Recipe for Tsourekia – Greek Easter Bread
Greek Bread (Tsourekia) Ingredients:
- 3 packages (2 ounces) yeast
- 1/2 cup (warm) water
- 1 cup milk
- 10-11 cups flour
- 7 eggs
- 1 1/2 cups sugar
- 1 cup (melted) butter
- 1 tablespoon powdered anise seeds or grated lemon rinds (or mahleb, if you have it)
- Sesame seeds, optional
How to Make Greek Easter Bread:
Dissolve yeast in warm water. Add milk, 1 teaspoon sugar and 2 cups of flour.
Stir batter, cover and set in a warm place for about 1 hour.
Beat 6 eggs, sugar and lemon rind over hot water. Stir mixture into batter. Add remaining flour.
Put dough on floured pastry board and knead, adding the butter, until smooth and elastic.
Place in a large buttered bowl and brush surface lightly with melted butter.
Cover with a cloth and let it rise in a warm place until it has doubled its size-about 2 hours
Shape dough into long ropes 3/4 to 1 inch diameter and cut into 12-inch lengths.
Braid together loosely 3 ropes on a greased baking sheet. Let it rise, covered, until doubled. This should take about one hour.
Preheat the oven to 350 degrees Fahrenheit. Beat 1 large egg using a fork. Brush the egg onto the bead using a pastry brush and sprinkle with sesame seeds (if desired). Place the bread on a cookie sheet and bake in the center of the oven for 25 – 30 minutes, or until the loaf is golden brown.
Note: You may also press dyed eggs into the braids before baking, if desired.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by GreekBoston.com