A Sweet Bread recipe that shouldn’t be missing from your recipe arsenal. Light & utterly delicious, this tsoureki is surprisingly easy to make.
Easter is only 10 days away! Time is slipping away from me…
As a mother, holidays have now a different meaning for me. I always
try to make them special and celebrate them with my little boy. In an effort to create fond memories I lean mostly on shared experiences rather than decorating and gifting. One way is to include him in various cooking and baking projects.
He LOVES being my little helper, measuring and mixing ingredients. Of course most of all he loves eating! And I love everything about it. Even cleaning up the mess.
Tsoureki is a sweet bread traditionally made during the last week of lent in Greece, although they are meant to be consumed on Easter Sunday.
Urban legend has them to be VERY difficult and tricky to make.
I respectfully disagree.
After finding the recipe online I have, over the course of the years, tweaked it to meet my personal taste preferences.
To me, they are really straight forward to make although they do require a lot of time and steps. On the bright side it is mostly hands off time, so I suggest you make them on a day that you know that you are going to be inside for a good stretch of time.
Easter Sweet Bread
- 35 gr Sheep Milk Butter
- 35 gr Cow Milk Butter
- 100 ml Cow Milk
- 160 gr Powdered Sugar
- 4 eggs, divided
- 5 gr Ground Mahlep
- 100 ml luckwarm water
- 40 gr Wet Yeast
- 800 gr Bread Flour
- I a small sauce pot place both butters, milk, sugar and mahlep. Heat over low heat until butters are melted. Do NOT boil.
- In a small bowl dissolve the wet yeast in the luck-warm water. Pour in the small sauce pot.
In the previous bowl crack and whip the eggs. Pour all wet ingredients in the bowl of a stand mixer. Attach the dough hook and stir to combine.
- With the mixer running on low speed add the flour cup by cup until well incorporated. Knead the dough for 7 min. Place the mixer bowl in the oven. The oven should be OFF. Let the dough rise until double in size. (30-60 min).
- Punch the dough down and divide it in 6 equal parts. Roll out 6 strands and form two 3-strand braids. Cover them and let them rise in a draft free space until double in size.
- Preheat oven in 180C (360F). Before baking, thoroughly egg-wash the loaves. If desired sprinkle them with slivered almonds.
- Bake until brown. ~20 min.
Want to remember this? Pin this Sweet bread to your favorite Pinterest Board!