Easter Bread Tsoureki Food

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Tsoureki recipe (Traditional Greek Easter bread) image

A traditional Greek Easter Bread (Tsoureki) recipe! Discover all the secrets behind making the fluffiest, tastiest traditional Tsoureki with this step by step, no fail recipe!

Provided by Eli K. Giannopoulos

Categories     Bread

Time 5h35m

Number Of Ingredients 14

24g dry yeast (0.85 oz.)
110g lukewarm water (3.9 oz.)
3g ground mastic (0.1 oz.) (buy online in Australia, UK, US/CA)
10g ground mahleb (0.35 oz.) (buy online UK, US/CA)
135g butter, from cow's milk, at room temperature (4.7 oz.)
230g sugar (8.1 oz.)
150g milk, at room temperature (5.3 oz.)
4 medium eggs, at room temperature (200g/ 7 oz. without their shells)
870g strong white (bread) flour (30.6 oz.)
zest of 1 orange
1 egg and 1 tbsp water
almond slivers
150g sugar (3.5 oz.)
150g water (3.5 oz.)


  • To prepare this tsoureki recipe (Greek Easter Bread), add in a bowl the lukewarm water, a pinch of sugar and yeast and stir. Wrap well with plastic wrap and set aside for about 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for the Greek Easter bread to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
  • Use a pestle or a blender to ground the masticha and mahlepi, along with a pinch of sugar and set aside. These aromatic spices will give Greek Easter bread its distinctive taste and amazing smell. But be careful not to add any more mastic than this tsoureki recipe calls for, as it will leave a slightly bitter taste to your Greek Easter bread.
  • In a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has dissolved. The key is to melt the butter at very low heat, so that the temperature doesn't 'kill' the yeast. Remove the pan from the stove and check the temperature. The mixture should be lukewarm - the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.
  • Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk to combine.
  • In the mixer's bowl add the flour, the ground mastic and mahlepi, orange zest and the butter-egg-yeast mixture from step 4. Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 15 minutes, until the dough doesn't stick on the sides of the bowl. At this point the dough should be really soft, like seen in the picture and a little sticky. (Be careful not to add any more flour than this tsoureki recipe calls for, as the dough should be really soft and not firm).
  • Cover the dough with plastic wrap and place in a warm environment, until at least it doubles in size (about 3-4 hours). If the environment is cold, preheat the oven at 30C/85F, turn it off and place the bowl inside.
  • Gently deflate the tsoureki dough with your hands and cut in 6 equal portions (three for each Greek Easter bread). Take one piece of the dough (do not flour the working surface!) and roll it a little with your hands. Hold with your hands from the edges and shake to stretch the dough into a rope. This technique will help the Greek Easter bread (tsoureki) form the characteristic stringy texture, as seen in the picture.
  • Form the Greek Easter bread into a braid and transfer on a large baking tray layered with parchment paper. Repeat the same procedure with the second tsoureki. Let the Greek Easter bread rise for about 1 more hour at room temperature or in the oven, until it puffs up and almost doubles in size, like in the pictures.
  • In a small bowl add the egg and 1 tbsp 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 slivers and bake in preheated oven at 150C / 310F fan for about 30-40 minutes, until nicely browned and fluffy. If its getting too brown too quickly cover with some parchment paper and continue baking.
  • Although the traditional tsoureki recipe doesn't call for syrup, garnishing Greek Easter bread with just a little syrup, always gives a little something! So it's up to you to decide! Prepare the syrup for the Greek Easter bread just right before you turn the tsoureki out of the oven. In a small pot add the sugar and water and bring to the boil. As soon as the sugar dissolves, remove the pot from the stove and ladle the hot syrup over the hot tsoureki.
  • Let the Greek Easter bread cool down and wrap well with plastic wrap, so that it doesn't become hard and dry. Store for up to a 5-6 days at room temperature or up to a couple of months in the freezer.

Nutrition Facts : ServingSize 1 slice, Calories 173kcal, Sugar 12g, Sodium 13.2mg, Fat 2.3g, SaturatedFat 0.9g, UnsaturatedFat 1.1g, TransFat 0g, Carbohydrate 33.3g, Fiber 0.9g, Protein 4.9g, Cholesterol 29.1mg


Tsoureki (Greek Easter Bread) image

This is a favorite bread of Greeks and non-Greeks. It is great even for another day besides Pasca. It works great as French toast as well. Not a diet bread though!

