Traditional Greek Easter Bread-Tsoureki

Traditional Greek Easter Bread-Tsoureki
If we close our eyes and think of Greek Easter, Orthodox Easter image to be formed in our mind is a delicious well done buns with a red egg. This is the view of our Greek Easter!
Sometimes easy with simple procedures and sometimes complicated and demanding the Tsoureki remains the favorite flavored sweet bread large and small. It has primacy in our Easter & Easter table with red eggs and bagels. Customs that blend and reconcile families and friends.

Have a pleasant and enjoyable Easter of 2018!
work: 1h:00′ time: 4h:00′ medium:

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Traditional Greek Easter Bread-Tsoureki Traditional Greek Easter Bread-Tsoureki

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (3 medium size Tsoureki)

  • 150g (5.3oz) fresh milk
  • 70g (2.5oz) soft butter
  • 200g (7.1oz) sugar
  • 40g (1.4oz) honey
  • 2 vanilla powder
  • 5g (0.18oz) mahleb grated
  • 3g (1.1oz) tear mastic, crushed
  • 8g (2.8oz) kakoules (cardamom), grated
  • 50g (1.8oz) fresh yeast (2 cubes)
  • 3 eggs + 1 for spread
  • 1 orange, zest
  • 650g (1.4 lbs) flour for tsoureki
  • almond blanched, roasted & ground, sesame seeds, poppy seeds, sugar pearls or whatever else we want
In a small saucepan, put the milk, butter, sugar, honey, vanilla, mahleb, mastic, cardamom and at a very low temperature stir to melt butter, honey and sugar. Be careful not to raise the temperature above 40℃ (104℉) to avoid damaging the yeast.
Remove the saucepan from the fire, beat the three eggs and pour them into the saucepan, stirring to homogenize.
Add yeast grated by your hand. Stir and leave for 15' to foam the yeast.
In the stable mix bowl, sift the flour and put the liquid contents of the saucepan in. Add the orange zest.
Put the dough mixer into operation and knead at moderate speed for 15'. The dough will be sticky. If necessary, add a tablespoon of flour, no more. We want to stay soft and elastic.
With a dough spatula, clean the sides of the bowl and remove the dough. Lubricate the bin and re-lay the dough, shaped ball. Handle it with slightly oiled hands.
Cover with plastic wrap, towel and blanket and leave it in a warm environment for 2h:00' to inflate.
After 2 hours, drain the dough on the workbench and divide it into 2 or 3. Divide it into 3 with weight 600g+300g+300g=1200g (1.3lbs+10.6oz+10.6oz=2.6lbs)
Separate each piece of dough into the strands you want to braid. Mold the big tsoureki with 4-Strand and the other with 3 and 2 Strand. Your choice. Put them in a large, shallow baking pan, covered with labels. Let's warm to inflate for 30′.
Beat the 4th egg and brush with a brush. Sprinkle with almond, sesame or whatever you want.
Bake for 25'-30' in preheated oven at 180℃ (356℉, Gas Mark:4.2) until they get nice color. To get a red color and roast underneath.
If you want, put a red egg in the tsoureki.
Traditional Greek Easter Bread-Tsoureki Traditional Greek Easter Bread-Tsoureki Traditional Greek Easter Bread-Tsoureki Traditional Greek Easter Bread-Tsoureki

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