Monday's Greek Recipe: Tsoureki - Greek Easter Loaf

Easter is round the corner and all over Greece and Cyprus, it's that time of year again when housewives bake their tsourekia, their flaounes, their Easter cookies and look forward to the greatest celebration of the year. The Greek Easter is filled with all those smells of our traditional Easter cooking. Tsoureki, the Greek Easter Loaf, is something very similar to the french brioche and yet unique. It's our very special Easter treat.  If you are ...patient, it's easy to make.

Ingredients

• 1 kilo (2lbs 4 oz) flour plus 1 extra cup of flour
• 1 cup of lukewarm milk
• 2 sachets instant dry yeast
• 1.5 cups sugar
• cherry mahaleb and mastic or grated lemon rind
• 1 cup vegetable shortening
• 6 eggs
• 1 egg to glaze
• 1-2 tbs sugar to glaze

Directions

• Pour the milk into a deep bowl and add in 1-2 tbs of sugar and the yeast.
• Dissolve the yeast well with your fingers and gradually add 1/2 cup from the 1 kg flour through a sieve mixing with your fingers till it becomes a watery batter. Cover the bowl with foil and wrap it with a warm towel. Leave for 15-20 minutes to rise.
• In the meantime, melt the shortening without browning. Beat the eggs well. Pound the cherry mahaleb and mastic with two tbs sugar.
• In another large bowl, mix the remaining of the 1kg flour with the remaining sugar, cherry mahaleb and mastic. Pour in the melted shortening and knead gently.
• Add the eggs and continue to knead gently. Make a well in the centre, pour in the batter and knead to combine.
• Continue kneading gradually adding  about 1 cup flour to make a fluffy dough. 
• Wrap it with a woolen blanket and leave in a warm place for 5-8 hours or till it doubles in size.
• Knead again. The size of the dough will get smaller.
• Divide into three portions and each portion into another three.
• Roll out into strips of 2cm thick. Plait these strips together loosely. This makes 3 tsourekia.
• Place the tsourekia on a large baking tray lined with non-stick baking paper leaving some space in-between.
• Cover again with a warm towel and leave in a warm place for about 2-3 hours or till the dough doubles in size.
• Beat lightly 1 egg with 1-2 tbs sugar and glaze the tsourekia.
• Bake in a pre-heated oven (150*C / 302*F) for 30 minutes or until golden brown.

Note: The milk must be lukewarm - not hot! Otherwise, the strength of the yeast will be reduced and the tsourekia will not rise.

Recipe by: Sandra Lysandrou

 

 

Comments

[Christina]

Thanks for the tip, Anastasia. The last time I baked my own tsourekia was 2 Easters ago. I guess the water was too hot so the dough didn't rise and looked more like ...unhappy easter tarts! :-)

[Anastasia]

I made the same mistake myself a couple of years ago when I decided to bake my own tsourekia. It took me such a long time to bake and I was so disappointed in the end. The woolen blanket also does wonders. The warmer the dough the better it will rise.

[Jean-Paul Bouvier]

J'adore les brioches, alors je ne dirais pas non à la version grecque! Bisous

[Lisa A]

Buanasera, Anastasia. Our italian easter bread is very much like yours but is sweet and round , like a wreath, and in the middle we put an easter egg. We eat it for breakfast or for dessert. Buona Pasqua!!!

[Anastasia]

Crois-moi, c'est vraiment délicieux!

[Anastasia]

Kalispera Lisa. We also often put a red easter egg on the tsoureki.

[Mrkmakth]

This looks yummy!!!

[Alexia M]

Our easter bread here in the Netherlands is called paasbrod and is filled with a sweet almond paste and studded with golden raisins and candied lemon. We also add some cardamom and lemon juice.

[Laura]

Saffron bread for Easter is very popular in the UK. It's a beautifully braided loaf scented with saffron and lemon zest. However, I'd rather have our traditional Easter muffin bread - just perfect for a hearty breakfast especially when smothered with your favourite jam! But as I also like trying new things, I'll give your tsoureki a try.

[Karolina]

My mother has been following family tradition for years now and she will always make tsourekia on Holy Friday. When I can, I help her and really enjoy it. She uses fresh butter instead of the vegetable shortening - I guess you mean something like Crisco? She says they become more fluffy with butter.

[Anastasia]

Believe me, it's delicious. It's great for breakfast but also the ideal snack with tea or coffee.

[Anastasia]

I remember having a piece of your divine paasbrod while on an Easter holiday in Amsterdam a few years ago. I loved it!!

[Anastasia]

I couldn't agree more! Freshly baked muffin bread, some blueberry jam and a cup of tea - the perfect breakfast to me! Tsoureki sounds complicated to make but actually it's quite simple provided you have time and patience.

[Anastasia]

That's right, Karolina. Crisco is an excellent vegetable shortening. But I agree, it can't beat butter!

[Constantinos]

Can't imagine easter without tsourekia. I'll have to get mine from the bakery but I must admit I'll miss the delightful scent of mastic in the kitchen.

[Account Deleted]

When I was working as a nanny, I used to have an employer who was Greek. She loves baking and she baked this tsoureki---and I absolutely love it. I love Greek cuisine. Thanks for sharing the recipe.

[Anastasia]

I'm not sure I'll have the time to make tsourekia but I'll do my best!!

[Anastasia]

For the Greeks,tsoureki is a must-have at Easter. I hope to bake mine on Holy Friday - which is, according to tradition, baking day as well as a day of mourning since we observe The Passion and the death of Our Lord.

[Phivos Nicolaides]

Beautiful Greek customs and culture!

[Stefania]

I like this recipe of tsoureki made in the good old traditional way. I use the "quick" recipe. I only leave them double in volume twice for about 2 hours and cover them with a warm cloth while waiting. And I also use butter but I am very tempted to try this.

[Anastasia]

Very true, Phivos. After all, our Easter cooking is an integral part of our culture.

[Anastasia]

How about ...combining our efforts? Hopefully, our tsourekia will be ready by Easter Sunday!

[Stefania]

Now that sounds a great idea!!