adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tsourekia (Greek Easter bread)
0 Likes
Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Indulge in a festive Orthodox Easter sweet bread - Christos anesti!
Ingredients:
  • 80ml (1/3 cup) water
  • 1/2 tsp caraway seeds
  • 250g butter, melted
  • 215g (1 cup) caster sugar
  • 375ml (1 1/2 cups) warm milk
  • 4 eggs, lightly whisked
  • Pinch of salt
  • 30.00 ml (21g/3 sachets) dried yeast
  • 1.35kg (9 cups) self-raising flour
  • 1/2 tsp ground allspice
  • Olive oil, to grease
  • 2 coloured Greek Easter eggs (see Related recipes)
  • 25g (1/4 cup) flaked almonds
  • Butter, to serve
  • 41.20 gm milk
  • 1 egg yolk
Instructions:
  • Simmer caraway seeds in water over medium heat for 2 minutes. Allow to cool for 10 minutes to enhance flavors.
  • In a big bowl, mix the melted butter, sugar, and 250ml (1 cup) warm milk. Slowly whisk in the egg and salt until well combined. Stir in the caraway mixture until fully incorporated.
  • Stir yeast into the remaining milk until dissolved. Mix in the butter mixture. Gradually add flour and allspice, then use your hands to bring the dough together in the bowl.
  • Transfer the dough to a lightly floured surface and knead for 15 minutes until it becomes smooth and elastic. Lightly grease a large bowl with oil. Place the dough in the bowl, ensuring it is coated with oil. Cover with a damp tea towel and let it rest in a warm, draft-free spot for 2 hours until the dough doubles in size.
  • Using your fist, create an indentation in the center of the dough. Transfer it to a lightly floured surface and knead for 15 minutes or until the dough is smooth. Let it rest for 10 minutes before using.
  • Prepare the baking trays by lightly greasing them with oil. Divide the dough into 6 equal portions and roll each into a 40cm-long log. Place 3 logs side by side on a tray and plait them together, tucking the ends under the loaf. Repeat with the remaining dough to create another loaf.
  • Cover the loaves with a moist tea towel and let them rise in a cozy, draft-free spot for about 1 hour, or until almost doubled in size.
  • In a bowl, gently whisk the milk and egg yolk to create a smooth glaze.
  • Preheat your oven to 180°C. Brush the loaves with glaze and gently press 1 colored egg into the top of each loaf, exposing half of the egg.
  • Top with a generous amount of crunchy almonds. Bake in the oven for 45-50 minutes until the bread turns golden and sounds hollow when tapped on the bottom. Enjoy sliced with a dollop of butter.

Similar Recipes