Tsoureki (Greek Easter Bread) by @cuisinovia

4h8
Hard

1 serving

💧

80 g

Water

🧫

11 g

Dried Active Yeast

🍬

150 g

Granulated Sugar

🌾

500 g

Strong Flour

🍊

30 g

Orange Peel

🍚

130 g

Granulated Sugar

🌿

5 ml

Vanilla Extract

🥛

70 ml

Milk

🥚

3 eggs

Eggs

🌾

460 g

Strong Flour

🌿

2.5 g

Mastic

🌸

2.5 g

Mahleb

🧂

3 g

Salt

🧈

130 g

Unsalted Butter

🥚

1

Egg

🌰

15 g

Sliced Almonds

Preparation Steps

  1. Step 1/18

    Peel 30 g orange peel with a vegetable peeler, avoiding excessive white pith, then blend it with 130 g granulated sugar until fragrant and finely ground.

    orange peel
    granulated sugar
    🔪vegetable peeler
    🥤blender

  2. Step 2/18

    Pour 80 g room-temperature water into the stand mixer bowl and whisk in 11 g active dry yeast until dissolved.

    water
    active dry yeast
    🥣mixing bowl
    🥄whisk

  3. Step 3/18

    Whisk the orange sugar and 40 g bread flour into the yeast mixture until combined.

    granulated sugar
    orange peel
    bread flour
    🥄whisk

  4. Step 4/18

    Cover the yeast batter and let it stand for 15 minutes, until bubbly and risen.

    🧻plastic wrap
    🧺tea towel

  5. Step 5/18

    Fit the stand mixer with the dough hook and add 70 ml lukewarm milk, 2 large eggs, 460 g bread flour, mastic, mahleb, vanilla extract, and salt to the yeast batter.

    milk
    large eggs
    bread flour
    mastic
    mahleb
    vanilla extract
    salt

  6. Step 6/18

    Knead the dough on medium-low speed for 10 minutes until the ingredients form a cohesive dough.

  7. Step 7/18

    Add 125 g softened unsalted butter a piece at a time while the mixer runs.

    unsalted butter

  8. Step 8/18

    Knead for 10 to 15 minutes more, until the dough is soft, smooth, and stretchy when pulled.

  9. Step 9/18

    Transfer the dough to a buttered mixing bowl and cover it tightly.

    unsalted butter
    🥣mixing bowl
    🧻plastic wrap

  10. Step 10/18

    Let the covered dough rise in a warm place for 150 minutes, or until doubled in size.

    🧺tea towel

  11. Step 11/18

    Divide the risen dough into 3 or 4 equal portions and roll each portion into a long log.

    🔪dough scraper

  12. Step 12/18

    Join the ends of the dough logs and braid them into one loaf.

  13. Step 13/18

    Place the braided loaf on a parchment-lined baking sheet and cover it with a tea towel.

    🍪baking sheet
    📜parchment paper
    🧺tea towel

  14. Step 14/18

    Let the braided loaf proof for 30 minutes while preheating the oven to 160°C fan.

  15. Step 15/18

    Beat 1 large egg and brush it evenly over the proofed loaf.

    large eggs
    🥣mixing bowl
    🥄whisk
    🖌️pastry brush

  16. Step 16/18

    Sprinkle sliced almonds over the egg-washed loaf, if using.

    sliced almonds

  17. Step 17/18

    Bake the tsoureki for 50 to 55 minutes at 160°C fan, until deeply golden and cooked through.

    🍪baking sheet

  18. Step 18/18

    Transfer the baked tsoureki to a cooling rack and cool before slicing.

    🧊cooling rack

Composition

Ingredients

Types

Baking, Sweeteners, Fruit, Flavorings, Dairy, Spices, Seasonings, Nuts

Ingredients

Water, Dried active yeast, Granulated sugar, Strong flour, Orange peel, Vanilla extract, Milk, Eggs, Mastic, Mahleb, Salt, Unsalted butter, Egg, Sliced almonds

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

485 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 71g, Sugars: 23g, Fat: 17g, Saturated fat: 10g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 74mg, Iron: 2.4mg, Potassium: 125mg, Sodium: 205mg

Vitamins

Vitamin A: 175µg, Vitamin C: 3mg, Vitamin D: 0.8µg, Folate: 95µg

Preparation

Time Information

Preparation

3 hours 15 minutes

Cooking

53 minutes

Overall

4 hours 8 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

mixing bowl, whisk, vegetable peeler, blender, plastic wrap, tea towel, dough scraper, baking sheet, parchment paper, pastry brush, cooling rack

Appliances

stand mixer, oven

Type

Type

Type Of Dish

Bread, Sweet bread, Dessert

Occasions

Easter, Greek Orthodox Easter, Holiday celebration, Brunch, Breakfast

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Soft, Fluffy, Tender, Chewy, Golden

Flavors

Sweet, Citrusy, Buttery, Aromatic, Floral, Warmly spiced

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Cool completely before storing,Keep in an airtight container or tightly wrapped,Store away from heat and direct sunlight), fridge : 7 days (Wrap tightly or keep in an airtight container,Bring to room temperature or warm briefly before serving), freezer : 3 months (Slice or wrap the cooled loaf tightly,Use freezer-safe wrapping or an airtight freezer bag,Thaw at room temperature before serving)