Tsourekia are traditional sweet breads that are made for Easter, though many families make them throughout the year. They are typically made on Holy Thursday, the day we dye our eggs red. They can be made in a long braided loaf, or a braided round loaf.
Tsourekia- Greek Easter Sweet Bread
Ingredients: Yields about 8-9 braided loaves
-Beat butter and sugar in electric mixer.
-Beat eggs separately and add to butter/sugar mixture.
-Add mahlep water and crushed mastic.
-Warm milk. Separate 1 1/2 cups of milk and dilute yeast in it.
-Add to diluted yeast to mixture, along with the remaining warmed milk.
-Combine together, adding flour a little at a time until pliable and not sticky (if your mixture is still
sticky, knead small amount of flour into it, until it becomes fully pliable).
-Separate mixture into two large mixing bowls to allow for proper rising.
-Cover/cocoon mixing bowls with clean cloths and a blanket in a draft free warm area, and allow dough to rise for approximately 4 hours. (We usually put the mixing bowls on our couch and cocoon them there, in order to create a warm environment).
-After the dough rises, re-knead and cover again for about 4 hours.
-After the dough rises for a second time, separate the dough into approximate 8 oz. portions. You will use three 8 oz. portions per loaf, so make sure you separate your dough evenly.
-Knead each 8 oz. portion to remove any air from the dough and roll into about 12-14 inch long rope-like coils. (The fatter the coil, the fatter the loaf will be).
-Place 3 rope-like coils on greased cookie sheet and form a braid leaving enough space at the top of
the braid to wrap a red egg. (You can fit 2 tsourekia on one horizontal cookie sheet, but make sure to leave enough space between the two so when they rise and bake, they do not stick together).
-Tuck all loose ends of dough coils under to look neat and pretty.
-Once all the tsourekia are braided, cover with cloth and blankets, and allow to rise about 3-4 hours.
-Pre-heat oven to 380 degrees F. approximately half hour before baking.
-After they have risen, brush each tsoureki thoroughly with egg was, avoiding the egg at the top of the loaf.
-Bake in preheated oven for approximately 30 minutes until golden brown.
Tsourekia- Greek Easter Sweet Bread
Ingredients: Yields about 8-9 braided loaves
- 1 lb. whipped sweet butter
- 1 dozen eggs
- 3 tablespoons Rosewater (anthonero)
- 1 teaspoon crushed mastic (mastiha)
- 1 tablespoon mahlep, boiled in 1 1/2 cups of water (use mahlep infused water only- NO SEEDS)
- 5 envelopes yeast
- 4 cups white granulated sugar
- 3 cups milk
- about 7 lbs of all-purpose flour
- egg wash- (2 eggs and 2 tablespoons Rosewater)
- 8-9 dyed red eggs for decoration
-Beat butter and sugar in electric mixer.
-Beat eggs separately and add to butter/sugar mixture.
-Add mahlep water and crushed mastic.
-Warm milk. Separate 1 1/2 cups of milk and dilute yeast in it.
-Add to diluted yeast to mixture, along with the remaining warmed milk.
-Combine together, adding flour a little at a time until pliable and not sticky (if your mixture is still
sticky, knead small amount of flour into it, until it becomes fully pliable).
-Separate mixture into two large mixing bowls to allow for proper rising.
-Cover/cocoon mixing bowls with clean cloths and a blanket in a draft free warm area, and allow dough to rise for approximately 4 hours. (We usually put the mixing bowls on our couch and cocoon them there, in order to create a warm environment).
-After the dough rises, re-knead and cover again for about 4 hours.
-After the dough rises for a second time, separate the dough into approximate 8 oz. portions. You will use three 8 oz. portions per loaf, so make sure you separate your dough evenly.
-Knead each 8 oz. portion to remove any air from the dough and roll into about 12-14 inch long rope-like coils. (The fatter the coil, the fatter the loaf will be).
-Place 3 rope-like coils on greased cookie sheet and form a braid leaving enough space at the top of
the braid to wrap a red egg. (You can fit 2 tsourekia on one horizontal cookie sheet, but make sure to leave enough space between the two so when they rise and bake, they do not stick together).
-Tuck all loose ends of dough coils under to look neat and pretty.
-Once all the tsourekia are braided, cover with cloth and blankets, and allow to rise about 3-4 hours.
-Pre-heat oven to 380 degrees F. approximately half hour before baking.
-After they have risen, brush each tsoureki thoroughly with egg was, avoiding the egg at the top of the loaf.
-Bake in preheated oven for approximately 30 minutes until golden brown.
Just a little pro-tip: Tsoureki makes incredible french toast! Just substitute tsoureki for regular bread and cook french toast as usual...
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