Provided by breadlover

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h25m

Yield 16

Number Of Ingredients 15

2 ¼ cups milk
1 cup sugar
¼ cup sweet butter
1 teaspoon yeast
8 cups unbleached bread flour, or more as needed
4 eggs
1 egg white
1 cup chopped blanched almonds
1 pound chopped dried apricots
1 orange, zested and juiced
1 lemon, zested
1 tablespoon mahlepi
1 egg yolk
¼ cup milk
½ cup slivered almonds


  • Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
  • Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
  • Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
  • Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 82.2 g, Cholesterol 70 mg, Fat 11.1 g, Fiber 4.8 g, Protein 12.9 g, SaturatedFat 3.3 g, Sodium 62.9 mg, Sugar 30.3 g


Tsoureki (Greek Easter Bread) image

The red Easter eggs that make this traditional bread so special are for decorative purposes only. Do not eat them.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 5h

Yield Makes 2 loaves

Number Of Ingredients 11

2 1/2 cups all-purpose flour, divided
1 cup sugar
4 1/2 teaspoons active dry yeast (from two 1/4-ounce envelopes)
1 cup whole milk
1 stick unsalted butter, cut into pieces and softened, plus more for bowl
3 large eggs, lightly beaten, plus 1 egg, beaten, for egg wash
2 teaspoons coarse salt
2 oranges, zested, plus 2 tablespoons juice
1 tablespoon pure vanilla extract
2 to 3 cups bread flour
10 Red Easter Eggs For Greek Easter Bread


  • Combine 1 1/2 cups all-purpose flour, sugar, and yeast in the bowl of a stand mixer fitted with whisk attachment; whisk on low speed to combine. Heat milk in a small saucepan over medium heat until it registers 110 degrees. With mixer speed on medium-low, gradually add milk to mixer bowl, scraping down sides if necessary. Mix until combined. Remove bowl, cover with plastic wrap, and let stand until bubbling, about 30 minutes.
  • Generously butter a large bowl; set aside. Return mixer bowl to stand and attach dough hook. Mix in lightly beaten eggs, in 3 additions, on medium speed. Add remaining all-purpose flour and salt and mix until incorporated. Add butter, orange zest and juice, and vanilla, mixing until combined. Gradually mix in 2 cups bread flour, scraping down sides of bowl if necessary; then add enough remaining bread flour to form a soft, slightly sticky dough that pulls away from the side of bowl. Increase speed to medium-high and mix until dough is very smooth, about 8 minutes. Form dough into a ball, place in buttered bowl, and turn to coat. Cover tightly with plastic wrap and let rise in a warm place until 1 1/2 times its original size, about 1 1/2 hours.
  • Line two 11-by-17-inch rimmed baking sheets with parchment. Punch down dough. Cut dough in half with a large knife or bench scraper, then cut each half into 3 equal pieces. Keeping 3 pieces covered with plastic wrap, roll remaining 3 pieces into 16-inch-long ropes with your hands. (If dough becomes dry, lightly dampen your palms to help in rolling.) Loosely braid ropes together, pinch ends to seal, and place loaf diagonally on 1 baking sheet. Repeat process with remaining 3 pieces of dough. Loosely cover each loaf with plastic wrap coated with cooking spray and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Preheat oven to 400 degrees with racks in upper and lower thirds. Transfer baking sheets to oven and bake bread 10 minutes. Remove 1 baking sheet from oven. Quickly and carefully push 5 eggs, larger side down, into the center of the loaf, spacing them evenly down the length. Brush with egg wash and immediately return to oven. Repeat with remaining loaf. Reduce oven temperature to 350 degrees and bake, rotating baking sheets from top to bottom and front to back halfway through, until loaves are deep golden and sound hollow when tapped on bottom, about 25 minutes more. (If necessary, cover with parchment-lined foil to prevent overbrowning.) Transfer bread to a wire rack; let cool completely.


Easter Bread (Tsoureki) image

This whimsical bread is studded with dyed Easter eggs for a festive look.

