Greek Easter Sweet Bread (Tsoureki) is the traditional Greek Easter bread that’s a deliciously soft, gently sweet yeast bread similar to brioche. This is my recipe for the most aromatic, stringy and fluffy Greek tsoureki you have ever baked. It’s wonderful enjoyed on it’s own when fresh and leftovers make fantastic French toast.
Author: Nectaria
Servings: 1 loaf
INGREDIENTS
500 gr./17.63 oz. bread flour
150 gr./ 5.29 oz. sugar
1 pinch of salt
2 envelopes instant yeast
250 gr./ 8.81 oz. whole fresh milk, lukewarm
2 large eggs
100 gr./ 3.52 oz. unsalted butter, at room temperature
1 teaspoon mahlep powder
1 teaspoon vanilla extract
½ teaspoon mastic tears
¼ teaspoon cardamom powder
almond silvers for decorating
1 egg yolk mixed with 1 tablespoon milk for egg wash
INSTRUCTION
Beat the sugar and mastic in a food processor, until mastic is finely ground. You can also do this with a mortar and pestle.
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, milk, eggs, spices, vanilla extract and salt and mix for a few seconds. Add instant yeast and mix for few more seconds, just until evenly combined.
Add soft butter, increase speed to the next level and knead until dough firms up into a mass around the hook (it should still be sticking to the bottom of the bowl), 8–10 minutes.
Lightly butter the inside of a bowl. Use your hands to lift dough out of mixer bowl and place it in prepared bowl. Cover with a plastic wrap or a kitchen towel and let rise in a warm place until doubled in size, 40 to 60 minutes.
When dough is ready scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in three equal parts. Roll each part into strips 40-45 cm/ 15.7-17.7 inches long. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact. Then curled the braid around and placed in a baking tray
Optional: At this point you can press a red-dyed egg in the middle of the braid or just leave the braided loaf plain.
Place the tsoureki on parchment-lined baking sheet, covered, and let rise for about 1 hour, or until doubled in bulk.
While the tsoureki is rising, preheat oven to 320°F /160°C, placing rack in middle rack of oven.
In a small bowl add the egg and 1 tablespoon of milk 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 silvers and bake in preheated oven at 320°F /160°C for about 25-30 minutes, until nicely browned and fluffy.
Let the tsoureki cool down and wrap well with plastic wrap, so that it doesn’t become hard and dry. Store for up to a 4-6 days at room temperature.