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Nutrition Facts
Serving Size 1 loaves 1203g Recipe makes 2 loaves) The following items or measurements are not included below: 1 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%
how is this calculated?

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Tsoureki (Greek Easter Sweet Bread)

Recipe #87775 | 1½ hours | 40 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

Ingredients

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

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 360F (180°C), placing rack on lower shelf of oven.
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. 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.
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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Featured Reviews for This Recipe

From: Didi in Upstate, NY

On Apr 27, 2009

Evelyn I actually subscribed to this site just to give you a review, I've never done that before, lol. This is the BEST BREAD ever, and I made only 1/2 the recipe. I subbed "anise" because my mom (yes were totally Greek) was out and she didn't come home in time for me to p/u the spice. My mom gave it a double thumbs up... *actually she said, in a very heavy Greek accent*, "this is very good and moist, nice job baby"!!! Couldn't get a better compliment if I tried!!! Thank you and keep up the fantasatic work!!! I hope your aspirations to become a fulltime "Greek cook" develop soon!!

1 person found this review helpful

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From: Chef #1243405

On Apr 19, 2009

I made this bread for our Greek Easter this year. It was very easy to follow. The flavor is very good as well as the texture. I wanted, however, to make others aware of the cooking temperature and timing. I put my bread in a 350 degree oven for about 30 min. (I am so glad I did!!) The bread could have gone in for less time since the crust turned out very dark, almost black. Definately watch for the coloring before considering doneness. At 40 minutes, my bread would have been charred! I didn't use the mahlipi or the mastica. Next time, I'll try the mahlepi.

1 person found this review helpful

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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!!

4 people found this review helpful

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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

4 people found this review helpful

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