Bread - Greek easter bread near me recipes
Author: Eileen Willis
Greek Easter Bread is a braided round sweet bread with decorative colored eggs baked right into the dough. Discover all the secrets behind making the fluffiest, tastiest traditional Tsoureki with this step by step, no fail recipe!
Tsoureki recipe (Traditional Greek Easter bread)
A traditional Greek Easter Bread (Tsoureki) recipe! Discover all the secrets behind making the fluffiest, tastiest traditional Tsoureki with this step by step, no fail recipe!
Provided by: Eli K. Giannopoulos
Total time: 335 minutes
Cook time: 35 minutes
Prep time: 300 minutes
Yields: 2 servings
Cuisine: Greek
Number of ingredients: 14
Provided by: Eli K. Giannopoulos
Total time: 335 minutes
Cook time: 35 minutes
Prep time: 300 minutes
Yields: 2 servings
Cuisine: Greek
Number of ingredients: 14
Ingredients:
- 24g dry yeast (0.85 oz.)
- 110g lukewarm water (3.9 oz.)
- 3g ground mastic (0.1 oz.) (buy online in Australia, UK, US/CA)
- 10g ground mahleb (0.35 oz.) (buy online UK, US/CA)
- 135g butter, from cow’s milk, at room temperature (4.7 oz.)
- 230g sugar (8.1 oz.)
- 150g milk, at room temperature (5.3 oz.)
- 4 medium eggs, at room temperature (200g/ 7 oz. without their shells)
- 870g strong white (bread) flour (30.6 oz.)
- zest of 1 orange
- 1 egg and 1 tbsp water
- almond slivers
- 150g sugar (3.5 oz.)
- 150g water (3.5 oz.)
Nutrition:
- Serving Size: 1 slice
- Calories: 173kcal
- Sugar: 12g
- Sodium: 13.2mg
- Fat: 2.3g
- Saturated Fat: 0.9g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrate: 33.3g
- Fiber: 0.9g
- Protein: 4.9g
- Cholesterol: 29.1mg
- To prepare this tsoureki recipe (Greek Easter Bread), add in a bowl the lukewarm water, a pinch of sugar and yeast and stir. Wrap well with plastic wrap and set aside for about 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for the Greek Easter bread to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
- Use a pestle or a blender to ground the masticha and mahlepi, along with a pinch of sugar and set aside. These aromatic spices will give Greek Easter bread its distinctive taste and amazing smell. But be careful not to add any more mastic than this tsoureki recipe calls for, as it will leave a slightly bitter taste to your Greek Easter bread.
- In a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has dissolved. The key is to melt the butter at very low heat, so that the temperature doesn’t ‘kill’ the yeast. Remove the pan from the stove and check the temperature. The mixture should be lukewarm – the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.
- Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk to combine.
- In the mixer’s bowl add the flour, the ground mastic and mahlepi, orange zest and the butter-egg-yeast mixture from step 4. Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 15 minutes, until the dough doesn’t stick on the sides of the bowl. At this point the dough should be really soft, like seen in the picture and a little sticky. (Be careful not to add any more flour than this tsoureki recipe calls for, as the dough should be really soft and not firm).
- Cover the dough with plastic wrap and place in a warm environment, until at least it doubles in size (about 3-4 hours). If the environment is cold, preheat the oven at 30C/85F, turn it off and place the bowl inside.
- Gently deflate the tsoureki dough with your hands and cut in 6 equal portions (three for each Greek Easter bread). Take one piece of the dough (do not flour the working surface!) and roll it a little with your hands. Hold with your hands from the edges and shake to stretch the dough into a rope. This technique will help the Greek Easter bread (tsoureki) form the characteristic stringy texture, as seen in the picture.
- Form the Greek Easter bread into a braid and transfer on a large baking tray layered with parchment paper. Repeat the same procedure with the second tsoureki. Let the Greek Easter bread rise for about 1 more hour at room temperature or in the oven, until it puffs up and almost doubles in size, like in the pictures.
- In a small bowl add the egg and 1 tbsp water and whisk with a fork. Brush the top of each Greek Easter bread with the egg, being careful not to deflate it, garnish with almond slivers and bake in preheated oven at 150C / 310F fan for about 30-40 minutes, until nicely browned and fluffy. If its getting too brown too quickly cover with some parchment paper and continue baking.
- Although the traditional tsoureki recipe doesn’t call for syrup, garnishing Greek Easter bread with just a little syrup, always gives a little something! So it’s up to you to decide! Prepare the syrup for the Greek Easter bread just right before you turn the tsoureki out of the oven. In a small pot add the sugar and water and bring to the boil. As soon as the sugar dissolves, remove the pot from the stove and ladle the hot syrup over the hot tsoureki.
