The best recipe for tsoureki! Everyone loves tsoureki in Greece. Easter would not be the same without freshly baked tsoureki on the table.
Tsoureki is a traditional sweet bread, which has various names around the world. The word comes from the Turkish çörek, which means any dough containing yeast.
This particular recipe for tsoureki was given to us by our dear friend Nina. After endless years of experience and the infinite kilos of tsoureki he has prepared, he shared with us all the secrets to achieve the perfect fluffy fragrant Easter bread that both young and old will love.
Greek Easter bread (tsoureki)
- Total Time: 0 hours
- Yield: 4 μερίδες 1x
Description
The best recipe for tsoureki! Everyone loves tsoureki in Greece. Easter would not be the same without freshly baked tsoureki on the table.
Ingredients
- 1 kg of flour for tsourekia
- 1 cup butter
- 1 1/3 cup sugar
- 2/3 cup milk
- 5 eggs
- 85 gr. fresh yeast
- 20 gr. grated mahleb
- 3 gr greek mastiha powder
- 10 gr. cardamom powder (optional)
- 1 tbsp. baking powder
- 1 egg beaten with a little water for glazing
- almond flakes or sesame seeds to sprinkling
Instructions
- Put the yeast with 2 tbsp. of sugar in a bowl and mix well using a fork. Allow to rest.
- Heat the milk slightly and melt the butter in another saucepan.
- Using an electric mixer with a dough hook beat the eggs with the sugar. Add the milk, a little of the butter, yeast and baking powder and mix well.
- Add the flour and continue to knead.
- Gradually add the remaining butter little by little, waiting for each spoonful to be totally absorbed into the dough.
- Knead well.
- Transfer the dough to a large bowl, cover with cling film and leave to rise in a warm place.
- To help with the proofing process, preheat the oven to 50 degrees switch off once it has reached that temperature and place the bowl with the dough inside.
- The dough is fully proved when it doubles or even triples in size
- Punch the dough down and place it on a working surface.
- Divide the dough into 4 parts and each of them into 3.
- Roll out into strips starting from the center of the dough to the edges and then shape into braids.
- Meanwhile, preheat the oven to 170. C
- Brush the braids over with egg glaze and sprinkle with flaked almonds or sesame seeds.
- Bake for 20΄-25΄.
- Remove from the oven and allow to rest for 1΄-2΄. Then transfer to a cooling rack. This prevents dampening and sogginess of the tsoureki.
Notes
Cook’s Tip
The preparation of tsourekia can be tricky. The main thing is not to hurry! In recent years, tsourekia with various fillings and icings have become fashionable. There, you may let your imagination run wild. and experiment. In respect of tradition, though, we recommend you stick to the original recipe, at least during Easter.
Doctor’s Tip
Tsoureki is made with butter, which contains saturated fat, the overconsumption of which is mainly responsible for obesity, increased levels of bad cholesterol in the blood, as well as heart disease. Some tsourekia are made with margarine, rich in polyunsaturated vegetable oils, which, however, with hydrogenation, are converted into trans fats, which are also linked to increased cholesterol and heart disease.
- Prep Time: 30'
- Cook Time: 20'
Nutrition
- Serving Size: 1 μερίδα
- Calories: 360
- Sugar: 16 gr
- Fat: 11,2 gr
- Carbohydrates: 53,2 gr
- Fiber: 1,2 gr
- Protein: 9,1 gr