Greek Easter Bread Recipe
When it comes to Easter, there's nothing quite like the aroma of freshly baked Greek Easter bread, also known as Tsoureki.
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Rolling Pin
- Pastry brush
- Whisk
- Plastic wrap
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm milk
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp ground mahlab (optional)
- 1/4 tsp salt
- Red-dyed eggs (for decoration)
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast in warm milk. Add a pinch of sugar, and let it sit for about 10 minutes until it becomes frothy.
- Mix Ingredients: In a large mixing bowl, combine the yeast mixture, sugar, melted butter, eggs, vanilla extract, mahlab (if using), and salt. Gradually add the flour and knead until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
- Braid the Bread: Punch down the dough, divide it into three equal parts, and braid them together. Place the red-dyed eggs into the braid.
- Second Rise: Cover the braided bread and allow it to rise for another 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Brush the bread with a beaten egg and bake for 25-30 minutes or until it turns golden brown.