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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaves 1203g Recipe makes 2 loaves) The following items or measurements are not included below: oranges, zest of |
||
| Calories 3259 | ||
| Calories from Fat 595 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 66.2g | 101% | |
| Saturated Fat 27.0g | 134% | |
| Monounsaturated Fat 23.9g | ||
| Polyunsaturated Fat 8.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 720mg | 240% | |
| Sodium 1646mg | 68% | |
| Potassium 1481mg | 42% | |
| Total Carbohydrate 578.9g | 192% | |
| Dietary Fiber 18.5g | 73% | |
| Sugars 178.5g | ||
| Protein 86.2g | 172% | |
Tsoureki (Greek Easter Sweet Bread)
By: evelyn/athens
Mar 30, 2004
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!!!
2 loaves
Ingredients
- 2 cups milk
- 2 (1/4 ounce) envelopes active dry yeast
- 8-9 cups bread flour
- 1 3/4 cups sugar
- 1 cup almond, very finely chopped (optional)
- 1 teaspoon salt
- 1 orange, zest of, grated
- 2 teaspoons finely ground anise seed or 1 tablespoon mahlepi
- 1 teaspoon (optional)
- 1/4 cup butter, melted
- 5 eggs, very well beaten
Glaze
- 1 egg yolk
- 2-3 tablespoons milk
- 1/2 cup slivered almond
Directions
1
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.2
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.3
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.4
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.5
Divide into six small balls and roll each into strips 12-15 inches long, and abut 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.6
Optional: At this point you can press two red-dyed eggs between the strips of the braid or just leave the braided loaf plain.7
Repeat the procedure to make the second loaf.8
Place the breads on a parchment-lined baking sheet, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 375F (190°C).9
Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds.10
Bake for about 40-45 minutes, or until golden brown. The bread should sound hollow when tapped on the bottom. Remove and cool on racks.11
*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.
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Browse similar recipes by category
- Course > Breads > Yeast
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Religious > Easter
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #823747
On Apr 22, 2008
Okay, I have to say this recipe was AMAZING!!!!! I am greek and decided to make tsoureki for the first time with my 3 year old son for our greek Easter. My mother offered her recipe, which is really good, but there really is no recipe. A little of this and a little of that. I can't bake like that!! So I found this recipe and decided to go for it. My bread turned out amazing!!! My mom said that the key to a good tsoureki is when you break it open and there are "strings" inside and not bubbles like regular bread. Well, my bread had more "strings" than my mother's!! 
I made one large, and 2 small ones. Next time I will make 4 small ones as the large one came out HUGE!!! I left out the anise and added an extra 1/4 cup sugar. I also put slivered almonds on top and brushed them with the 2 egg yolks.(as suggested by a reviewer) I kneaded it by hand as it was to much for my kitchen aid mixer.
By far, an amazing and easy recipe. Thanks!!
From: Bonnie G #2
On Mar 26, 2008
Made this for our Easter Brunch and it turned out wonderful. Well worth the effort to put it together. I made one braided and one basket with the red egg in the center. I didn't have almonds so used pecans and the Anise seet has I didn't have mahlepi or the masticha, also followed another reviewers comments and used TWO egg yolks for the glaze. It was wonderful with a slight anise flavor and the background of orange. It was enjoyed by all and I was so proud of the outcome. Thanks Evelyn for another great recipe and helping me to look so impressive.
From: FuffyPug
On Apr 5, 2005
Once again, I used one of Evelyn/Athens recipes and once again, I am not disappointed. This woman is an incredible cook and every one of her recipes which I have tried has been spectacular. I have a couple of warnings about this bread recipe - the first one is that your family will inhale it. My family was eating 3 thick slices at one time - it is definitely addictive. My second warning - I put 2 reasonably normal sized loaves into my oven and pulled out 2 gigantic monsters! It gets huge un the oven - I couldn't get over the size of the loaves! It won't go to waste though, trust me! This recipe was really easy to make. I have started making all the bread that my family and I eat and the kneading is very therapeutic. It would probably be good also if you used a multi grain flour - hmmm - something to try for the next time. Hello to Evelyn - and CONGRATULATIONS on winning first prize in the recipe contest - your Zesto Pesto will my next recipe to try. Wendy
From: CookingChristina
On Jan 4, 2008
Without a doubt, this is the best tsoureki recipe, I have ever made. It comes out so light and fluffy. I would certainly recommend it for all members to try this recipe. My greek mother who is super critical! When I asked her 'What did she think' She said 'Nothing wrong with it' Coming from her, that is the biggest compliment ever made!!
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