Provided by Melissa Roberts

Categories     Bread     Egg     Breakfast     Brunch     Side     Bake     Easter     Vegetarian     Kid-Friendly     Spring     Edible Gift     Bon Appétit     Small Plates

Yield Makes one 14" loaf

Number Of Ingredients 4

6-7 large eggs
Food coloring (optional)
Master Sweet Dough
All-purpose flour (for dusting)


  • Place 5 or 6 eggs in a medium pot. Pour in cold water to cover by 1" and bring to a boil over medium-high heat. Remove from heat, cover pot, and let stand for 10 minutes. Transfer eggs to a medium bowl of ice water; let cool completely.
  • If desired, color eggs according to food-coloring package directions. Transfer eggs to paper towels to dry. DO AHEAD: Eggs can be dyed up to 1 week ahead. Cover and chill.
  • Line a large baking sheet with parchment paper. Punch down dough. Divide into 3 equal pieces. With lightly floured hands, roll each piece on a lightly floured surface into a 16"- long rope with tapered ends. (If dough begins to bounce back, cover with a kitchen towel and let rest for 10 minutes to allow dough to relax.)
  • Arrange ropes side by side lengthwise on prepared sheet. Pinch top ends together. Braid dough. Pinch bottom ends together to secure (braided loaf will be about 12" long). Tuck dyed eggs between braids, spacing evenly. Loosely cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes. Arrange a rack in middle of oven; preheat to 375°F. Whisk remaining egg with 2 teaspoons warm water in a small bowl. Avoiding dyed eggs, brush dough all over with egg wash. Bake until bread is golden and an instantread thermometer inserted into center of loaf registers 190°F, 20-25 minutes. Let cool on a wire rack. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely and store airtight at room temperature.


Yia Yia's Tsoureki (Greek Easter Bread) image

My Yia Yia made this Greek Easter bread for many years, so this is very dear to my heart. It is slightly sweet and has a soft, golden brown crust. Leftovers can be used for toast the next day. Christos Anesti!

Provided by Jacolyn

Categories     Bread     Yeast Bread Recipes

Time 5h40m

Yield 20

Number Of Ingredients 16

2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
6 ¼ cups all-purpose flour, divided
½ cup butter
¼ cup shortening (such as Crisco®)
1 teaspoon ground mastic
1 cup milk
1 cup white sugar
½ teaspoon salt
3 eggs at room temperature, beaten
¼ cup sliced almonds
½ cup water at room temperature
2 red-dyed eggs
1 egg, beaten
¼ cup sliced almonds
2 tablespoons sesame seeds


  • Pour yeast into a small bowl; add warm water and 1/4 cup of flour. Stir, cover with two damp kitchen towels, and leave in a warm place until bubbly, about 2 1/2 hours.
  • Combine butter, shortening, and mastic in a saucepan over medium-low heat.
  • Stir milk and sugar together in another saucepan over medium-low heat until sugar is dissolved and mixture is warm. Remove from heat.
  • Pour 2 cups flour into the butter mixture and stir well. Add salt, then stir in the yeast mixture. Add 2 more cups of flour and stir well. Stir in 3 beaten eggs. Slowly add the milk mixture and 1 cup of flour and stir well. Add the room-temperature water and the last cup of flour and stir until the dough is not sticky.
  • Knead dough on a lightly floured surface for 20 minutes with lightly floured hands. Form dough into a ball. Cover with damp towels and let rise in a warm place until doubled in volume, about 2 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease two baking sheets.
  • Divide dough into two pieces and separate each piece into three strands. Braid each of the 3 strands together to form 2 braided loaves. Place on the baking sheets. Nestle the red-dyed eggs between the strands. Brush the dough with the remaining beaten egg. Sprinkle the tops with almonds and sesame seeds.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 41.7 g, Cholesterol 67.1 mg, Fat 10.9 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 115.8 mg, Sugar 10.8 g


Tsoureki - Greek Easter Bread (Bread Machine Recipe) image

Tsoureki is a sweet egg bread (similar to Challah) that is braided and decorated with dyed eggs for Greek Easter. This is my first time making it using this recipe (and the first time it came out properly!) - so I wanted to share. This recipe is made in the bread machine on the dough setting and then braided and baked in the oven. Adapted (very slightly) from this recipe: http://www.kitchenlink.com/cookbooks/2000/0385477775_3.html I listed the brands I used, but obviously you can use whatever you prefer. (I wrote my instructions for beginners like myself. If you know what you're doing, ignore my tangents!)

