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Tsoureki - Greek Easter BreadTheWorldWideGourmet.com

Flavors of Greece

Total time: more than 2 hr

Preparation time: 20 minutes + 4 hours rising time in total
Baking time: 40-45 minutes
Oven temperature: 190° C (375° F)

Difficulty: Average

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Nutritional values

per 100 g

Energy:233.5 kcal

Proteins:7.7 g

Fats:7.2 g

Carbohydrate:34.2 g

Fibers:1.3 g

Sugar:6.6 g

Cholesterol:122.2 mg

Sodium:624 mg

Calcium:172.9 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

450

g

white flour

175

ml

lukewarm milk

20

g

yeast

155

ml

hot milk

5

ml

allspice

2.5

ml

salt

2.5

ml

cinnamon

2.5

ml

caraway seed

50

g

butter

40

g

sugar

2

eggs

**Decoration

15

ml

water

15

ml

liquid honey

1

egg yolk

flaked almonds

small silver or gold leaves (optional available in pastry shops)

**Red eggs

3

eggs or more

red food colouring

15

ml

white vinegar

5

ml

olive oil

5

ml

water

METHOD

Preparing the eggs

  1. Hard cook the eggs by boiling them in water for 10 minutes;
  2. remove from the boiling water and place on a rack to dry;
  3. in a small bowl, mix the food colouring with the hot water and vinegar; dip each egg into the dye and place on the rack to dry;
  4. oil a piece of paper towel and rub over each egg.

Making the bread

  1. In a large bowl, combine the flour, allspice, cinnamon, caraway and salt;
  2. in another bowl, dissolve the yeast in the 175 ml warm milk;
  3. in another bowl, cream the butter together with the sugar; whisk in the eggs and the 140 ml milk;
  4. slowly pour the yeast and butter mixtures into the centre of the flour, gradually blending the flour in until a dough is formed;
  5. place the dough on a floured work surface and knead for about 10 minutes until the dough is smooth and elastic;
  6. place into a lightly oiled bowl; cover with a cloth and let rise about 2 hours or until doubled in volume;
  7. knead and divide into 3 balls; roll each one out into a rectangle approximately 38 x 50 cm (15 x 20"); braid the three pieces together; fold under at each end to create nicely rounded ends;
  8. place the 3 coloured eggs onto the dough, pressing down a little; cover and let rise another hour;
  9. mix the beaten egg yolk with the honey and water; brush over the bread; sprinkle with the flaked almonds;
  10. place in a preheated 190° C (375° F) oven for 40-45 minutes.

CHEF'S NOTES

A traditional Greek Easter bread adorned with hardboiled eggs that have been dyed red

Tip

Turn the bread over and knock on the bottom - if it sounds hollow, the bread is done; otherwise return it to the oven for a few minutes more.



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