festive moments that connect generations of Greek families.
Ingredients
Scale
Main Ingredients:
- 4 cups bread flour
- 3 large eggs
- 1 cup sugar
- 1 cup warm milk
Flavor Enhancers:
- ½ cup unsalted butter, melted
- 1 teaspoon ground mahleb
- ½ teaspoon ground mastic
- Zest of 1 orange
Finishing and Garnish:
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon salt
- 1 egg (for egg wash)
- 2 tablespoons sliced almonds
- Red-dyed hard-boiled eggs (optional)
Instructions
- Awaken the yeast by dissolving it in tepid milk, blending with a touch of sugar. Allow the mixture to transform into a frothy, bubbling elixir for approximately 10 minutes.
- Craft a flavor foundation by combining flour, sweetener, aromatic mahleb, fragrant mastic, vibrant orange zest, and a pinch of salt in a spacious mixing vessel. Create a central crater and introduce the effervescent yeast mixture, whisked eggs, and liquefied butter. Gently integrate ingredients until a supple, cohesive dough emerges.
- Transfer the dough to a lightly dusted surface and knead with rhythmic motions. Work the dough persistently for 8-10 minutes, developing a smooth, elastic texture. Alternatively, utilize a stand mixer with a dough hook, churning on medium velocity for 5-7 minutes.
- Nestle the dough into a generously greased receptacle, drape with a moisture-laden cloth, and position in a nurturing, warm environment. Allow the dough to luxuriate and expand, nearly doubling its original volume within 112-2 hours.
- Deflate the risen dough with a gentle punch. Segment into three equal portions, rolling each into elongated 16-inch strands. Intertwine the ropes in a delicate braid, carefully tucking the extremities underneath. Carefully transfer the woven loaf onto a parchment-lined baking sheet.
- Envelop the braided creation with a soft towel, permitting a second rise of 30-45 minutes until it becomes subtly voluminous.
- Calibrate the oven to 350F (175C), preparing a warm sanctuary for the soon-to-be tsoureki.
- Apply a lustrous egg wash, transforming the surface to a golden hue. Cascade sliced almonds across the top. For a traditional flourish, delicately nestle crimson-hued eggs into the braid’s crevices.
- Commit the tsoureki to the heated oven, baking for 25-30 minutes. Seek a rich golden-brown complexion and listen for a hollow percussion when gently tapped.
- Extract the tsoureki, allowing it to descend to ambient temperature. Slice and serve this aromatic Greek delicacy, celebrating its intricate layers and festive spirit.
Notes
- Create a stable yeast environment by ensuring the milk is warm (not hot) to activate without killing the yeast.
- Add extra flavor complexity by toasting mahleb and mastic before mixing into the dough for deeper aromatic notes.
- Adjust rising times based on kitchen temperature, using a warm draft-free spot like inside a turned-off oven with the light on.
- Customize the bread by experimenting with alternative toppings such as pearl sugar, sesame seeds, or orange-infused powdered sugar for different textures and flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 12
- Calories: 260
- Sugar: 20 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg