Tsoureki (Greek Easter Sweet Bread)
3 hours Recipe Yield:
1 kg Difficulty:
Medium recipe
Tsoureki (Greek Easter sweet bread) – Greek cuisine recipe for Easter, very tasty, airy, rich wicker. When baking, you can insert wooden eggs into the bread, and then remove and place the painted eggs in their place. If there are no wooden eggs, you can use ordinary boiled chicken eggs, which can also then be replaced with dyed ones. Boiled eggs after baking can be used in the cooking of salad.
Recipe Ingredients
Cooking Recipe
To cook Greek recipe Tsoureki (Greek Easter sweet bread), in warm milk dilute the yeast, add 1 tsp. sugar, 2 tbsp flour, mix and put in heat for 30 minutes.
While the dough rises, wash the lemon, scald with boiling water, dry, cut off the zest. Cut the zest of lemon into strips, and chop the candied fruit (it is better to use candied lemon).
In melted dough add melted and chilled butter. 4 yolks grind with the remaining sugar and mix in a dough. Next add salt, candied lemon, lemon zest and ground anise. Mix everything well, add the sifted flour and knead the dough. Cover the dough with a towel and put in heat for 1-1.5 hours.
When the dough for Easter sweet bread is suitable, divide it into 4 parts, form a pigtail of three parts.
Roll out the fourth part to the size of the pigtails, lay out the layer on top of the braids, outline where the eggs will be, pressing the dough. Formed Easter bread put in heat for 30 minutes.
Spread unpainted, pre-cooked eggs with vegetable oil and place in pre-designated nests. Spread the remaining yolk with bread and sprinkle with sesame seeds. Place Easter sweet bread in a preheated oven to 180°C (355°F) and bake for 40 minutes.
Remove the finished Easter sweet bread from the oven, let it cool and replace the eggs with dyed (Easter) ones.