{"id":1853083,"date":"2023-02-11T10:34:02","date_gmt":"2023-02-11T10:34:03","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/greek-easter-bread-tsoureki\/"},"modified":"2024-02-23T09:21:02","modified_gmt":"2024-02-23T15:21:02","slug":"greek-easter-bread-tsoureki","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/greek-easter-bread-tsoureki\/","title":{"rendered":"Greek Easter Bread"},"content":{"rendered":"
If you’re Greek, nothing says Easter quite like a loaf of tsoureki (tsoo-REH-kee) at the center of your dining table. Greek Easter bread, one of the most traditional Greek recipes<\/a>, is often enjoyed around the spring holiday in Greece and among Greek communities in other countries.<\/p>\n Variations of this bread are eaten year-round, but the classic recipe has deeply religious connotations and symbolism. At Easter, the bread is typically adorned with hard-boiled eggs dyed red to symbolize the blood and sacrifice of Christ. Additionally, the bread is typically shaped using three strands of braided dough to symbolize the Christian Trinity: the Father, the Son and the Holy Spirit.<\/p>\n While the process of making tsoureki is a little<\/em> more involved than some of our other favorite Easter bread recipes<\/a>, it yields a stunningly beautiful, symbolic and delicious result that’s well worth the effort.<\/p>\n Like Jewish challah bread<\/a> and French brioche<\/a>, tsoureki is an enriched sweet bread often shaped into a braided plait. In terms of flavor, however, tsoureki is usually flavored with mastic, mahleb and orange. These flavors give the bread a uniquely spiced flavor and aroma that’s distinct from challah and brioche. Italian Easter bread<\/a> has colorful eggs baked into the braided bread like tsoureki, but it’s flavored with aniseed and chopped dried fruit.<\/p>\n In a large mixing bowl, dissolve the yeast in warm water. Add the milk, sugar, eggs, butter, orange zest, salt, mahleb and mastic (if desired) and 3 cups flour. Beat the ingredients until smooth, then stir in enough remaining flour (usually 2-1\/2 to 3 cups) to form a soft, smooth dough.<\/p>\n Editor’s Tip<\/em>: Follow these tips on how to proof yeast<\/a> as a primer. If you have a stand mixer<\/a>, you can use it to make Greek Easter bread if you prefer. Start by combining the ingredients together on your mixer’s first speed, then increase to your mixer’s second speed to mix the dough until smooth.<\/p>\n Turn the dough onto a floured surface, and knead until it is smooth and elastic, six to eight minutes.<\/p>\n Editor’s Tip<\/em>: To test whether you’ve kneaded the dough enough<\/a>, try performing the “windowpane” test. Pinch off a ball of dough, then flatten and hold it between your thumb and first two fingers. Begin to spread the dough apart slowly; you should be able to stretch it without tearing it to form a thin membrane you can almost see through.<\/p>\n Place the Greek Easter bread dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about one hour.<\/p>\n Punch the dough down, and turn it out onto a lightly floured surface. Divide the dough into six equal portions, and shape each into a 12-inch rope. Place three ropes on a greased baking sheet, and braid into a classic three-strand plait. Pinch the ends to seal, and tuck them under the loaf. Repeat process with the remaining three ropes. To finish, nestle three hard-cooked eggs into the braid of each loaf.<\/p>\n Editor’s Tip<\/em>: For an attractive and professional presentation, use a kitchen scale<\/a> to divide your dough into portions that are of equal weight. Using strands of equal size and weight will help the bread rise and bake evenly with a more uniform appearance.<\/p>\n Cover dough loosely with a tea towel or plastic wrap, and let rise until doubled, about 45 minutes. During the final 20 to 30 minutes of rise time, preheat the oven to 350\u00b0F.<\/p>\n Editor’s Tip<\/em>: Not seeing a rise? Here’s what you can do when your bread isn’t rising<\/a>.<\/p>\n Brush the loaves with beaten egg, and sprinkle with sliced almonds. Bake for 25 to 30 minutes or until golden brown. Remove promptly, and cool on wire racks.<\/p>\nWhat does Greek Easter bread taste like?<\/h2>\n
Greek Easter Bread Ingredients<\/h2>\n
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Directions<\/h2>\n
Step 1: Mix the dough<\/h3>\n
Step 2: Knead the dough<\/h3>\n
Step 3: First rise<\/h3>\n
Step 4: Divide and braid<\/h3>\n
Step 5: Second rise<\/h3>\n
Step 6: Bake<\/h3>\n