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Greek Tsoureki (Easter Bread)

recipe at a glance
Rating: 5/5 5 stars
2 reviews

ready in: over 5 hrs
serves/makes:   24
  

recipe id: 35324
cook method: oven, stovetop
Greek Tsoureki (Easter Bread) Recipe
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ingredients

1 cup milk
1/2 cup sweet butter
1 package active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
2 eggs, beaten
5 tablespoons orange juice
1 tablespoon grated orange rind
5 1/2 cups sifted flour
butter, melted
red-dyed hard-boiled eggs
1/4 cup slivered almonds
2 tablespoons granulated sugar

directions

In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl.

When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff.

Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2".

Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approximately 1 1/2 hours).

Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl.

Bake the tsourekia in a 375 degrees F oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut.

NOTE: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf.

After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time.

added by

Shan2441

nutrition

Nutritional data has not been calculated yet.

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Guest at CDKitchen.com




REVIEW: recipe rating
Great recipe - easy to make, on-hand ingredients, fantastic tasting bread. Made this recipe for home and for Sunday School class - doubled recipe, split dough into 8 portions (so everyone could make their own bread). Came out great both times - everyone loved it! Thanks for the great recipe!


Registered Member at CDKitchen.com
Member since:
Apr 23, 2011





REVIEW: recipe rating
this was fun to make, the instructions were very well done and easy to follow. I added almonds and extra grated orange peel as the family likes those flavors. It is perfect for a party but I couldnt get the rating star to change to mark it as "good for a party". I cant wait to enjoy this with our easter meal. thanks for posting this recipe. I brushed the bread with egg yolk water and sugar to get a golden shiny crust during the last baking of the braid