- Let the Greek Easter bread cool down and wrap well with plastic wrap, so that it doesn’t become hard and dry. Store for up to a 5-6 days at room temperature or up to a couple of months in the freezer.
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Greek Easter Bread
Greek Easter Bread is a braided round sweet bread with decorative colored eggs baked right into the dough. Make sure to start this recipe ahead of time, as it needs a few hours to rise.
Provided by: Food Network Kitchen
Total time: 325 minutes
Cook time: 45 minutes
Prep time: 40 minutes
Yields: 1 serving
Cuisine: european
Number of ingredients: 11
Provided by: Food Network Kitchen
Total time: 325 minutes
Cook time: 45 minutes
Prep time: 40 minutes
Yields: 1 serving
Cuisine: european
Number of ingredients: 11
Ingredients:
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 5 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 1 1/3 cup milk
- 5 tablespoons unsalted butter, plus more for greasing bowl
- 1 teaspoon fine salt
- 2 large eggs, lightly beaten, plus 1 egg lightly beaten for egg wash
- 2 teaspoons ground fennel seed
- 1/4 teaspoon almond extract
- 3 hard-cooked eggs, dyed red
- Vegetable oil, for rubbing
How to cook:
- Pour 1/3 cup water that is hot to the touch (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Cover with a towel and set aside until bubbly, 5 to 10 minutes (depending on the temperature of the room).
- Meanwhile, heat the milk in small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove from the heat and stir in the butter, remaining sugar and salt. Set aside to cool, about 5 minutes.
- Using the paddle attachment, stir the milk mixture into the yeast mixture. Stir in the 2 beaten eggs. Gradually mix in the remaining flour, fennel seed and almond extract, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
- Remove the dough from the bowl and place on a lightly floured surface. Knead, adding more flour as needed, until the dough is as smooth as a baby's bottom, about 5 minutes.
- Put in a lightly buttered bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- Punch down the dough.
- Lightly flour a work surface. Place the dough on the surface and cut into three equal parts. Gently roll out each piece into a 16-inch-long rope. Line a wide-lipped cookie sheet with parchment paper. Transfer the ropes to the prepared sheet. Press the ropes together at one end and braid loosely. Arrange the braid in a circle. Press the ends of the dough together. Gently stretch the circle to make it 10 inches across and the hole in the middle 3 1/2 inches across. Cover and let rise until doubled in size, about 1 hour.
- Rub the eggs with a little vegetable oil, and then buff with a paper towel. Gently press the eggs into the dough, evenly spaced. Cover and set aside until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Brush the bread with the remaining beaten egg. Bake until the loaf is dark golden brown and sounds hollow when tapped, about 45 minutes. Cool about 30 minutes before slicing.
Easy Greek Easter Bread Recipe
Tsourike: Greek Easter Bread is a sweet yeast bread that is a bit brioche-like. You'll love this perfectly dense braided loaf that's adorned with red-dyed eggs.
Provided by: The Mediterranean Dish
Total time: 285 minutes
Cook time: 45 minutes
Prep time: 240 minutes
Yields: 1 serving
Cuisine: Greek
Number of ingredients: 12
Provided by: The Mediterranean Dish
Total time: 285 minutes
Cook time: 45 minutes
Prep time: 240 minutes
Yields: 1 serving
Cuisine: Greek
Number of ingredients: 12
Ingredients:
- 2 1/4 tsp active dry yeast (1 envelope)
- 5 1/2 cups all-purpose flour, more for dusting
- 1/2 cup sugar
- 1 1/3 cup milk
- 5 tbsp unsalted butter
- 1 tsp fine salt
- 2 large eggs, beaten, PLUS 1 egg beaten with 1 tsp water (egg wash)
- 2 tbsp anise seed
- 1/4 tsp vanilla extract
- 3 hard-boiled eggs, dyed red and fully dried
- Olive oil
- 2 to 4 tbsp toasted sesame seeds (optional)
Nutrition:
- Calories: 252 calories
- Sugar: 7.2 g
- Sodium: 175.8 mg
- Fat: 6.6 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrate: 40.6 g
- Fiber: 1.4 g
- Protein: 7.3 g
- Cholesterol: 68 mg
- In the bowl of a stand mixer, combine 1/3 cup hot water (about 110 degrees F) with the yeast, 1 tbsp of the flour, and 1 tbsp of the sugar. Whisk gently. Cover with a towel and leave aside for 10 minutes until bubbly.
- In the meantime, heat the milk in a small sauce pan until the edges begin to bubble, about 4 to 6 minutes. Remove from heat and stir in the butter, remaining sugar and salt. Set aside for 5 minutes to cool.
