Greek Tsoureki (Greek Easter Bread) is a holiday sweet bread that is made by Greeks during Easter, not only in Greece, but also in other countries with Greek communities. Even if you are not Greek make and enjoy this sweet bread over a hot cup of tea or coffee.
Author: Nectaria
Servings: 1 loaf
INGREDIENTS
For the Starter
180 gr. /6.34 oz. bread flour
225 gr. /7.93 oz. lukewarm milk
4 ½ teaspoons dry yeast
For the tsoureki
75 gr. / 2.5 oz. melted butter, warm
400gr. /14.10-15.87 oz. bread flour
180 gr. /6.34 oz. sugar
1 teaspoon salt
1 tablespoon vanilla extract
½ teaspoon ground mahlep
½ teaspoon ground mastic
2 large eggs + 1 egg for brushing the loaf
1 tablespoon almond slivers, for sprinkling (optional)
INSTRUCTIONS
To make the starter
Mix the starter ingredients in a large bowl. Cover the bowl and let rest at room temperature for 1 hour. The mixture will initially be the consistency of thick pancake batter; after an hour it should be very bubbly, airy, and doubled in size. While the starter rests, prepare the dough. Melt the butter over low heat and set it aside to cool.
To make the tsoureki
Mix 2 of the eggs into the risen starter. Stir in the cooled melted butter. Then stir in vanilla extract, ground mahlep and mastic. Add sugar and stir until everything is incorporated.
Transfer the starter mixture in a large mixing bowl. Add the flour and with the help of an electric mixer or stand mixer (using dough hook) knead until the dough is gathered around the hook, this will take about 10 minutes.
The dough is going to be soft and sticky.
When dough is done, place the dough into a lightly greased bowl and cover with plastic wrap. Let dough rise for about 1 hour or until double in volume.
Divide into three balls and roll each 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.
Optional: At this point you can press a red-dyed egg between the strips 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 300°F /150°C, placing rack in middle rack of oven.
In a small bowl add the egg and tablespoons 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 silvers and bake in preheated oven at 300°F /150°C for about 30-40 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.