tsoureki -easter bread
(2)
This recipe and photo is from "Country Living" magazine.
This ia a rich brioche- moist and fluffy- and chewy.
Custom dictates that eggs, dyed a scarlet red, be baked in the braided crown of this Greek Easter Bread. Many nationalities make this same recipe , under different names.
France and USA have King Cake.
Kulich of Russia and Jewish Challah bread are all similar.Delicious!
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(2)
yield
serving(s)
prep time
40 Min
cook time
2 Hr 10 Min
method
Bake
Ingredients For tsoureki -easter bread
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3 1/4 tsp(a little over 1 tablespoon) dry active yeast
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2/3 clight brown sugar,packed
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1 cwarm milk-not hot (105^ to 110^)
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5 1/2 call purpose flour
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2 Tbsplemon zest
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2 tspcrushed anise seed
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1/2 tspsalt
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7 lgeggs (3 of the eggs left whole, dyed red ,uncooked just dyed ) be careful so they don't break-
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6 Tbspbutter, melted and cooled
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1 lgegg white (lightly beaten) use the yolk with the 4 eggs above
How To Make tsoureki -easter bread
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1Make dough:
Coat a large bowl with oil and set aside.
Dissolve the yeast and 1 Tablespoon brown sugar in the heated milk in a small bowl.
Combine 4 1/2 cups flour, remaining sugar, zest,anise, and salt in the bowl of a mixer fitted with paddle attachment and mix on low speed. -
2Add the 4 undyed eggs and the extra yolk, the yeast mixture, and the melted butter and continue to mix on low speed until a firm dough forms, adding more flour if necessary.
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3Transfer dough to a lightly floured surface and knead by hand until it is soft and elastic-- about 10 minutes.
Form dough into a ball and transfer it to the prepared oiled bowl, turning to coat all sides with oil. -
4Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until double in size, about 1 hour.
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5Shape the loaf:
Preheat oven to 350^.
Punch down dough, turn out onto a lightly floured board, and divide into 3 equal parts. Using palms of your hands, roll out one piece to create a 2 1/2 foot long rope. -
6Repeat with the remaining 2 dough pieces.
Braid the 3 strands together and seal the ends under each other to create a circle. Transfer to a baking sheet. Place the dyed eggs carefully and evenly spaced, in the grooves of the braid, cover with a towel, and let rise until doubled- about 40 minutes. -
7To bake bread:
Brush the loaf with the beaten egg white and bake until loaf is golden and sounds hollow when tapped-- about 30 minutes.
Transfer the finished loaf to a wire rack to cool. Serve at room temperature. The eggs are now cooked perfect. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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