Provided by Teagan Murphy

Categories     Yeast Breads

Time 5h

Yield 12 slices, 12 serving(s)

Number Of Ingredients 10

1 cup whole milk
4 cups bread flour (King Arthur)
2 1/2 teaspoons bread machine yeast (Fleischman's)
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon orange zest
1 teaspoon ground aniseed (plus whole anise seed for decoration, if you like)
2 tablespoons olive oil
2 large eggs (plus 3 dyed Easter eggs for decoration, if you like)
1 egg yolk (whisked with 1 tablespoon water for glaze)


  • Place the milk, 2 cups of flour, and yeast in the bread machine pan and process on the dough setting. (Mine takes around 1.5 hours).
  • While the machine is working (no rush here - you have plenty of time) mix the other 2 cups of flour with the sugar, salt, orange zest, and the anise seed. (I couldn't find ground anise seed so I ground some up in my blender. A coffee grinder would work as well).
  • Once the dough cycle is completed, add the flour mixture, olive oil, and eggs. Process again on the dough setting. (Another 1.5 hours! But for me, this is preferable to doing it by hand. My handmade dough ends up like a brick).
  • Once the second cycle is completed, remove the dough to a well-floured surface. Punch down and form into a ball. (This is easy! I was scared because this is where I get into trouble - I tend to overwork things. Look it up on YouTube if you don't know how: http://youtu.be/5HW38Bn-hnI).
  • Cover and let the dough rest for 15 minutes. (I left it on the counter top and covered it with paper towels).
  • Now, divide the dough into three parts. Roll each piece into a rope and braid, working from the center to the ends. Pinch the ends together and turn under. (Once again, if you don't know how: http://youtu.be/YR6aIAh2Vt8 And if you don't feel like braiding it at all - I won't tell. It tastes wonderful no matter what the shape).
  • Embed the dyed eggs (optional) in the folds of the braid. Cover and let the dough rise until doubled in bulk - about 1 hour.
  • Meanwhile, preheat the oven to 375 degrees F. (Note: Mine came out a little dark on top so I'm gonna try 350 degrees next time.) Once the dough has risen, brush it lightly with the egg wash. (I sprinkled some whole anise seeds on top, but you don't have to do that. Some people use slivered almonds, but my family has allergies).
  • Bake in the preheated oven for 40 to 45 minutes or until golden brown. (I slid the parchment paper directly onto a preheated pizza stone. My bread came out a little dark on the top, next time I'll drape some foil paper over it around 15 minutes in).
  • Cool on a rack. Store in a brown bag for up to 3 days. (When it starts getting stale - if it lasts that long - you can make french toast with it. I recommend this recipe: http://www.food.com/recipe/dennys-style-french-toast-90674 So good!).


Tsoureki (Sweet Greek Easter Bread) image

This recipe was passed down to me from my Greek aunt. Traditionally the bread was made exclusively for Easter celebrations and had red-dyed hard boiled eggs nestled in the braids of the loaf. Nowadays the bread is popular at breakfast and is served all year round, without the hard boiled eggs.

Provided by buelow

Categories     Breads

Time 37m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 11

1 cup milk
4 1/2-5 1/2 cups flour
3/4 cup sugar
1 1/2 tablespoons yeast
3 eggs
1 egg yolk
1 teaspoon salt
1/2 cup butter, softened
2 tablespoons orange juice
2 teaspoons orange zest
2 teaspoons vanilla extract


  • Heat milk and whisk in 1½ cups flour, sugar, and yeast.
  • Cover with plastic and let stand for ~30 minutes.
  • Add eggs one at a time.
  • Add another cup flour, orange zest, and salt. Then add butter, vanilla, and orange juice. Gradually add remaining flour, kneading until smooth.
  • Coat a bowl with oil and roll dough in it to coat. Cover with plastic and let rise for 1½ hour. Preheat oven to 400.
  • Make braids with the dough (2 loaves).
  • Mix egg yolk with 1 tablespoon water. Brush loaves with mixture.
  • Bake 15 minutes. Reduce heat to 350 and bake 20 minutes. Let stand 5 minutes.

