Foolproof Tsoureki recipe – conventional Greek Easter bread with mahleb and mastiha identical to yiayia used to make! This barely candy and fluffy bread is ideal for Easter however scrumptious year-round.
Baking for Easter? You gotta make my Easter Gingerbread Home
Publish might include affiliate hyperlinks. For extra data, verify my disclosure
The scent of freshly baked Tsoureki is sufficient to transport me straight again to my Greek childhood.
This mushy and fluffy bread is historically baked throughout Easter in Greece, though as of late you could find it all year long.
In case you are not accustomed to Tsoureki then you might be in for such a deal with. This braided enriched bread appears similar to Challah however has a singular taste of its personal.
Tsoureki is historically formed into a 3 strand braid to symbolise the Holy Trinity of Father, Son, and Holy Spirit.
What makes Tsoureki so particular?
Tsoureki comprises two very distinctive elements that give it an unbelievable aroma that’s unmistakeable! Let’s take a more in-depth look:
• Mastiha (mastic gum) Mastiha is the resin of a small evergreen shrub that grows on the Greek island of Chios. Mastic gum is reported to have some well being advantages and has been used for hundreds of years.
In Greece you will see that a plethora of merchandise utilizing mastiha, together with chewing gum and liqueur. To make use of in Tsoureki you grind the small crystal gum drops to a tremendous powder in a pestle and mortar. A bit of goes a great distance as mastiha has a powerful and really distinctive taste.
• Mahlepi (a.okay.a mahleb, mahlab) is the small kernel of a Persian cherry tree. Mahleb has a refined cherry / almond, candy woody taste. You should buy powdered mahlepi on-line or in Greek specialist grocery shops. Add a couple of drops almond extract when you can’t buy any.
Tsoureki Elements
You may make the dough utilizing a stand mixer, a hand mixer with dough hooks or by hand. I used an electrical hand mixer within the recipe video as it’s simpler to exhibit.
- White bread flour
- Sugar and salt
- Fast rise yeast – such a yeast doesn’t require activation and is blended straight into the dry elements. Additionally bought as quick motion or on the spot dry yeast.
- Floor mastiha and mahlepi
- Orange zest (elective) or for a extra intense orange taste you may exchange half the milk with contemporary orange juice
- Giant eggs plus a small egg for egg wash
- Milk, ideally room temperature
- Unsalted butter, melted or very mushy
- Flaked almonds
Proving Your Easter Bread
You’ll need to show the dough twice. The majority rise comes first the place the dough is left to show till doubled in dimension. The dough is then braided and left to rise as soon as extra earlier than baking.
The temperature in your kitchen will have an effect on how lengthy it takes on your dough to rise. On a chilly day it is going to take considerably longer, so I like to put the bowl within the oven or the microwave with the sunshine on (however no warmth).
The way to make Tsoureki (Greek Easter Bread)
Full measurements and directions could be discovered on the printable recipe card on the backside of the web page. Please check out the steps and video earlier than making an attempt this recipe!
Measure the flour, yeast, sugar, salt, mahlepi and floor mastic gum into a big bowl or the bowl of your stand mixer. Stir briefly to mix.
Add the zest, eggs, milk and melted butter. Beat collectively on a low pace setting utilizing the dough hook attachment till a sticky dough varieties. Proceed to combine till the dough varieties a ball and is clean. Don’t be tempted so as to add extra flour except the dough may be very sticky!
Place the dough right into a flippantly greased bowl, cowl with a clear kitchen towel and place someplace heat to rise for an hour or till doubled. The dough ought to gently spring again if prodded together with your finger.
Tip the dough onto a flippantly floured worktop and divide the dough into three items. Form each bit right into a ball form. Flatten first then tuck the ends into the centre and roll between your arms to kind a ball.
Flatten the ball together with your hand and roll out to an oblong form. The dough might shrink as you are attempting to roll it out. Go away it to relaxation for a couple of minutes then attempt once more if that’s the case.
Roll the dough right into a log form as you’d do a Swiss roll. Press the sides down gently together with your fingertips as you might be rolling to seal.
Roll every part right into a thick clean rope of equal size.
Pinch the sides of the ropes to seal and braid loosely. Tuck the ends below and switch your braided bundle onto a lined baking sheet.
