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 tsoureki will not rise.

Recipe by: Sandra Lysandrou

This recipe was originally published on April 18, 2011

 

Comments

[Dr. Ayala]

Anastasia, Happy Easter!

This looks like our Challah -- the traditional Jewish bread baked on Fridays, although yours is richer.

[Lakis Ioannou]

No way to resist to tsoureki and flaounes for breakfast on Easter morning! I also love the tsoureki with the chocolate filling. It's great for dessert!

[Christina]

My grandma always told me: "Wrap your tsoureki in a warm blanket or else it won't rise." I'm too lazy to cook but I do enjoy making my own tsoureki based on grandma's recipe which is very similar to yours - the only difference is 2 cups of butter instead of vegetable shortening.

[Stefania]

I'm going to bake my own tsourekia this Easter in addition to Easter cookies and flaounes. I love that festive smell of mahaleb and mastic in the house.

[Lakis Velotris]

Anyone attending terror-inciting Orthodox Easter Thursday services must be deemed unempolyable and be deported.

[Haruko N]

Oh this tsoureki of yours looks so delicious that I would love to give your recipe a try and surprise my friends!!! Wish me luck!

[Alexia M]

I think this is a great recipe for vegetarians like me. I don't eat butter but I love tsoureki. OK I'm off work this weekend and will give it a try! But ...do I really need to wrap it with a blanket???