Greek Easter Bread Tsoureki Recipe: A Delicious Easter Tradition

Easter is a time for family, friends, and traditions. One of the most beloved traditions in Greece is making Tsoureki, a sweet bread that is baked for Easter. This bread is soft, fluffy, and delicious, and it is usually enjoyed with a cup of coffee or tea. In this article, we will share with you two different recipes for Greek Easter Bread Tsoureki that you can make at home. So, let’s get started!

Recipe 1: Classic Greek Easter Bread Tsoureki

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 1 cup unsalted butter, melted and cooled
• 1/2 cup warm milk
• 1/2 cup warm water
• 4 eggs
• 1 tbsp active dry yeast
• 1 tsp mahlab
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 egg yolk, beaten with 1 tbsp milk
• Red dyed eggs (optional)

Instructions:

1. In a large bowl, mix together the flour, sugar, mahlab, and salt.
2. In a separate bowl, whisk together the eggs, melted butter, warm milk, warm water, yeast, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 10-15 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
6. Punch down the dough and divide it into three equal parts.
7. Roll each part into a long rope and braid them together.
8. Place the braided dough on a greased baking sheet, cover it with a damp towel, and let it rise for another 30-45 minutes.
9. Preheat your oven to 350°F (180°C).
10. Brush the egg yolk mixture over the bread and bake it for 30-35 minutes or until it is golden brown.
11. Let the bread cool down before slicing and serving with the dyed eggs.

Nutritional Information:

Serving Size: 1 slice (1/12 of the loaf)
Calories: 347
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 103mg
Sodium: 126mg
Total Carbohydrates: 47g
Dietary Fiber: 1g
Sugars: 16g
Protein: 7g

Cooking Time:

Preparation Time: 30 minutes
Rising Time: 2-3 hours
Baking Time: 35 minutes

Equipment:

• Large mixing bowl
• Whisk
• Damp towel
• Greased baking sheet
• Pastry brush

Serving Suggestions:

Enjoy a slice of Tsoureki with a cup of coffee or tea for breakfast or as a dessert after a delicious Easter meal.

Variations:

• Add orange zest or ground cinnamon to the dough for a citrusy or spicy flavor.
• Use almond milk instead of regular milk for a nutty taste.
• Replace the mahlab with ground cardamom for a different flavor.

Substitutions:

• Use margarine instead of butter for a dairy-free version.
• Replace the sugar with honey or maple syrup for a healthier option.
• Use gluten-free flour for a gluten-free version.

Storage:

Store the Tsoureki in an airtight container or wrapped in plastic wrap at room temperature for up to 3-4 days. You can also freeze it for up to 3 months.

Tips:

• Make sure to use warm milk and water to activate the yeast.
• Knead the dough well to develop gluten and achieve a soft and fluffy texture.
• Let the dough rise in a warm and draft-free place to ensure it doubles in size.
• Brush the egg yolk mixture carefully over the bread to avoid deflating it.

FAQs:

Q: What is mahlab?

A: Mahlab is a spice made from the seeds of the St. Lucie cherry. It has a sweet and nutty flavor and is used in many Middle Eastern and Mediterranean baked goods.

Q: Can I make Tsoureki without a stand mixer?

A: Yes, you can knead the dough by hand on a floured surface for 10-15 minutes until it becomes smooth and elastic.

Recipe 2: Vegan Greek Easter Bread Tsoureki

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup warm water
• 1/2 cup warm almond milk
• 1 tbsp active dry yeast
• 1 tsp mahlab
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tbsp aquafaba
• 1 tbsp non-dairy milk
• Red dyed eggs (optional)

Instructions:

1. In a large bowl, mix together the flour, sugar, mahlab, and salt.
2. In a separate bowl, whisk together the warm water, warm almond milk, yeast, vanilla extract, and vegetable oil.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 10-15 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
6. Punch down the dough and divide it into three equal parts.
7. Roll each part into a long rope and braid them together.
8. Place the braided dough on a greased baking sheet, cover it with a damp towel, and let it rise for another 30-45 minutes.
9. Preheat your oven to 350°F (180°C).
10. Whisk together the aquafaba and non-dairy milk and brush it over the bread.
11. Bake the bread for 30-35 minutes or until it is golden brown.
12. Let the bread cool down before slicing and serving with the dyed eggs.

Nutritional Information:

Serving Size: 1 slice (1/12 of the loaf)
Calories: 317
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 126mg
Total Carbohydrates: 52g
Dietary Fiber: 1g
Sugars: 16g
Protein: 5g

Cooking Time:

Preparation Time: 30 minutes
Rising Time: 2-3 hours
Baking Time: 35 minutes

Equipment:

• Large mixing bowl
• Whisk
• Damp towel
• Greased baking sheet
• Pastry brush

Serving Suggestions:

Enjoy a slice of Tsoureki with a cup of coffee or tea for breakfast or as a dessert after a delicious Easter meal.

Variations:

• Use coconut oil instead of vegetable oil for a tropical taste.

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