Easter Twist Tsoureki Recipes

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TSOUREKI RECIPE (TRADITIONAL GREEK EASTER BREAD)



Tsoureki recipe (Traditional Greek Easter bread) image

A traditional Greek Easter Bread (Tsoureki) recipe! Discover all the secrets behind making the fluffiest, tastiest traditional Tsoureki with this step by step, no fail recipe!

Provided by Eli K. Giannopoulos

Categories     Bread

Time 5h35m

Number Of Ingredients 14

24g dry yeast (0.85 oz.)
110g lukewarm water (3.9 oz.)
3g ground mastic (0.1 oz.) (buy online in Australia, UK, US/CA)
10g ground mahleb (0.35 oz.) (buy online UK, US/CA)
135g butter, from cow's milk, at room temperature (4.7 oz.)
230g sugar (8.1 oz.)
150g milk, at room temperature (5.3 oz.)
4 medium eggs, at room temperature (200g/ 7 oz. without their shells)
870g strong white (bread) flour (30.6 oz.)
zest of 1 orange
1 egg and 1 tbsp water
almond slivers
150g sugar (3.5 oz.)
150g water (3.5 oz.)

Steps:

  • To prepare this tsoureki recipe (Greek Easter Bread), add in a bowl the lukewarm water, a pinch of sugar and yeast and stir. Wrap well with plastic wrap and set aside for about 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for the Greek Easter bread to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
  • Use a pestle or a blender to ground the masticha and mahlepi, along with a pinch of sugar and set aside. These aromatic spices will give Greek Easter bread its distinctive taste and amazing smell. But be careful not to add any more mastic than this tsoureki recipe calls for, as it will leave a slightly bitter taste to your Greek Easter bread.
  • In a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has dissolved. The key is to melt the butter at very low heat, so that the temperature doesn't 'kill' the yeast. Remove the pan from the stove and check the temperature. The mixture should be lukewarm - the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.
  • Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk to combine.
  • In the mixer's bowl add the flour, the ground mastic and mahlepi, orange zest and the butter-egg-yeast mixture from step 4. Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 15 minutes, until the dough doesn't stick on the sides of the bowl. At this point the dough should be really soft, like seen in the picture and a little sticky. (Be careful not to add any more flour than this tsoureki recipe calls for, as the dough should be really soft and not firm).
  • Cover the dough with plastic wrap and place in a warm environment, until at least it doubles in size (about 3-4 hours). If the environment is cold, preheat the oven at 30C/85F, turn it off and place the bowl inside.
  • Gently deflate the tsoureki dough with your hands and cut in 6 equal portions (three for each Greek Easter bread). Take one piece of the dough (do not flour the working surface!) and roll it a little with your hands. Hold with your hands from the edges and shake to stretch the dough into a rope. This technique will help the Greek Easter bread (tsoureki) form the characteristic stringy texture, as seen in the picture.
  • Form the Greek Easter bread into a braid and transfer on a large baking tray layered with parchment paper. Repeat the same procedure with the second tsoureki. Let the Greek Easter bread rise for about 1 more hour at room temperature or in the oven, until it puffs up and almost doubles in size, like in the pictures.
  • In a small bowl add the egg and 1 tbsp water and whisk with a fork. Brush the top of each Greek Easter bread with the egg, being careful not to deflate it, garnish with almond slivers and bake in preheated oven at 150C / 310F fan for about 30-40 minutes, until nicely browned and fluffy. If its getting too brown too quickly cover with some parchment paper and continue baking.
  • Although the traditional tsoureki recipe doesn't call for syrup, garnishing Greek Easter bread with just a little syrup, always gives a little something! So it's up to you to decide! Prepare the syrup for the Greek Easter bread just right before you turn the tsoureki out of the oven. In a small pot add the sugar and water and bring to the boil. As soon as the sugar dissolves, remove the pot from the stove and ladle the hot syrup over the hot tsoureki.
  • Let the Greek Easter bread cool down and wrap well with plastic wrap, so that it doesn't become hard and dry. Store for up to a 5-6 days at room temperature or up to a couple of months in the freezer.

