TSOUREKI (GREEK EASTER BREAD)
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
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.
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 (BREAD MACHINE RECIPE)
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
Steps:
- 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!).
PELOPONNESIAN TSOUREKI (BRAIDED EASTER BREAD)
Provided by Diane Kochilas
Categories side dish
Time 6h
Yield 2 loaves, 6 to 8 servings each
Number Of Ingredients 13
Steps:
- 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.
TSOUREKI (GREEK EASTER SWEET BREAD)
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!!!
Provided by evelynathens
Categories Yeast Breads
Time 1h20m
Yield 3 loaves
Number Of Ingredients 14
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.
Nutrition Facts : Calories 2170.2, Fat 43.7, SaturatedFat 18, Cholesterol 430.2, Sodium 1126.3, Carbohydrate 386.4, Fiber 12.7, Sugar 118.4, Protein 57.5
TSOUREKI (SWEET GREEK EASTER BREAD)
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
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.
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
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GREEK EASTER BREAD (TSOUREKI) - SAVOR THE BEST
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Reviews 55Calories 328 per servingCategory Breads
- Add 2 cups of the flour, all of the yeast and 1/2 cup of the sugar to a bowl. Next, add the warm milk and mix (by hand or with a mixer) until all the lumps are gone (you will have a very thin mixture). Cover the bowl and let it stand for 30 to 45 minutes. This will develop the sponge and give the yeast a jump start.
- Add the melted butter and eggs and mix well. Pour 5 cups (600 grams) of flour, the salt, remaining 1 cup of sugar, ground Mahlab, orange and lemon zest to the dough and mix thoroughly to blend all the ingredients. Slowly add the remaining 2 to 3 cups of flour to the dough and knead for about 10 minutes. If you are not using a stand mixer then turn the dough out onto a floured surface and knead by hand. The dough will be very soft and sticky but will get easier to work with after a long knead. It will also become firmer after it proofs. If you are tempted to add more flour, wait until after it proofs.
- Form into a ball and place in a lightly greased bowl. Cover with a clean dishtowel and set aside to rise for 1 ½ to 2 hours.
- Place the dough on a floured work surface. Divide into 6 equal sections, rolling each section into ropes about 15" long. For each loaf, braid 3 ropes, then press the eggs into each braid. Set bread aside to rise again for 1 hour on a greased baking sheet.
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