Greek Tsoureki (Easter Bread)

Title: Greek Tsoureki (Easter Bread)

Categories: Ethnic

Yield: 2 servings

Karen Mintzias

1 c Milk

1/2 c Sweet butter

1 pk Active dry yeast

1/2 c Granulated sugar

1 ts Salt

2 Eggs; beaten

5 tb Orange juice

1 tb Grated orange rind

5 1/2 c Sifted flour

Butter; melted

Red-dyed, hard-boiled eggs

1/4 c Slivered almonds

2 tb Granulated sugar

In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl.

When lukewarm, sprinkle in the yeast, and with fingers or a heavy

spoon gradually stir in the 1/2 cup sugar until it dissolves. Then

add the salt, eggs 3 tablespoons of the orange juice, and the orange

rind, stirring continuously, and gradually add half the flour until

the mixture begins to bubble. Continue adding flour gradually by

hand; the dough will be sticky, but should not be stiff. Flour your

fingers lightly and knead for 15 minutes. Place the dough in a large

buttered bowl, brush the dough with melted butter, cover, and place

2 to

hours).

Punch the dough down and divide into 2 parts. Divide each half

3 parts and roll each into a long rope about 10 x 2". Braid

the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat

with the other half of the dough to make a second tsoureki. Place in

large baking pans or on a cookie sheet, cover, and let rise until

1 1/2 hours

Meanwhile, prepare the glaze by mixing the remaining orange juice,

remaining sugar, and the almonds in a small bowl. Bake the tsourekia

375 degree oven for 20 minutes. Remove from the oven and with a

pastry brush glaze the tops and sides of loaves. Return to the oven

15 to 20 minutes until the color is a rich and shiny chestnut.

Note: If using the Easter eggs, tuck them into the center when you

shape the loaves, leave until loaves have doubled and bake them with

the loaf. After baking, though lovely, the eggs will be inedible.

Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer

baking time. From "The Food of Greece" by Vilma Liacouras Chantiles.

Typed for you by Karen Mintzias

RePosted 3-08-95 Annette Johnsen

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