Happy Easter everyone!
I’ve posted this Greek Easter Bread before but I had to share this bread again with you today. I’ve got baking on the brain and a joyful heart so if you are ever ready to play around with some yeast, practice your bread braiding skills and devour some absolutely delicious bread, this is your recipe!
“Greek Easter Bread (Tsoureki) is a sweet yeast bread made of eggs, milk, and butter, and is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity, while the red-dyed hard-boiled egg (not featured in my photos) braided into the dough symbolizes the blood of Christ. The bread is delicious and keeps for several days, but eat that double-cooked egg at your own risk!”
As soon as I saw this recipe on Chow.com, I knew I wanted to bake this bread. For my family, Easter represents the resurrection of Jesus Christ and, for me, this is truly a day to celebrate and give thanks.
Now, I didn’t add the red-dyed hard-boiled egg in my bread but I truly love the significance. For a more authentic Greek Easter bread, you are supposed to season it with mahlepi and mastic.
This bread tasted absolutely delicious, soft and light and I think the braid is just lovely. Tsoureki is a Greek brioche so it’s light and fluffy and you know it’s going to be amazing. You add finely grated orange zest into the dough and I think it’s so pretty to see in your bread! I hope you give this one a try! Enjoy! And again, wishing everyone a truly wonderful holiday!
Greek Easter Bread
If you are unable to get the yeast to activate in the milk, just activate it in a 1/4 cup of warm water, wait 5-10 minutes and then combine with the milk. Prep time includes inactive rise time for the dough. Plan ahead accordingly.
Author: Hip Foodie Mom via Chow.com
Recipe type: Bread/Baking
- 3/4 cup plus 1 tablespoon whole milk or 2%; divided
- 1 (1/4-ounce) packet active dry yeast (2 1/2 teaspoons)
- 4 cups all-purpose flour or bread flour, plus more for dusting
- 2/3 cup granulated sugar
- 1 teaspoon fine salt
- 8 tablespoons unsalted butter (1 stick)
- 2 large eggs
- 1 1/2 teaspoons finely grated orange zest (from about 1 orange)
- 1 large egg yolk
- 1/3 cup sliced almonds, toasted
- In a small saucepan, heat 3/4 cup of the milk until warm to the touch but not hot (about 105?F to 115?F on an instant-read thermometer). Transfer the warm milk to a large bowl and sprinkle the yeast on top. Set aside for about 15 minutes to activate the yeast.
- Sift the flour, sugar and salt together into a large bowl; set aside.
- In a small saucepan, melt 7 tablespoons of the butter. Let the butter cool, then transfer to a mixing bowl. Using your stand mixer, add the eggs and orange zest and mix together. Then, add the yeast mixture until well combined.
- Add the flour mixture little by little into the yeast-egg mixture until well combined. Turn the dough onto a floured work surface and knead until smooth, flouring your hands and the surface as needed, for about 3 minutes.
- Coat a baking sheet and a 16-inch piece of plastic wrap with the remaining 1 tablespoon butter. Set the dough on the baking sheet and cover it with the plastic wrap, butter side down. Let rise in a warm place until doubled in size, for about 2 hours.
- Remove the plastic wrap and set it aside. Divide the dough into 3 equal pieces (about 12 ounces each). Roll the pieces into 1-1/4-by-16-1/2-inch ropes. Pinch all 3 pieces together on one end to secure, then braid the ropes and pinch the other end of the ropes together to secure the braid. Set the braided dough on the prepared baking sheet, cover with the buttered plastic wrap (butter side down), and let rise in a warm place until doubled in size, for about 1 hour. Meanwhile, heat the oven to 350?F and arrange a rack in the middle.
- In a small bowl, beat together the egg yolk and remaining 1 tablespoon milk. With a pastry brush, evenly brush the egg mixture over the risen dough, then sprinkle the almonds over top, pressing the almonds gently into the dough. Bake until the bread is browned and the internal temperature reaches 190?F on an instant-read thermometer, for about 30 minutes. Let cool before serving.
Recipe from Chow.com.
Food holidays such as Easter and Passover encourage home cooks to stretch their culinary range. Some of us have heirloom recipes that we prepare, lovingly, every year. Along with the traditional recipes are new tastes and textures that delight family and friends. Like you, we love making the holidays memorable.
This week, the #Sunday Supper team shares recipes prepared for Easter and Passover. Beginning with breakfast and brunch and ending with dessert, there are recipes for every table-and wine pairings are included!
Savory and Sweet Breads:
Sides and Salads:
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Original Content provided by Hip Foodie Mom