TSOUREKI - GREEK EASTER BREAD (BREAD MACHINE RECIPE)
Tsoureki is a sweet egg bread (similar to Challah) that is braided and decorated with dyed eggs for Greek Easter. This is my first time making it using this recipe (and the first time it came out properly!) - so I wanted to share. This recipe is made in the bread machine on the dough setting and then braided and baked in the oven. Adapted (very slightly) from this recipe: http://www.kitchenlink.com/cookbooks/2000/0385477775_3.html I listed the brands I used, but obviously you can use whatever you prefer. (I wrote my instructions for beginners like myself. If you know what you're doing, ignore my tangents!)
Provided by Teagan Murphy
Categories Yeast Breads
Time 5h
Yield 12 slices, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place the milk, 2 cups of flour, and yeast in the bread machine pan and process on the dough setting. (Mine takes around 1.5 hours).
- While the machine is working (no rush here - you have plenty of time) mix the other 2 cups of flour with the sugar, salt, orange zest, and the anise seed. (I couldn't find ground anise seed so I ground some up in my blender. A coffee grinder would work as well).
- Once the dough cycle is completed, add the flour mixture, olive oil, and eggs. Process again on the dough setting. (Another 1.5 hours! But for me, this is preferable to doing it by hand. My handmade dough ends up like a brick).
- Once the second cycle is completed, remove the dough to a well-floured surface. Punch down and form into a ball. (This is easy! I was scared because this is where I get into trouble - I tend to overwork things. Look it up on YouTube if you don't know how: http://youtu.be/5HW38Bn-hnI).
- Cover and let the dough rest for 15 minutes. (I left it on the counter top and covered it with paper towels).
- Now, divide the dough into three parts. Roll each piece into a rope and braid, working from the center to the ends. Pinch the ends together and turn under. (Once again, if you don't know how: http://youtu.be/YR6aIAh2Vt8 And if you don't feel like braiding it at all - I won't tell. It tastes wonderful no matter what the shape).
- Embed the dyed eggs (optional) in the folds of the braid. Cover and let the dough rise until doubled in bulk - about 1 hour.
- Meanwhile, preheat the oven to 375 degrees F. (Note: Mine came out a little dark on top so I'm gonna try 350 degrees next time.) Once the dough has risen, brush it lightly with the egg wash. (I sprinkled some whole anise seeds on top, but you don't have to do that. Some people use slivered almonds, but my family has allergies).
- Bake in the preheated oven for 40 to 45 minutes or until golden brown. (I slid the parchment paper directly onto a preheated pizza stone. My bread came out a little dark on the top, next time I'll drape some foil paper over it around 15 minutes in).
- Cool on a rack. Store in a brown bag for up to 3 days. (When it starts getting stale - if it lasts that long - you can make french toast with it. I recommend this recipe: http://www.food.com/recipe/dennys-style-french-toast-90674 So good!).
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Cece Fox
[email protected]This is the best Tsoureki bread recipe! The bread is so soft and fluffy, and the orange and cardamom flavors are perfect. I'll definitely be making this again for next year's Easter celebration.
Talsia Reid
[email protected]I'm not a baker, but I was able to make this Tsoureki bread with no problems. The recipe is very clear and easy to follow. The bread turned out great, and my family loved it.
Peter Paul
[email protected]This Tsoureki bread was a bit more work than I expected, but it was worth it! The bread turned out so beautiful and delicious. My family loved it!
Shushila Yadav
[email protected]I'm so glad I found this recipe! I've been looking for a traditional Greek Easter bread recipe for a while, and this one is perfect. The bread turned out beautifully, and it was so delicious.
Helena CIA
[email protected]This Tsoureki bread is the best I've ever had! It's so soft and fluffy, with a beautiful golden crust. The orange zest and cardamom add a delightful flavor, and the bread is perfect for Easter brunch.
Penny Maria
[email protected]I was a bit hesitant to try this recipe because I'm not a fan of tangzhong, but I'm so glad I did! The bread turned out amazing! The tangzhong method really does create a perfect texture, and the bread was so soft and fluffy.
Ashwin Prasad
[email protected]This Tsoureki bread is absolutely delicious! I made it for my Greek Orthodox Easter celebration, and it was a huge hit. The bread was so moist and flavorful, and the orange zest and cardamom gave it a wonderful aroma.
Shan Xaasle
[email protected]I'm not usually a fan of Easter bread, but this Tsoureki recipe is a winner! The bread is so light and airy, and the orange and cardamom flavors are perfectly balanced. I'll definitely be making this again.
Unknown Boy
[email protected]This was my first time making Tsoureki bread, and it came out perfectly! I followed the recipe exactly, and the bread turned out just like the picture. It was so delicious, and my friends and family loved it.
Bacon King Official
[email protected]Wow! I just made this Tsoureki bread in my bread machine, and it turned out amazing! The bread is so soft and fluffy, with a beautiful golden crust. My family loved it!
Berihun Chane
[email protected]This Tsoureki bread is a game-changer! I've never had Easter bread so moist and flavorful. The tangzhong method creates a perfect texture, and the orange zest and cardamom add a delightful aroma. Thank you for sharing this recipe!