Greek Tsoureki (sweet Easter bread)

Name: Greek Tsoureki (sweet Easter bread)
Cuisine: British
Ingredients: 100 ml milk; 175 g water; 45 g fresh yeast (or 15g dry yeast); 630 g extra strong bread flour; 1 tsp mahlepi powder(mahleb); 1 tsp cardamom (crushed); 1/2 tsp mastic powder (if you can find it); 1 pinch salt; 2 eggs; 50 g butter (melted); 160 g sugar; 40 g honey; 1 orange (the zest); 1 egg; almond slivers

Stella T @Stella_T

Greece

One of the traditional sweets we make here in Greece for Easter is Tsoureki. It's an extra fluffy and stringy slightly sweet bread, with an exquisite taste and aroma.

This is the fluffiest recipe I have tried. But it needs some faith, because it is sticky. Don’t add flour, butter your hands and it will reward you.

There are many ways to braid your Tsoureki. The method with the 3 strings is the most common, but you can also do it with 2, make it as a roll, braid it round etc. For this recipe I suggest the 2 cords, because it holds the shape better.
You can also cover it with chocolate after it's baked or stuff it with chocolate (or whatever you like). But the traditional way is plain, with just slivers of almond and a red egg.

One of the traditional sweets we make here in Greece for Easter is Tsoureki. It's an extra fluffy and stringy slightly sweet bread, with an exquisite taste and aroma.

This is the fluffiest recipe I have tried. But it needs some faith, because it is sticky. Don’t add flour, butter your hands and it will reward you.

Stella T @Stella_T

Greece

One of the traditional sweets we make here in Greece for Easter is Tsoureki. It's an extra fluffy and stringy slightly sweet bread, with an exquisite taste and aroma.

This is the fluffiest recipe I have tried. But it needs some faith, because it is sticky. Don’t add flour, butter your hands and it will reward you.

One of the traditional sweets we make here in Greece for Easter is Tsoureki. It's an extra fluffy and stringy slightly sweet bread, with an exquisite taste and aroma.

This is the fluffiest recipe I have tried. But it needs some faith, because it is sticky. Don’t add flour, butter your hands and it will reward you.

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Ingredients

100 mlmilk
175 gwater
45 gfresh yeast (or 15g dry yeast)
630 gextra strong bread flour
1 tspmahlepi powder(mahleb)
1 tspcardamom (crushed)
1/2 tspmastic powder (if you can find it)
1 pinchsalt
2eggs
50 gbutter (melted)
160 gsugar
40 ghoney
1orange (the zest)
top
1egg
almond slivers

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Steps

1

Dissolve the yeast in lukewarm milk and water. Let it rest for 10 minutes.
2

In a bowl combine the flour with the mahlepi powder, the cardamom, mastic powder and salt
3

In a stand mixer combine in this order: the yeast with milk, the sugar, the honey, the eggs and the orange zest. Mix.
4

Slowly add the flour. When it is incorporated, beat faster until the dough clings to the dough hook and comes clean from the edges. It takes about 20 minutes, so don't be impatient!
At first your dough will be very loose and sticky, but after the 20 minutes it will be soft and still a bit sticky, but it will be able to be formed in a ball, and if you oil your fingers it won't stick at all.
5

When it reaches this point, cover it with a towel and let it rise. For quicker results, but it in the oven with the light turned on. Be very careful, it rises A LOT. It can become maybe four times larger in volume, so be sure to have it in a large bowl or container. It takes about 45 minutes.
6

Take the dough out of the bowl. Put some oil or butter on your hands to be able to handle your dough. Don't add more flour and don't flour your surface! It’s still sticky but if you butter your hands it will miraculously not stick at all.
7

Divide the dough in 3-4 pieces. We will form one Tsoureki with each piece.
You can of course divide in just 2 and make 2 big ones, or in more pieces and make smaller sized Tsoureki.
8

Because the dough is so loose I would suggest you braid them using the method with just 2 cords. They hold their shape better. But 3 is easier.
9

With buttered hands, take the first piece of dough and divide in 3. Make a rope with each part and then braid it tightly. Make 3 more Tsourekia with the other pieces. Transfer them on a baking tray layered with parchment paper.
10

Let them rise again, covered with a towel, for 30 minutes.
11

In a small bowl add the egg and 1 tsp water and whisk with a fork. Brush carefully the top and sides of each Tsoureki with the egg and garnish with almond slivers. Bake in preheated oven at 160C fan for about 20-30 minutes, until nicely browned (this also depends on how many/big you have made them).
12

Let your Tsourekia cool down and then wrap them in plastic wrap to keep them fresh. They stay extra fresh for just 2-3 days, so it's better to keep one to eat and put the others in the freezer. Just one minute in the microwave and they will be as good as freshly baked!

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Cooksnaps

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Stella T @Stella_T

on April 22, 2021 14:36

Greece

I live in Greece but I love to try and experiment with food from all over the world! I have 2 children that are grown up now and off to the University, but I consider it my great success that they both love to try new things, they can cook and actually love to do it! It is my firm belief that everyone can cook and the only thing to do is get in the kitchen and try it!