Tsoureki (Greek Easter Bread) Recipe

Ingredients:

For the Bread:

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 3 large eggs
• 1/2 cup warm milk
• Zest of 1 orange
• 1/2 teaspoon ground mahlab (optional)
• 1/4 teaspoon ground cardamom (optional)

For the Egg Wash:

• 1 egg yolk
• 1 tablespoon milk

For Decoration:

• Whole blanched almonds
• Sesame seeds (optional)

Instructions:

1. Activate the Yeast:

   • In a small bowl, dissolve 1 tablespoon of the sugar in the warm milk. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until foamy.

2. Mix the Dough:

   • In a large mixing bowl, combine the flour, remaining sugar, salt, orange zest, ground mahlab (if using), and ground cardamom (if using).
   • Make a well in the center of the dry ingredients and pour in the melted butter, yeast mixture, and eggs.
   • Using a wooden spoon or a stand mixer fitted with a dough hook, mix until a soft dough forms.

3. Knead the Dough:

   • Turn the dough out onto a lightly floured surface and knead for about 10-12 minutes until smooth and elastic. Alternatively, knead the dough in a stand mixer for about 6-8 minutes on medium speed.

4. First Rise:

   • Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.

5. Shape the Bread:

   • Punch down the risen dough and divide it into three equal portions.
   • Roll each portion into a long rope, about 20 inches long.
   • Place the three ropes side by side and pinch the tops together. Braid the ropes together, then pinch the ends and tuck them under to seal.
   • Transfer the braided dough to a parchment-lined baking sheet.

6. Second Rise:

   • Cover the braided dough loosely with a clean kitchen towel and let it rise for another 1-1.5 hours, or until doubled in size.

7. Preheat the Oven:

   • About 15 minutes before the dough has finished rising, preheat your oven to 350°F (175°C).

8. Egg Wash and Decorate:

   • In a small bowl, whisk together the egg yolk and milk to make the egg wash.
   • Brush the surface of the risen bread with the egg wash. Decorate with whole blanched almonds and sesame seeds if desired.

9. Bake the Tsoureki:

   • Bake the tsoureki in the preheated oven for 30-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
   • If the bread starts to brown too quickly, tent it loosely with aluminum foil.

10. Cool and Serve:

• Remove the tsoureki from the oven and let it cool on a wire rack before slicing and serving.

11. Enjoy:

• Enjoy the delicious aroma and flavor of homemade Tsoureki Greek Easter Bread as a traditional treat during Easter celebrations!

Note: Tsoureki can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage. Simply wrap the cooled bread tightly in plastic wrap and aluminum foil before freezing. Allow it to thaw at room temperature before serving.