Nutrition Facts : Calories 330.1, Fat 10.5, SaturatedFat 5.9, Cholesterol 83.5, Sodium 291.6, Carbohydrate 50.4, Fiber 1.7, Sugar 13, Protein 8


Peloponnesian Tsoureki (Braided Easter Bread) image

Provided by Diane Kochilas

Categories     side dish

Time 6h

Yield 2 loaves, 6 to 8 servings each

Number Of Ingredients 13

2 cups milk, plus 2 tablespoons
2 envelopes active dry yeast
8 cups bread flour, plus additional flour for dusting
1 3/4 cups sugar
1 cup almonds, very finely chopped
1 teaspoon salt
Grated rind of 1 orange
2 teaspoons finely ground anise seed
1/4 cup olive oil, plus additional oil for greasing the pans
5 eggs, very well beaten
4 dyed hard-boiled eggs
1 egg yolk, slightly beaten
Slivered almonds to sprinkle over the loaves


  • Warm the 2 cups of milk and place in a large bowl. Add the yeast, 1 cup of the flour and 1/4 cup of the sugar. Cover, and set aside in a warm place until the mixture becomes spongy, about 1 hour.
  • In a large bowl combine the remaining 7 cups flour, the chopped almonds, salt, remaining sugar, orange rind and anise seed. Make a well in the center. Add the yeast mixture, olive oil and beaten eggs. Stir, working outward, until a dough forms.
  • Dust a work surface with a little flour, and knead the dough, adding more flour if necessary, until it is smooth and doesn't stick to your fingers, about 12 minutes. 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 2 hours.
  • Punch the dough down. Divide into 6 small balls, and roll each into strips 12 to 15 inches long and about 2 inches in diameter. Lay 3 strips side by side, pinch them together at one end, and braid. Pinch the braids together at the other end to hold the loaf together. Press 2 dyed eggs between the strips of the braid.
  • Repeat the procedure to make a second loaf. Place the loaves on a lightly oiled baking sheet, cover with the cloth, and let rise for 2 hours, or until doubled in bulk.
  • Preheat the oven to 375 degrees. Beat together the egg yolk and the 2 tablespoons milk. Brush over each loaf, and sprinkle each with the slivered almonds. Bake for 40 to 45 minutes, or until golden brown. The loaves should sound hollow when tapped on the bottom. Remove from the oven and cool on racks.


Tsourekia- Greek Easter Bread image

Make and share this Tsourekia- Greek Easter Bread recipe from Food.com.

Provided by Poppy

Categories     Breads

Time 2h35m

Yield 2 loaves

Number Of Ingredients 10

36 ounces flour
1 cup butter
2 tablespoons grated orange rind
6 eggs
1 1/2 cups sugar
1/2 cup milk
2 tablespoons yeast
1/2 cup lukewarm water
sesame seeds (optional)
colored hardboiled egg (optional)


  • Dissolve the yeast in the lukewarm water.
  • Add a teacup of flour and beat the mix with a towel and place it in a warm place to rise.
  • Slightly heat the milk, the sugar, the butter and the orange rind and place them in a bowl.
  • Add the yeast, the eggs, beaten, and the flour, stirring constantly.
  • Make sure the dough is neither too soft nor too tough.
  • Cover this dough with a towel and let it stand in a warm place for about an hour and a half.
  • When the dough has doubled in size, knead it again by hand and shape plaited breads.
  • (Traditionally for easter, red colored hard cooked eggs may be pressed into the braided bread) Brush the breads with 2-3 beaten egg yolks and bake them in a medium oven for about 30-35 minutes.

Nutrition Facts : Calories 3552.7, Fat 114.8, SaturatedFat 65.2, Cholesterol 887.1, Sodium 911.2, Carbohydrate 549.5, Fiber 16.9, Sugar 152.5, Protein 79.2

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Instructions. Mix the yeast, 2 tablespoons sugar, salt, 2 tablespoons flour, and milk together and let sit for 10 mins. This is to activate yeast. Mix butter, eggs, remaining sugar, orange/lemon zest, and vanilla in with the yeast mixture, blend well. Add remaining flour and mix until it becomes a dough (add more flour if you notice the dough ...
From lemonandolives.com

Prepare the syrup for the Greek Easter bread just right before you turn the tsoureki out of the oven. In a small pot add the sugar and water and bring to the boil. As soon as the sugar dissolves, remove the pot from the stove and ladle the hot syrup over the hot tsoureki. Let the Greek Easter bread cool down and wrap well with plastic wrap, so ...
From tastemyworld.com

