Tsoureki
Greek braided bread, similar to brioche, made for Easter.
Ingredients
- 2 cups + 2-3 tbsp milk
- 14 grams active dry yeast
- 8-9 cups bread flour (you can find tsoureki flour in Greece)
- 1¾ cups sugar
- 1 cup almonds very finely chopped
- 1 tsp salt
- 1 orange grated rind
- 1 tsp aniseed finely ground (optional)
- 1 tsp mahlepi (ground with 1 teaspoon sugar)
- 1 tsp ground mastiha crystals
- ¼ cup olive oil or melted butter (use extra virgin olive oil)
- 5 eggs well beaten
Instructions
- Warm the milk slightly (ensure it’s not too hot) and dissolve the active dry yeast in it.
- Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- In a large mixing bowl, combine 8 cups of bread flour, sugar, finely chopped almonds, salt, grated orange rind, ground aniseed (if using), mahlepi, and ground mastiha.
- Mix these dry ingredients thoroughly.
- In a separate bowl, mix the beaten eggs with olive oil or melted butter.
- Add this mixture to the activated yeast and milk.
- Gradually add the wet mixture to the bowl of dry ingredients, stirring continuously.
- If the dough appears too sticky, add the remaining flour little by little until a soft, pliable dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Proper kneading develops the gluten, giving the bread its characteristic texture.
- Place the kneaded dough in a greased bowl, and cover it with a clean kitchen towel or plastic wrap.
- Let it rise in a warm, draft-free area for approximately 1.5 hours, or until it doubles in size.
- Once risen, punch down the dough to release the air.
- Divide it into portions (depending on the number of loaves you wish to make).
- For each loaf, divide the portion into three equal pieces, roll them into ropes, and braid them together.
- Place the braided loaves onto a baking sheet lined with parchment paper.
- You can also place them in a loaf baking mold.
- Cover the braided loaves with a towel and allow them to rise again for about 30-45 minutes until they’ve puffed up.
- Preheat your oven to 350°F (175°C). Brush the loaves with a mixture of beaten egg and a tablespoon of water to give them a glossy finish.
- Bake for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Remove the tsoureki from the oven and let them cool on a wire rack.
- Once cooled, slice and enjoy the rich, aromatic flavors of this traditional Greek bread.
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