Peloponnesian Tsoureki Braided Easter Bread Recipes

TSOUREKI RECIPE (TRADITIONAL GREEK EASTER BREAD)

Steps:

• To prepare this tsoureki recipe (Greek Easter Bread), add in a bowl the lukewarm water, a pinch of sugar and yeast and stir. Wrap well with plastic wrap and set aside for about 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for the Greek Easter bread to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
• Use a pestle or a blender to ground the masticha and mahlepi, along with a pinch of sugar and set aside. These aromatic spices will give Greek Easter bread its distinctive taste and amazing smell. But be careful not to add any more mastic than this tsoureki recipe calls for, as it will leave a slightly bitter taste to your Greek Easter bread.
• In a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has dissolved. The key is to melt the butter at very low heat, so that the temperature doesn't 'kill' the yeast. Remove the pan from the stove and check the temperature. The mixture should be lukewarm - the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.
• Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk to combine.
• In the mixer's bowl add the flour, the ground mastic and mahlepi, orange zest and the butter-egg-yeast mixture from step 4. Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 15 minutes, until the dough doesn't stick on the sides of the bowl. At this point the dough should be really soft, like seen in the picture and a little sticky. (Be careful not to add any more flour than this tsoureki recipe calls for, as the dough should be really soft and not firm).
• Cover the dough with plastic wrap and place in a warm environment, until at least it doubles in size (about 3-4 hours). If the environment is cold, preheat the oven at 30C/85F, turn it off and place the bowl inside.
• Gently deflate the tsoureki dough with your hands and cut in 6 equal portions (three for each Greek Easter bread). Take one piece of the dough (do not flour the working surface!) and roll it a little with your hands. Hold with your hands from the edges and shake to stretch the dough into a rope. This technique will help the Greek Easter bread (tsoureki) form the characteristic stringy texture, as seen in the picture.
• Form the Greek Easter bread into a braid and transfer on a large baking tray layered with parchment paper. Repeat the same procedure with the second tsoureki. Let the Greek Easter bread rise for about 1 more hour at room temperature or in the oven, until it puffs up and almost doubles in size, like in the pictures.
• In a small bowl add the egg and 1 tbsp water and whisk with a fork. Brush the top of each Greek Easter bread with the egg, being careful not to deflate it, garnish with almond slivers and bake in preheated oven at 150C / 310F fan for about 30-40 minutes, until nicely browned and fluffy. If its getting too brown too quickly cover with some parchment paper and continue baking.
• Although the traditional tsoureki recipe doesn't call for syrup, garnishing Greek Easter bread with just a little syrup, always gives a little something! So it's up to you to decide! Prepare the syrup for the Greek Easter bread just right before you turn the tsoureki out of the oven. In a small pot add the sugar and water and bring to the boil. As soon as the sugar dissolves, remove the pot from the stove and ladle the hot syrup over the hot tsoureki.
• Let the Greek Easter bread cool down and wrap well with plastic wrap, so that it doesn't become hard and dry. Store for up to a 5-6 days at room temperature or up to a couple of months in the freezer.

PELOPONNESIAN TSOUREKI (BRAIDED EASTER BREAD)

Steps:

• Warm the 2 cups of milk and place in a large bowl. Add the yeast, 1 cup of the flour and 1/4 cup of the sugar. Cover, and set aside in a warm place until the mixture becomes spongy, about 1 hour.
• In a large bowl combine the remaining 7 cups flour, the chopped almonds, salt, remaining sugar, orange rind and anise seed. Make a well in the center. Add the yeast mixture, olive oil and beaten eggs. Stir, working outward, until a dough forms.
• Dust a work surface with a little flour, and knead the dough, adding more flour if necessary, until it is smooth and doesn't stick to your fingers, about 12 minutes. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about 2 hours.
• Punch the dough down. Divide into 6 small balls, and roll each into strips 12 to 15 inches long and about 2 inches in diameter. Lay 3 strips side by side, pinch them together at one end, and braid. Pinch the braids together at the other end to hold the loaf together. Press 2 dyed eggs between the strips of the braid.
• Repeat the procedure to make a second loaf. Place the loaves on a lightly oiled baking sheet, cover with the cloth, and let rise for 2 hours, or until doubled in bulk.
• Preheat the oven to 375 degrees. Beat together the egg yolk and the 2 tablespoons milk. Brush over each loaf, and sprinkle each with the slivered almonds. Bake for 40 to 45 minutes, or until golden brown. The loaves should sound hollow when tapped on the bottom. Remove from the oven and cool on racks.