Servings: 12 servings servings Prep: 20 min Cook: 30 min Passive: 3 hrs 30 min

Tsoureki is a delicious, traditional Greek easter bread. This recipe for vibrant tsoureki is made with Mahlepi and Mastic spices and dyed red eggs, and comes to Bob’s Red Mill courtesy of Ambujom Saraswathy from Zesty South Indian Kitchen. Additional ingredients include Organic Unbleached White All-Purpose Flour, butter, milk, sugar, eggs, yeast, salt, White Hulled Sesame Seeds and halved almonds. Once the mixture had been made, you’ll divide the tsoureki dough into three separate pieces and start to braid. Join the ropes at one end and do a 3-strand braid. When you reach the tips, first join them together and tuck the ends inside so that you can get perfect sides on both ends. This part of the process might seem intimidating at first, but trust us when we say, it’s easy. Once you get the hang of it, you’ll be ready to braid breads of all sorts! After the braid has proofed and you’re ready to bake, brush the bread generously with an egg wash. Sprinkle your sesame seeds and almond halves, then pop it in the oven and get ready to enjoy your delightful dish. This bread makes a beautiful centerpiece when it’s set out on the dining table. Whip up a loaf or two for special gatherings or to add a bit of decadence to your weekend cooking routine. However you choose to make your tsoureki bread, we know you’ll love this holiday-inspired, delicate Greek bread. We hope it becomes a staple in your kitchen for many years to come!

Servings

12 servings

Prep time

20 minutes

Cook time

30 minutes

Passive time

3 hours 30 minutes

Ingredients

2 1/4 cups Organic Unbleached White All-Purpose Flour 300g
1/4 cup Butter 50g
1/3 cup Milk + 1 tablespoon
1/4 cup Sugar 50g
2 Large Eggs
2 1/4 tsp yeast 7g, I used SAF Gold
1/2 tsp Salt 2g
5 tears Mastic * or 1 tsp Vanilla + 1/4 tsp crushed fennel or anise seeds
1/4 tsp Mahlepi * or 1/8–1/4 tsp Almond Extract, to taste
1 hard boiled dyed red Eggs
2 Tbsp White Hulled Sesame Seeds
2 Tbsp halved Almonds

Instructions

In a stand mixer bowl, add flour, salt, sugar, yeast, mastic (grind into a powder with 1/2 teaspoon sugar) and Mahelpi.
In microwave safe bowl heat butter and milk until butter melts, about 30 seconds. Set aside and when it is lukewarm add to flour mixture.
In another bowl, slightly beat eggs and add egg to flour mixture, keeping just 1 tablespoon of egg aside for egg wash.
Mix everything until you get soft but supple dough, about 7 minutes in medium high speed.
Transfer the dough into lightly greased bowl and set aside for doubling for about 2 hours.
After one hour of proofing, fold and stretch the dough set aside for another hour. Make sure to do this step it is really important.
Once the dough is doubled in volume, transfer to lightly floured surface and divide into 3 equal pieces about (184g).
Roll each piece of dough into 17-inch ropes. You get 3 ropes.
Join the ropes at one end and do a 3-strand braid.
When you reach the tips, first join them together and tuck the ends inside so that you can get perfect sides on both ends.
Set aside to double for about 30 minutes, or until dough springs back when you poke it, in a baking sheet lined with parchment paper lightly greased with oil.
When the braid is proofing, preheat oven to 350°F/ 177°C. When you are ready to bake, make an egg wash with 1 tablespoon water and reserved egg earlier.
Brush egg wash generously to the braid. And sprinkle sesame seeds and almond halves throughout the braid.
Bake it in preheated oven for about 20 minutes, open the oven and place the red dyed eggs in the center and rotate the pan and bake for another 10 minutes or until it gets golden brown in color or register 185°F inside.
Enjoy as much you want.