2022-02-14 Brush with the egg wash and sprinkle with flaked almonds. Preheat the oven to 180°C (350°F) for at least 30 minutes. Bake the bread for 40-45 minutes or until deeply golden and sounding hollow when tapped underneath. You may need to cover the tsoureki after 20 minutes to avoid it browning too much.
From supergoldenbakes.com

The Tsoureki Easter Bread. But let’s get back to the wonderful sweet Easter bread: Tsoureki. As mentioned before, this is the recipe we’d like to share in this post (besides the traditions you just read). It’s a fantastic, fluffy bread, made with butter, milk, eggs and flour. The aromas from the Chios mastic, the mahleb and the orange ...
From littlecookingtips.com

2022-08-04 Instructions. Preheat oven to 310 degrees F with the fan on. In a bowl, add lukewarm water, a pinch of sugar, and yeast. Stir to combine. Wrap with a plastic sheet and rest for 6 to 7 minutes until yeast rises and starts bubbling.
From recipes.net

2020-04-19 First rise. Transfer the dough to a large greased bowl. Cover with a clean kitchen towel or plastic wrap and place it in a dark, warm spot of your kitchen (like your oven or in the microwave). Let the dough rise for 2 hours. Second rise. After 2 hours, the dough will double in volume. Uncover it and punch it down.
From bakedambrosia.com

2020-04-13 Whisk the reserved 1/2 egg with 1/2 tbsp. water and a pinch of salt in a small bowl. Carefully brush the loaf with the egg wash. Sprinkle over the flaked almonds. Place the tsoureki in the oven. Bake for 30 minutes, and then turn the oven down to 160°C (140°C fan) and bake for a further 20-30 minutes.
From acaperinthekitchen.com

2022-03-30 Make the Greek Easter bread into a braid and move on a large baking tray layered with parchment paper. Repeat the same procedure with the second tsoureki. Let the Greek Easter bread rise for about 1 more hour at room temperature or in the oven. In a small bowl add the egg and 1 tbsp water and whisk with a fork. Brush the top of each Greek ...
From thegreekdeli.com

5. While the braids are rising, preheat oven to 375 degrees Farenheit (190°C). Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds. 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.
From dianekochilas.com

Melt the butter over low heat and set it aside to cool. In a small bowl, combine 1 cup of the flour with the sugar, dry milk, salt, and spices. Mix 2 of the eggs into the risen starter. Stir in the cooled melted butter. If you're substituting almond extract for mahlep, stir it in, along with the orange zest.
From kingarthurbaking.com

2021-10-22 Pinch all 3 pieces together on one end to secure, then braid the ropes, entwining the red hard-boiled egg (if using) into the bread. Pinch the other end of …
From greatist.com

Explore Tsoureki Bread Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Gerd Recipes Low Acid Recipes Vegetarian Vegetarian Gerd Diet Low Acid Vegetarian Recipes Slow Cooker Vegetarian Minestrone Soup Vegetarian Hungarian Goulash Recipe Vegetarian Lunch …
From recipeschoice.com

2022-04-17 Add the butter stirring it into the milk so it melts. Allow to cool. Step 2: In a large bowl, place 100 grams of the flour with the yeast, salt, orange zest and one teaspoon of the sugar. Pour in the cooled milk/butter mixture and beat with a wooden spoon until you have a mix that resembles a thick batter.
From souvlakiforthesoul.com

2017-04-03 The fluffiest and most delicious traditional tsoureki, or Greek Easter bread, flavoured with masticha and mahlepi. Sweet is the day that you decide to devote some time to making tsoureki, the traditional Greek Easter bread which is often served to break the Lenten fast. On Easter Sunday it is offered to family and friends as a way to express ...
From miakouppa.com

2022-04-13 Tsoureki is a sweet Greek Easter bread, which has a three-strand braid to represent the Holy Trinity. It is traditionally made today, Holy Thursday (along with the dyeing of the Easter eggs) and eaten after midnight mass and on Easter Sunday. It is made with eggs and sugar and flavoured with mastiha and mahlepi- leaving an amazing aroma throughout your …
From greekcitytimes.com

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