Easter Twist Tsoureki Food

TSOUREKI (GREEK EASTER BREAD)

Steps:

• 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.

YIA YIA'S TSOUREKI (GREEK EASTER BREAD)

Steps:

• 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.

EASTER TWIST (TSOUREKI)

Steps:

• Mix yeast with water. Add 2 tablespoons flour, 1 teaspoon sugar and 1/8 teaspoon salt. Stir, then let stand in a warm place until mixture bubbles and foams, about 10 minutes.
• In a large bowl beat the 4 eggs. Add remaining 1 cup sugar, cooled milk, melted butter and remaining 1 teaspoon salt. Stir in yeast mixture. If using vanilla add to mixture. Otherwise, blend mahlepi to 3 1/2 cups flour. Add to egg mixture to make a stiff and elastic dough. Dough will be very sticky. Knead well on a floured board for about 5 minutes. Or use dough hook of an electric mixer.
• Place dough in a greased bowl; cover with plastic wrap and a damp towel. Let rise until almost double in bulk, about 3 hours. Punch down and turn over in bowl. Cover with plastic wrap and a damp towel and let rise again until almost double in bulk, about 1 1/2 hours.
• Preheat oven to 350 degrees. Generously flour work area before rolling out dough. Separate dough into 3 balls. Roll into 14-inch-long ropes and braid. Place on greased round bread pan or cookie sheet and shape into a wreath. Let rise about 45 minutes until double in bulk. Brush with beaten egg and sprinkle with sesame seeds. Arrange 4 red eggs around the wreath. Bake 30 to 40 minutes until golden.

TSOUREKI (GREEK EASTER SWEET BREAD)

Steps:

• 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.
• 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.
• 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.
• 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.
• Divide into nine small balls and roll each into strips 10-12 inches long, and about 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.
• Optional: At this point you can press a red-dyed egg between the strips of the braid or just leave the braided loaf plain.
• Repeat the procedure to make the second and third loaves.
• Place the breads on parchment-lined baking sheets, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 340F (170°C), placing rack in middle rack of oven.
• Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds.
• Bake for about 35-40 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.
• *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.

TSOUREKI (SWEET GREEK EASTER BREAD)

Steps:

• 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.