Tsoureki

Greek Easter Bread

Tsoureki (τσουρέκι - pronounced tsoo-RE-kee) is the traditional plaited Greek Easter bread with a texture similar to brioche.

The ingredient that gives it that special Greek taste is Mastiha ( μαστίχα) pronounced mahs-TEE-hah) which comes from the island of Chios.

These small and very hard little pieces of resin from the tree are known as tears of mastiha. They must be ground in a mortar and pestle with a little sugar otherwise it is very difficult to grind them into powder.

Makes 4 loaves...

Ingredients

8 cups of strong flour

1/2 teaspoon salt

1 1/2 cups lukewarm milk

3 small packets of dry yeast

1 1/2 cup butter

1 1/2 cup sugar

zest of an orange and lemon

4 large eggs

1 egg beaten for brushing over the bread

4-5 tears of mastiha

Flaked Almonds and 8 red dyed hard boiled eggs for decoration

Making Tsoureki - Method

Dissolve the active dried yeast in lukewarm milk with the sugar and 1 cup of the flour. Cover and leave for about 30mins until bubbly.

Melt butter in a saucepan over a low heat, add the orange and lemon zest and mastiha.

Take off heat and beat in eggs and leave to cool.

Mix the yeast mixture with above mixture and gradually add flour (with salt) and cover and leave for about 2 hours (until doubled in size).

Knock back dough on a floured board and cut into 4 pieces. Leave to stand for a few minutes and shape each piece into 3 sausage like shapes (about 10 - 12 inches long).

Secure them together at one end and then braid and secure at the other end.

Place the 4 easter breads on a baking tray, cover and leave to rise for about 30 minutes.

Mix the remaining egg and lightly brush over the 4 pieces of bread. Sprinkle with flaked almonds and gently push two red eggs into each loaf.

Bake in a preheated oven for about 1 hour or until lightly golden and then sprinkle with sugar and leave to cool.

Kali Orexi! (καλή όρεξη)

Good Appetite

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