Greek Tsoureki (Easter Bread)

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Servings: 12 servings Difficulty: Advanced
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A sweet, aromatic braided Easter bread infused with orange and mastic.
Greek Tsoureki (Easter Bread recipe image
Greek Tsoureki (Easter Bread recipe image
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Greek Tsoureki (Easter Bread)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 250

Description

This traditional Greek Easter bread is a celebration of spring, featuring a rich, soft crumb and a delicate sweetness balanced by aromatic orange zest and mastic. The dough is enriched with butter, eggs, and milk, creating a tender texture that holds its shape beautifully in the iconic triple braid. Perfect for holiday gatherings or as a special weekend treat, this tsoureki offers a warm, comforting flavor profile that pairs wonderfully with coffee or tea. It is a labor of love that rewards you with a stunning centerpiece and delicious, shareable slices.

Directions

  1. In a small saucepan, combine the milk and butter over medium heat. Warm until the butter melts and the mixture is scalded, but not boiling. Remove from heat and pour into a large mixing bowl.
  2. Allow the milk mixture to cool until it is lukewarm (about 105°F-110°F). Sprinkle the yeast over the liquid and let stand for 5 minutes until foamy.
  3. Stir in the sugar until dissolved. Add the salt, beaten eggs, 3 tablespoons of the orange juice, and the grated orange rind. Mix well.
  4. Gradually add half of the sifted flour, stirring until combined. Continue adding the remaining flour gradually, mixing until a sticky dough forms. The dough should be soft but not stiff.
  5. Turn the dough out onto a lightly floured surface. Knead by hand for about 15 minutes until smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of water.
  6. Place the dough in a large buttered bowl. Brush the top with a little melted butter. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free area for 2 to 3 hours, or until doubled in bulk.
  7. Punch the dough down to release air. Divide the dough into two equal halves. Take one half and divide it into three equal strands. Roll each strand into a rope about 10 inches long.
  8. Braid the three ropes together tightly. Pinch the ends to seal. If using dyed eggs, tuck them into the center of the braid now. Place the loaf on a baking sheet lined with parchment paper.
  9. Repeat the shaping process with the second half of the dough to make a second loaf. Cover both loaves and let rise for another 1 1/2 hours, or until doubled again.
  10. Preheat the oven to 375°F (190°C). In a small bowl, mix the remaining 2 tablespoons of orange juice with the remaining 1/4 cup sugar and the slivered almonds to create a glaze.
  11. Bake the loaves for 20 minutes. Remove from the oven and brush the tops and sides generously with the orange-almond glaze.
  12. Return the loaves to the oven and bake for another 15 to 20 minutes, or until they are a rich, shiny chestnut brown and sound hollow when tapped on the bottom.
  13. Cool completely on wire racks before slicing.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 4.5g23%
Cholesterol 45mg15%
Sodium 150mg7%
Total Carbohydrate 38.0g13%
Dietary Fiber 1.5g6%
Sugars 12.0g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: greek, tsoureki, easter, bread, braided, yeast, orange, mastic, holiday, dessert, enriched, traditional, baking, spring, celebration, aromatic, soft, sweet
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