Cowl loosely with plastic wrap and rise for 60 – 90 minutes till your tsoureki is plump.
Preheat the oven to 180°C (350°F) for a minimum of half-hour. Brush with the egg wash and sprinkle with flaked almonds.
Bake for 40-45 minutes or till deeply golden and sounding hole when tapped beneath. You might have to cowl the tsoureki after 20 minutes to keep away from it browning an excessive amount of.
Cool on a wire rack, slice and serve. Καλό Πάσχα!
Storing Tsoureki
Your Easter bread ought to keep contemporary for a number of days wrapped in a clear linen towel. It should style superb even after it begins turning into a little bit stale, merely pop a slice within the toaster to serve.
You can too freeze the sliced loaf and toast straight from frozen. So yummy unfold with butter for breakfast!
HAVE YOU MADE MY TSOUREKI RECIPE? Please go away a ranking, publish a photograph on my Fbweb page, share it on Instagram, or put it aside to Pinterest with the tag #supergoldenbakes and make my day!
YOU WILL ALSO LOVE
Tsoureki Recipe
Servings: 16 slices
Energy: 178kcal
Forestall your display screen from going darkish
Directions
-
Measure the flour, yeast, sugar, salt, mahlepi and floor mastic gum into a big bowl or the bowl of your stand mixer. Stir briefly to mix.
-
Add the zest, eggs, milk and melted butter. Beat collectively on a low pace setting utilizing the dough hook attachment till a sticky dough varieties. Proceed to combine till the dough varieties a ball and is clean. Don’t be tempted so as to add extra flour except the dough may be very sticky!
-
Place the dough right into a flippantly greased bowl, cowl with a clear kitchen towel and place someplace heat to rise for an hour or till doubled. The dough ought to gently spring again if prodded together with your finger.
-
Tip the dough onto a flippantly floured worktop and divide the dough into three items. I prefer to weigh the dough first to ensure each bit is of equal weight. Preserve coated with plastic wrap.
-
Form each bit right into a ball form. Flatten first then tuck the ends into the centre and roll between your arms to kind a ball.
-
Flatten the ball together with your hand and roll out to an oblong form. The dough might shrink as you are attempting to roll it out. Go away it to relaxation for a couple of minutes then attempt once more if that’s the case.
-
Roll the dough right into a log form as you’d do a Swiss roll. Press the sides down gently together with your fingertips as you might be rolling to seal.
-
Roll every part right into a rope of equal size.
-
Pinch the sides of the ropes to seal and braid loosely. Tuck the ends below and switch your braided bundle onto a lined baking sheet.
-
Cowl loosely with plastic wrap and rise for 60 – 90 minutes till your tsoureki is plump. Brush with the egg wash and sprinkle with flaked almonds.
-
Preheat the oven to 180°C (350°F) for a minimum of half-hour. Bake the bread for 40-45 minutes or till deeply golden and sounding hole when tapped beneath. You might have to cowl the tsoureki after 20 minutes to keep away from it browning an excessive amount of.
-
Cool on a wire rack. Slice and serve!
Video
Notes
• Mastiha (mastic gum) Mastiha is the resin of a small evergreen shrub that grows on the Greek island of Chios. To make use of in Tsoureki you grind the small crystal gum drops to a tremendous powder in a pestle and mortar. A bit of goes a great distance as mastiha has a powerful and really distinctive taste.
• Mahlepi (a.okay.a mahleb, mahlab) is the small kernel of a Persian cherry tree. Mahleb has a refined cherry / almond, candy woody taste. You should buy powdered mahlepi on-line or in Greek specialist grocery shops. You may add a couple of drops almond extract when you can’t buy any.
Storing Tsoureki
Your tsoureki ought to keep contemporary for a number of days wrapped in a clear linen towel. It should style superb even after it begins turning into a little bit stale, merely pop a slice within the toaster to serve. You can too freeze the sliced loaf and toast straight from frozen.
*comprises affiliate hyperlinks
Dietary Data
Energy: 178kcal | Carbohydrates: 27g | Protein: 6g | Fats: 6g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 1g | Ldl cholesterol: 39mg | Sodium: 115mg | Potassium: 95mg | Fiber: 2g | Sugar: 6g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
