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tsoureki -easter bread

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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!

(2 ratings)
yield serving(s)
prep time 40 Min
cook time 2 Hr 10 Min
method Bake

Ingredients For tsoureki -easter bread

  • 3 1/4 tsp
    (a little over 1 tablespoon) dry active yeast
  • 2/3 c
    light brown sugar,packed
  • 1 c
    warm milk-not hot (105^ to 110^)
  • 5 1/2 c
    all purpose flour
  • 2 Tbsp
    lemon zest
  • 2 tsp
    crushed anise seed
  • 1/2 tsp
    salt
  • 7 lg
    eggs (3 of the eggs left whole, dyed red ,uncooked just dyed ) be careful so they don't break-
  • 6 Tbsp
    butter, melted and cooled
  • 1 lg
    egg white (lightly beaten) use the yolk with the 4 eggs above

How To Make tsoureki -easter bread

  • 1
    Make 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.
  • 2
    Add 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.
  • 3
    Transfer 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.
  • 4
    Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until double in size, about 1 hour.
  • 5
    Shape 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.
  • 6
    Repeat 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.
  • 7
    To 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.
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