She Strengthens

Celebrating Greek Easter with a Delicious Twist

The Significance of Tsoureki

Tsoureki, a sweet yeast bread, is a beloved tradition during Greek Easter. This delectable treat is woven into a three-strand braid, symbolizing the Holy Trinity, while a red-dyed hard-boiled egg nestled within the dough represents the blood of Christ. Not only is Tsoureki a delightful addition to any Easter celebration, but it also keeps for several days, making it a perfect treat to share with loved ones.

Authentic Greek Flavors

To give your Tsoureki an authentic Greek twist, incorporate two essential spices: mahlepi and mastic. Mahlepi, derived from the seed kernel of the St. Lucie cherry, adds a unique flavor reminiscent of bitter almonds and tonka beans. Mastic, sourced from the sap of the mastic tree, brings a distinct aroma and taste to the bread. Both spices can be found at Greek grocers or online.

Getting Started

Before you begin, prepare the red-dyed hard-boiled egg, a crucial component of this traditional bread. This recipe is part of our Greek Easter Celebration menu, serving 10 to 12 people with a moderate level of difficulty.

Tsoureki Recipe

Ingredients:

• 3/4 cup plus 1 tablespoon whole milk
• 1 (1/4-ounce) packet active dry yeast (2 1/2 teaspoons)
• 4 cups all-purpose flour, plus more for dusting
• 2/3 cup granulated sugar
• 1 teaspoon fine salt
• 1 teaspoon ground mahlepi (optional)
• 1/4 teaspoon pounded mastic crystals (optional)
• 8 tablespoons unsalted butter (1 stick)
• 2 large eggs
• 1 1/2 teaspoons finely grated orange zest (from about 1 orange)
• 1 red-dyed hard-boiled egg (optional)
• 1 large egg yolk
• 1/3 cup sliced almonds, toasted

Instructions:

1. Activate the Yeast: Heat 3/4 cup of milk to 105°F to 115°F. Transfer the warm milk to a large bowl and sprinkle the yeast on top. Set aside for 15 minutes.
2. Combine Dry Ingredients: Sift flour, sugar, salt, mahlepi (if using), and mastic (if using) together into a large bowl.
3. Melt Butter and Mix: Melt 7 tablespoons of butter, then cool. Add eggs and orange zest, beating together. Stir the egg mixture into the yeast mixture until combined.
4. Knead the Dough: Turn the dough onto a floured work surface and knead until smooth, about 10 minutes.
5. Let it Rise: Coat a baking sheet and plastic wrap with the remaining 1 tablespoon butter. Set the dough on the baking sheet, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.
6. Braiding and Shaping: Divide the dough into 3 equal pieces, roll into ropes, and braid together, entwining the red hard-boiled egg (if using). Pinch the ends together to secure the braid.
7. Second Rise: Place the braided dough on the prepared baking sheet, cover with buttered plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
8. Egg Wash and Bake: Beat together the egg yolk and remaining 1 tablespoon milk. Brush the egg mixture over the risen dough, sprinkle with almonds, and bake at 350°F until browned and the internal temperature reaches 190°F, about 30 minutes. Let cool before serving.