Greek Brioche-Easter 2020

Greek Brioche-Easter 2020
Our Easter Tsourekia of 2020 was a beautiful experience, although their process was time consuming. We kept great waiting times for a total of 5 inflatables and which time (and inflatables) worked positively and substantially to make them fluffy, with strings and delicious buns.
Their ingredients are the classic for Tsourekia of our Greek Easter Brioche in a more enhanced dose, since 1 kg of flour was required.
Despite the long process, the hand work was very little. The dough, a perfect dough in texture and aroma also gave a perfect final result, which justified the effort and noise of the thing… But it is these family Easter traditions that create inextricable links and tasteful memories that connect us as a family, as a Nation.

We wish you a Happy Easter, with a lot of strength, so that we can face an invisible enemy who changed our lives!

work: 1h:30′ time: 6h:00′ medium:

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Greek Brioche-Easter 2020 Greek Brioche-Easter 2020

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: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

Email Contact & orders: or order online at amazon.

Ingredients (3 big Brioche-Tsourekia)

  • 1kg (2lbs,3.3 oz) strong flour
  • 12g (0.4oz) dry yeast
  • 400g (14.1oz) milk
  • 300g (10.6oz) sugar
  • 3 large eggs+1 for spreading
  • 2 tsp vanilla extract
  • 2 tsp salt
  • 2 tsp mahalepi
  • 2 tsp cardamom (kakoule)
  • 2 tsp Chios mastic, grated
  • 100g (3.5oz) cold butter, cut into small pieces
  • 1-2 oranges, their zest
  • almond fillet for the top
In a large fireproof dish, heat in the microwave 200 grams of milk to make it warm ~40℃ (104℉).
In the warm milk add 100 grams of our flour, 2 tablespoons of sugar and yeast. Mix very well to make a porridge. Cover with cling film and set aside to inflate.
Pour the sugar and eggs into the strong stable mixer bucket. Beat them, with the wire, very well to inflate and whiten to become like cream.
At this point we change the components of the mixer and from the wire we go to the hook.
When our yeast has swelled and the eggs have been beaten very well, pour the puffed yeast into the mixer bucket…
… the rest of the milk, salt, vanilla, aromatic spices and orange zest. Beat very well and start adding the flour in small (5-6) portions until it becomes a soft velvety dough, which will stick very lightly to the fingers. We do NOT add any more flour. Then, after we have thrown all the flour, we pour piece by piece the cold butter to be absorbed by the dough.
Take the dough out of the mixer bucket and shape it into a ball with your oiled hands. Put the dough ball in a large oiled pan, cover it with a transparent film and leave it for 2-3 hours in the heat place to swell and quadruple in size.
When our dough is ready, we empty it from the bowl on an oiled work surface.
We weigh it and divide it as we like, into 6 or 9 equal parts. With oiled hands we shape each piece of dough into a smaller ball.
We take the first ball, flatten it slightly and wrap it like a cigar in small wicks. We always have a film-coated dough so that it doesn't dry out. We continue with the second, the third, etc. and we do the same. Six or nine wicks.
With each wick we open 1,2,3,4 long cords and knit the braids of the buns, with our hands always oiled. We cover those that are left behind with a film so that they do not dry out. Cut long strips of non-stick paper and place them in the large baking tray. Put a bun in each sheet of paper. Lift the paper to create a divider between the buns.
Cover each bun with cling film and leave them in the heat for ~45' to double in size.
Then brush them with egg wash, beaten with a little milk and sprinkle with almond fillet.
Bake them in a preheated oven with air at 180℃ (356℉, Gas Mark:4.2) for 40'-45'. At the base of the oven we put a metal pan with hot water, which will provide moisture throughout the baking. If they get colored quickly, cover them with aluminum foil. Take them out of the oven and let them cool on the rack.
They become fluffy and puffy.
Greek Brioche-Easter 2020
Greek Brioche-Easter 2020

Author Zambia G. Sifaki