Greek Easter Bread
Helena and Vikki Mourselles' recipe for a traditional tsoureki (Greek Easter bread).
Ingredients
- 3 7 g (¾ oz) sachets active dried yeast
- ½ cup lukewarm whole milk
- 2 tbsp superfine sugar
- 2 tbsp honey
- 2 egg yolks
- 2 whole eggs
- 1¾ oz unsalted butter melted and cooled
- 2¼ cups all-purpose flour sifted, plus extra for dusting
- ½ tsp ground mastiha
- 1 tsp ground mahlepi
- 1 tsp vanilla powder
- 1 tsp salt flakes
- ½ tsp sesame seeds
- softened butter and apricot jam to serve
Instructions
- Combine the yeast, milk and half the sugar in a jug, stir and set aside for 10 minutes or until frothy.
- In the bowl of a stand mixer with the dough hook attached, combine the yeast mixture, remaining sugar, honey, egg yolks, one whole egg and the butter, and mix on low speed to combine. Add the flour, mastiha, mahlepi, vanilla powder and salt flakes and knead for 10 minutes or until the dough is smooth and elastic and doesn’t stick to the bowl (the dough itself will be a little sticky).
- Cover the bowl with a clean tea towel and set aside in a warm place for 1 hour to prove or until the dough has doubled in size.
- Knock back the dough, then turn out onto a floured work surface and knead for 5 minutes. Divide the dough into three equal portions, then roll into balls.
- Start by stretching each dough ball into a 16 in (40 cm) rope. Braid the three ropes of dough together and pinch the ends to seal. Place the tsoureki on a large baking tray lined with baking paper and place in a warm spot again to prove for 1 hour or until risen.
- Preheat the oven to 320°F (160°C).
- Lightly beat the remaining egg. Brush the tsoureki with the egg wash and scatter with the sesame seeds. Transfer to the oven and bake for 30 to 35 minutes, until golden brown.
- Allow the tsoureki to cool completely, then cut into ¾ in (2 cm) thick slices. Spread with butter and apricot jam and serve.