Nutrition Facts : ServingSize 1 slice, Calories 173kcal, Sugar 12g, Sodium 13.2mg, Fat 2.3g, SaturatedFat 0.9g, UnsaturatedFat 1.1g, TransFat 0g, Carbohydrate 33.3g, Fiber 0.9g, Protein 4.9g, Cholesterol 29.1mg

YIA YIA'S TSOUREKI (GREEK EASTER BREAD)



Yia Yia's Tsoureki (Greek Easter Bread) image

My Yia Yia made this Greek Easter bread for many years, so this is very dear to my heart. It is slightly sweet and has a soft, golden brown crust. Leftovers can be used for toast the next day. Christos Anesti!

Provided by Jacolyn

Categories     Bread     Yeast Bread Recipes

Time 5h40m

Yield 20

Number Of Ingredients 16

2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
6 ¼ cups all-purpose flour, divided
½ cup butter
¼ cup shortening (such as Crisco®)
1 teaspoon ground mastic
1 cup milk
1 cup white sugar
½ teaspoon salt
3 eggs at room temperature, beaten
¼ cup sliced almonds
½ cup water at room temperature
2 red-dyed eggs
1 egg, beaten
¼ cup sliced almonds
2 tablespoons sesame seeds

Steps:

  • Pour yeast into a small bowl; add warm water and 1/4 cup of flour. Stir, cover with two damp kitchen towels, and leave in a warm place until bubbly, about 2 1/2 hours.
  • Combine butter, shortening, and mastic in a saucepan over medium-low heat.
  • Stir milk and sugar together in another saucepan over medium-low heat until sugar is dissolved and mixture is warm. Remove from heat.
  • Pour 2 cups flour into the butter mixture and stir well. Add salt, then stir in the yeast mixture. Add 2 more cups of flour and stir well. Stir in 3 beaten eggs. Slowly add the milk mixture and 1 cup of flour and stir well. Add the room-temperature water and the last cup of flour and stir until the dough is not sticky.
  • Knead dough on a lightly floured surface for 20 minutes with lightly floured hands. Form dough into a ball. Cover with damp towels and let rise in a warm place until doubled in volume, about 2 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease two baking sheets.
  • Divide dough into two pieces and separate each piece into three strands. Braid each of the 3 strands together to form 2 braided loaves. Place on the baking sheets. Nestle the red-dyed eggs between the strands. Brush the dough with the remaining beaten egg. Sprinkle the tops with almonds and sesame seeds.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 41.7 g, Cholesterol 67.1 mg, Fat 10.9 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 115.8 mg, Sugar 10.8 g

TSOUREKI (GREEK EASTER SWEET BREAD)



Tsoureki (Greek Easter Sweet Bread) image

This is a traditional Easter bread served in Greece to break the Lenten fast. It is traditionally braided, with a red-dyed*, hard-boiled egg inserted at one end, and then baked. Beautiful to look at - delicious to eat. Like many yeast breads, these loaves require two risings, so take that into consideration when timing to make them. I like to eat it most at breakfast, with a piece of graviera (a Greek cheese resembling Swiss) and a huge glass of ice-cold milk. A bite of tsoureki; a nibble of cheese; a swallow of cold milk - heaven!!!