- Using the paddle attachment of your stand mixer, stir the milk mixture into the yeast mixture. While paddle is stirring, add the 2 beaten eggs. Gradually mix in the flour, anise seed, and vanilla extract. Beat unit a soft dough forms. Increase speed to medium (or medium-high if needed) until the dough pulls away from the sides of the bowl.
- Transfer dough onto a lightly floured surface (dough will be sticky at this point.) Kneed by hand until very smooth (about 5 minutes), then place dough into a lightly-oiled bowl. Cover and place in a warm, closed space for 1 1/2 hours, until doubled in size. (I had heated my oven to lowest temperature, then turned it off a few minutes before placing my covered dough in.)
- Punch dough down, and transfer to floured surface again. Cut dough into 3 equal parts, and gently roll each to form a long 16-inch rope. Transfer to a large baking sheet lined with parchment paper. Press ropes together at one end and braid fairly loosely. Form into a circle and press together on the other side. Stretch the circle to about 10 inches across and the hole in the middle about 3 1/2 inches wide.
- Cover with a clean towel and place back in warm space for 1 hour until doubled in size.
- Rub the dyed eggs with olive oil, and buff with paper towel. Select three spots in the dough, evenly spaced, and gently insert the eggs. Cover and return to warm space. Let rise 1 more hour until dough doubles in size.
- Heat oven to 350 degrees F. Brush the bread with the egg wash and sprinkle with toasted sesame seeds. Bake about 45 minutes until braided loaf turns a nice deep golden brown (should sound hallow when you tap on it.)
- Let cool for about 30 minutes before serving. Serve with more boiled eggs, honey or other breakfast items. Enjoy!
Greek Easter Bread (Tsoureki)
Tsoureki is a sweet, rich yeast bread with hints of citrus and a unique Mediterranean spice. The symbolism that it represents makes this bread perfect for Easter but you can make it any day of the year. The dough is sticky and can by challenging to work with but it creates a wonderfully soft and fluffy texture. See our tips in the notes for working with the dough.
Provided by: Dahn Boquist
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 2 servings
Cuisine: Greek
Number of ingredients: 13
Provided by: Dahn Boquist
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 2 servings
Cuisine: Greek
Number of ingredients: 13
Ingredients:
- 9 to 10 cups bread flour, divided (1080 to 1200 grams)
- 4 teaspoons instant dry yeast
- 1 -1/2 cups sugar, divided (300 grams)
- 2 cups warm milk (472 grams)
- 2 teaspoons ground Mahlab (optional)
- 8 tbsp. butter, melted and cooled
- 5 eggs (room temperature) well beaten
- 2 teaspoons salt
- 2 tablespoons grated orange zest
- 1 tablespoon grated lemon zest
- 1 egg beaten
- 4 to 6 hard-cooked red-dyed eggs
- ¼ cup slivered almonds
Nutrition:
- Calories: 328 calories
- Carbohydrate: 56 grams carbohydrates
- Cholesterol: 66 milligrams cholesterol
- Fat: 7 grams fat
- Fiber: 2 grams fiber
- Protein: 10 grams protein
- Saturated Fat: 3 grams saturated fat
- Serving Size: 1 slice
- Sodium: 152 grams sodium
- Sugar: 13 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 3 grams unsaturated fat
- Add 2 cups of the flour, all of the yeast and 1/2 cup of the sugar to a bowl. Next, add the warm milk and mix (by hand or with a mixer) until all the lumps are gone (you will have a very thin mixture). Cover the bowl and let it stand for 30 to 45 minutes. This will develop the sponge and give the yeast a jump start.
- Add the melted butter and eggs and mix well. Pour 5 cups (600 grams) of flour, the salt, remaining 1 cup of sugar, ground Mahlab, orange and lemon zest to the dough and mix thoroughly to blend all the ingredients.
- Slowly add the remaining 2 to 3 cups of flour to the dough and knead for about 10 minutes. If you are not using a stand mixer then turn the dough out onto a lightly greased surface and knead by hand. The dough will be very soft and sticky but will get easier to work with after a long knead. It will also become firmer after it proofs. If you are tempted to add more flour, wait until after it proofs.
- Form into a ball and place in a lightly greased bowl. Cover with a clean dishtowel and set aside to rise for 1 ½ to 2 hours.
- Place the dough on a floured work surface. Divide into 6 equal sections, rolling each section into ropes about 15" long. For each loaf, braid 3 ropes, then press the eggs into each braid. Set bread aside to rise again for 1 hour on a greased baking sheet.
- Preheat oven to 350˚. Brush bread with beaten egg, sprinkle with slivered almonds and bake until golden, 40–50 minutes
