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Tsoureki (Greek Easter Bread)

Name: How to cook Tsoureki (Greek Easter Bread) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 2 loaves
Cuisine: Us

Introduce

Chef :

Chris Gan

Tsoureki (Greek Easter Bread)

Tsoureki (τσουρέκι) is a sweet yeast bread that is typically served at Easter. It’s similar to a brioche since the dough is enriched with eggs, milk, and butter. I made it for my family to enjoy for Christmas! My sister-in-law married a Greek man and now lives in Athens. My husband visited them recently and brought back a loaf of tsoureki for me. After one bite, I was determined to make it since it was delicious, and because we don’t have any Greek bakeries nearby. There are three critical things to know about making authentic Greek tsoureki. 1) In order to obtain the correct flavor, you need to use the specific Greek spices that are listed in step one of the recipe. 2) Bread flour should be used in order to provide enough strong gluten for the dough to rise and achieve its fluffy, slightly stringy texture. If you use all-purpose flour, you’ll have to knead a lot longer to ensure sufficient gluten formation. 3) Ensure that you set aside enough time for the dough to rise. Because the dough is very enriched and heavy, the yeast has to work extra hard, and the rises take quite a bit of time (which for me was 5 hours total). Be patient! I’m happy to say that the time and effort paid off. My tsoureki was the same flavor and texture as the one from Athens!! And although this is usually an Easter bread, it’s delicious enough to eat any time! This recipe was modified from Dmitra’s Dishes #Easter #Christmas #Holiday #Celebration #Special #Yeasted #Baking #Sweet

Ingredient

Food ration :

Makes 2 loaves

Cooking time :

30 to 35 minutes

1/2 cup (120 ml)

lukewarm milk

1 teaspoon

sugar

2 Tablespoons

all-purpose flour

1 Tablespoon (7 g)

active dry yeast

4 cups (546 g)

bread flour

1 cup (200 g)

white sugar

1 Tablespoon (4 g)

ground mahlepi (mahleb)

1/4 teaspoon

mastic powder (mastiha)

1/4 teaspoon

salt

3 Tablespoons

King Arthur Bread and Cake Enhancer (optional)

3/4 cup (180 ml)

warm milk

large eggs at room temperature

5 Tablespoons (71 g)

unsalted butter at room temperature

2 Tablespoons

vegetable oil (or olive oil)

large egg yolk

2 Tablespoons

water

Cooking instructions

* Step 1

Two aromatic spices are important for the distinctive flavor of tsoureki. Mahlepi (or mahleb) is from the pits of a wild cherry. It provides notes of cherry and bitter almond. Mastiha is the resin of the Mastic tree that grows on the Greek island of Chios.

* Step 2

Prepare the starter: Whisk the lukewarm milk, sugar, and flour in the bowl of a stand mixer. Gently stir in the yeast, cover the bowl, and set aside to activate for 10 minutes. It should look foamy, as in the second picture.

* Step 3

While the starter activates, combine the bread flour, sugar, mahleb, mastiha, and salt in a large bowl. Whisk to combine.

* Step 4

Grate the zest of one large orange into the dry ingredients and mix well to combine.

* Step 5

In a separate bowl, whisk together the 3/4 cup lukewarm milk and the two large eggs.

* Step 6

Add the dry ingredients to the starter. Mix a bit, then add the egg/milk mixture. Stir with a spoon until the dry ingredients are incorporated. Scrape the bowl well.

* Step 7

Using the dough hook attachment for the stand mixer, knead the dough for eight minutes on a speed setting of three (medium speed). If you don’t have a stand mixer, knead by hand for 15 minutes.

* Step 8

Ensure that the butter is at room temperature. With the stand mixer on low speed, add the butter about 1 Tablespoon at a time. Increase the speed of the mixer to four, and knead for another 3 minutes.

* Step 9

Meanwhile. Add 2 Tablespoons vegetable oil (or olive oil) into a large bowl.

* Step 10

The dough will be very soft and sticky. It will not form a ball. Don’t worry! Transfer the dough to the oiled bowl, then gently turn it over so the dough is coated in oil. Cover the bowl with plastic wrap and put it in a warm part of your house to rise.

* Step 11

I turned my oven into a proofing drawer so that the dough would rise well. I turned my oven on to its lowest setting for about two minutes, then shut it off. The inside of the oven was just a little warm. I filled a 9x13” pan with boiling water and placed it on a lower shelf. I then placed my covered dough in the oven and shut the door.

* Step 12

The dough needs to rise until it is doubled in size. Because this is a highly enriched dough, the rising process will be slow. Be patient!

* Step 13

Gently punch down the dough and transfer it to a lightly floured surface. Divide the dough in half.

* Step 14

Work with one half at a time. Cut the dough into three equal pieces. Gently roll each piece into a log 13 inches long.

* Step 15

Braid the three dough strands on top of parchment paper. Tuck the ends under a bit. Transfer the braid to a cookie sheet by lifting the parchment paper. Repeat the process with the other portion of dough.

* Step 16

Cover the cookie sheet with plastic wrap and allow the dough to rise again. You don’t need the dough to double, but you do want it to get puffy. Again, this can take a while, so be patient. In a cooler house, my loaves looked ready after about 2 hours. But, when it was warmer, they were ready after about an hour.

* Step 17

Towards the end of the rising time, preheat the oven to 350°F.

* Step 18

Brush the surfaces of the loaves with the egg wash.

* Step 19

Sprinkle sliced almonds on top of the loaves, if you prefer. You could also sprinkle them with sesame seeds or simply leave them plain.

* Step 20

Bake the loaves in the preheated oven for 30 to 35 minutes. Mine were done after only 30 minutes. The loaves should be nicely browned. Wait at least 30 minutes after taking them out of the oven before slicing them.