Tsourekia (Greek Easter Bread)

Celebrate Orthodox Easter with this traditional sweet bread. Christos anesti, or happy Easter!

The ingredient of Tsourekia Greek Easter Bread

• 80ml 1 3 cup water
• 1 2 teaspoon caraway seeds
• 250g butter melted
• 215g 1 cup caster sugar
• 375ml 1 1 2 cups warm milk
• 4 eggs lightly whisked
• pinch of salt
• 1 1 2 tablespoons 21g 3 sachets dried yeast
• 1 35kg 9 cups self raising flour
• 1 2 teaspoon ground allspice
• olive oil to grease
• 2 coloured greek easter eggs see related recipes
• 25g 1 4 cup flaked almonds
• butter to serve
• 2 tablespoons milk
• 1 egg yolk

The Instruction of tsourekia greek easter bread

• place water and caraway seeds in a saucepan over medium heat and simmer for 2 minutes set aside for 10 minutes to cool and develop the flavours
• combine the melted butter sugar and 250ml 1 cup of the warm milk in a large bowl gradually whisk in the egg and salt until combined add the caraway mixture and stir until well combined
• combine yeast and remaining milk in a bowl and stir until yeast dissolves add the yeast mixture to the butter mixture and stir to combine gradually add the flour and allspice use a wooden spoon to stir until combined then use your hands to bring dough together in the bowl
• turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic brush a large bowl lightly with oil to grease place the dough in the bowl and turn to coat in oil cover with a damp tea towel and set aside in a warm draught free place to prove for 2 hours or until dough doubles in size
• punch down the centre of the dough with your fist turn onto a lightly floured surface and knead for 15 minutes or until smooth set aside for 10 minutes to rest
• brush 2 baking trays with oil to lightly grease divide the dough into 6 equal portions and roll each portion into a 40cm long log place 3 dough portions side by side on a prepared tray and plait tuck ends under the loaf repeat with remaining dough to make another loaf
• cover loaves with a damp tea towel set aside in a warm draught free place for 1 hour or until almost double in size
• meanwhile to make the glaze whisk together the milk and egg yolk in a bowl
• preheat oven to 180u00b0c brush the tops of the loaves with glaze press 1 coloured egg into the top of each loaf so that only half the egg is exposed
• sprinkle with almonds bake in oven for 45 50 minutes or until bread is golden and loaves sound hollow when tapped on bases serve sliced with butter

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