Provided by evelynathens

Categories     Yeast Breads

Time 1h20m

Yield 3 loaves

Number Of Ingredients 14

2 cups milk
2 (1/4 ounce) envelopes active dry yeast
8 -9 cups bread flour
1 3/4 cups sugar
1 cup almonds, very finely chopped (optional)
1 teaspoon salt
1 orange, zest of, grated
2 teaspoons finely ground anise seed or 1 tablespoon mahlepi
1 teaspoon ground masticha (optional)
1/4 cup butter, melted
5 eggs, very well beaten
1 egg yolk
2 -3 tablespoons milk
1/2 cup slivered almonds

Steps:

  • Warm two cups of milk and place in a large bowl. Add the yeast, one cup of the flour, and 1/4 cup of the sugar. Cover and proof for one hour.
  • In a large bowl, combine seven cups of flour, the ground almonds, salt, remaining sugar, orange rind, aniseed or mahlepi and masticha (if using). Make a well in the center. Add the yeast mixture, melted butter and eggs. Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form.
  • Dust a worksurface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn't stick to your hands, about 12 minutes.
  • Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours. Punch down dough.
  • Divide into nine small balls and roll each into strips 10-12 inches long, and about 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact.
  • Optional: At this point you can press a red-dyed egg between the strips of the braid or just leave the braided loaf plain.
  • Repeat the procedure to make the second and third loaves.
  • Place the breads on parchment-lined baking sheets, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 340F (170°C), placing rack in middle rack of oven.
  • Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds.
  • Bake for about 35-40 minutes, or until golden brown. I check my breads after about 15 minutes as they do tend to colour quickly and drape them with aluminum foil to prevent excess browning. The bread should sound hollow when tapped on the bottom. Remove and cool on racks.
  • *The special red dye used by Greeks to dye Easter eggs, as well as the spices Mahlepi (Mahleb) and Masticha can be found at all good ethnic grocery stores and in the Penzeys Catalague.

Nutrition Facts : Calories 2170.2, Fat 43.7, SaturatedFat 18, Cholesterol 430.2, Sodium 1126.3, Carbohydrate 386.4, Fiber 12.7, Sugar 118.4, Protein 57.5

EASTER TWIST (TSOUREKI)



Easter Twist (Tsoureki) image

Provided by Dena Kleiman

Categories     side dish

Time 1h15m

Yield 1 loaf

Number Of Ingredients 13

1 1/2 tablespoons active dry yeast
1/4 cup warm water
2 tablespoons plus 3 1/2 to 4 cups sifted all-purpose flour
1 teaspoon plus 1 cup sugar
1 1/8 teaspoons salt
4 eggs
2/3 cup milk, scalded and cooled
14 tablespoons unsalted butter, melted and cooled
1/2 teaspooon mahlepi flavoring or 1/2 teaspoon vanilla extract
Oil for greasing bowl and pan
Sesame seeds for topping
1 egg, beaten for topping
4 red-dyed hard-boiled eggs for decoration

Steps:

  • Mix yeast with water. Add 2 tablespoons flour, 1 teaspoon sugar and 1/8 teaspoon salt. Stir, then let stand in a warm place until mixture bubbles and foams, about 10 minutes.
  • In a large bowl beat the 4 eggs. Add remaining 1 cup sugar, cooled milk, melted butter and remaining 1 teaspoon salt. Stir in yeast mixture. If using vanilla add to mixture. Otherwise, blend mahlepi to 3 1/2 cups flour. Add to egg mixture to make a stiff and elastic dough. Dough will be very sticky. Knead well on a floured board for about 5 minutes. Or use dough hook of an electric mixer.
  • Place dough in a greased bowl; cover with plastic wrap and a damp towel. Let rise until almost double in bulk, about 3 hours. Punch down and turn over in bowl. Cover with plastic wrap and a damp towel and let rise again until almost double in bulk, about 1 1/2 hours.
  • Preheat oven to 350 degrees. Generously flour work area before rolling out dough. Separate dough into 3 balls. Roll into 14-inch-long ropes and braid. Place on greased round bread pan or cookie sheet and shape into a wreath. Let rise about 45 minutes until double in bulk. Brush with beaten egg and sprinkle with sesame seeds. Arrange 4 red eggs around the wreath. Bake 30 to 40 minutes until golden.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 7 grams, Sodium 186 milligrams, Sugar 13 grams, TransFat 0 grams

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