Greek Easter Bread [Tsoureki]
![Greek Easter Bread [Tsoureki]](https://images.constantcookbook.com/recipes/083de3e64bf6543bee40624b16bf03a2-480.jpg)
Celebrate Easter with this delightful recipe that combines the tradition of dyeing eggs with the joy of baking fresh bread. The deep red Easter eggs add a festive touch, while the orange-scented braided bread will fill your home with a warm and comforting aroma. Enjoy the process of making these special treats for a truly memorable holiday experience.
— Constant Cookbook
Ingredients
- :
- 10 brown eggs
- 6 cups water (plus more for boiling and chilling the eggs)
- 1 ounce red food coloring
- 3 tablespoons distilled white vinegar
- :
- 2½ cups all-purpose flour, divided
- 1 cup granulated sugar
- 4½ teaspoons active dry yeast
- 1 cup whole milk, warmed to 110 degrees F
- ½ cup unsalted butter, cut into small cubes, at room temperature
- 3 eggs, lightly beaten
- 2 teaspoons kosher salt
- Zest of 2 oranges
- 2 tablespoons orange juice
- 1 tablespoon vanilla extract
- 2 to 3 cups bread flour
- :
- 1 egg, lightly beaten
Instructions
- Make the Red Easter Eggs: Place the eggs in a large pot, cover with 2 inches of water, and bring to a boil over high heat. Cover the pot and remove from heat. Let stand for 7 minutes. Transfer the eggs to a bowl of ice water and let stand until chilled, about 10 minutes, then drain.
- Pour the 6 cups of water into a large bowl. Stir in the food coloring and vinegar until combined. Add the eggs and let stand until deep red, about 2 hours. Lightly rinse the eggs under running water and let dry on a paper towel-lined plate.
- Make the Bread: Combine 1½ cups of the all-purpose flour, sugar and yeast in the bowl of a stand mixer fitted with the whisk attachment; whisk on low speed to combine. Increase the speed to medium-low and gradually add the warmed milk to the mixer bowl, scraping down the sides if necessary. Mix until combined. Cover the bowl with plastic wrap and let stand until bubbling, about 30 minutes.
- Return the mixer bowl to the stand and attach the dough hook. On medium speed, mix in the lightly beaten eggs in 3 additions. Add the remaining 1 cup all-purpose flour and salt and mix until incorporated. Add the butter, orange zest, orange juice and vanilla, mixing until combined. Gradually mix in 2 cups of the bread flour, scraping down the sides of the bowl if necessary; then add enough of the remaining bread flour to form a soft, slightly sticky dough that pulls away from the sides of the bowl.
- Increase the speed to medium-high and mix until the dough is very smooth, about 8 minutes. Form the dough into a ball, place in a greased bowl and turn to coat. Cover the bowl with plastic wrap and let rise in a warm place until 1½ times its original size, about 1½ hours.
- Line two rimmed baking sheets with parchment paper. Punch down the dough and cut the dough in half with a bench scraper or sharp knife. Set one half aside and cover with plastic wrap. Cut the other half into 3 equal pieces and roll each piece into a 16-inch-long rope. Loosely braid the ropes together, pinching the ends to seal, and place the loaf diagonally on one of the baking sheets. Repeat the process with the other half of dough. Loosely cover each loaf with plastic wrap coated with non-stick cooking spray and let rise in a warm place until doubled in size, 1 to 1½ hours.
- Preheat oven to 400 degrees F and adjust the racks to the upper-third and lower-third positions.
- Transfer the baking sheets to the oven and bake for 10 minutes. Remove one baking sheet from the oven. Quickly and carefully push 5 eggs, larger side down, into the center of the loaf, spacing them evenly down the length. Brush the dough with the egg wash and immediately return to the oven. Repeat with the second loaf.
- Reduce the oven temperature to 350 degrees F and bake, rotating baking sheets from top to bottom and front to back halfway through, until the loaves are deep golden and sound hollow when tapped on the bottom, about 25 minutes more. Transfer the bread to a wire rack; let cool completely before slicing. The bread can be stored at room temperature, wrapped in foil, for up to 2 days.
Cook Time
35M
Prep Time
PT4H
Yield
2 loaves
Nutrition
- Calories: 307 kcal
- Carbohydrate Content: 41 g
- Protein Content: 10 g
- Fat Content: 10 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 159 mg
- Sodium Content: 360 mg
- Fiber Content: 1 g
- Sugar Content: 13 g
- Serving Size: 1 serving
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