Easter Bread (Tsoureki) Recipe

Easter Bread (Tsoureki) Recipe

Tsoureki is traditionally made at Easter time. It is made in Greek and Macedonian communities, and it is also eaten in Turkey, Armenia, and other Middle Eastern countries.

It is a brioche like sweet bread that is usually braided and decorated with red coloured eggs and sesame seeds or almond flakes.

The distinctive flavours of tsoureki come from mahleb, an aromatic spice made from cherry seeds, and mastic. Mastic is a resin obtained from Pistachio lentiscus (mastic tree). Both can be found in speciality shops. Alternatively, orange zest and vanilla can be used to flavour the bread.

In this recipe we added a little bit of Canada and sweetened our Easter bread with dark robust maple syrup.

It makes a lovely breakfast treat and is also delicious in bread and butter pudding.

Ingredients

• 3 teaspoons yeast
• 3 teaspoons sugar
• 620g plain flour
• 1 teaspoon salt
• 250ml milk
• 100g unsalted butter
• 2 eggs
• 120g Pure Maple Syrup, Dark Robust
• 1 teaspoon vanilla
• Zest of 1 orange
• 3 to 4 tablespoons sunflower oil, plus extra
• 1 egg, beaten, for egg wash
• Handful of almond flakes

Instructions

1. Weigh out the flour and warm about 150ml of milk until lukewarm. Put the yeast, sugar, and 1 tablespoon of the flour into a bowl, whisk in the warm milk, then set aside for about 15 minutes until light and frothy.
2. Melt the butter into the remaining milk and allow it to cool until just warm.
3. Add the salt to about half of the flour and whisk to combine. Add the eggs, maple syrup, vanilla, orange zest, the yeast mixture, and a little of the warm butter and milk mixture. Stir with a wooden spoon. Add more flour and more of the butter and milk mixture in alternating additions until a sticky dough forms.
4. Transfer the dough to a mixer fitted with a dough hook and add a little sunflower oil to reduce sticking.
5. Knead for about 10 minutes until smooth and elastic.
6. Coat the dough with a little more sunflower oil, cover the bowl with cling film, and leave in a warm place for up to 2 hours, until doubled in size.
7. Knock back the dough by punching down the centre, then turn it out onto a lightly floured surface.
8. Cut the dough in half to make two smaller loaves.
9. Cut one half into four pieces and roll each piece into a long sausage shape, stretching to create long uniform strands.
10. Join the strands at the top. Lay the fourth strand over the third, then lay the second over the first, then lay the first over the fourth. Repeat this pattern until fully braided.
11. Lightly oil the cling film and cover both braids. Prove for about 1 hour, until doubled in size.
12. Preheat the oven to 180C or 160C fan, gas mark 4. Brush the dough with egg wash, sprinkle with almond flakes, then bake for 35 to 40 minutes until golden brown.
13. Cool on a wire rack before serving.