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Tsoureki
The traditional Greek Easter bread. |
Ingredients:
| 2 |
Teaspoon |
Cinnamon |
| 5 |
Whole |
Egg (Or egg substitute) |
| 10 |
Cup |
Flour |
| 1 |
Tablespoon |
Mahlepi Powder |
| 1 |
Cup |
Milk |
| 1 |
Pinch |
Salt (To taste) |
| 2 |
Cup |
Sugar (May substitute with honey) |
| 1/2 |
lb |
Sweet Butter |
| 1/2 |
Cup |
Water (Warm water) |
| 2 |
Package |
Yeast (Active dry yeast) |
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Directions:
- In a small saucepan bring the milk to a boil.
- Pour it into a large mixing bowl and add the sugar, butter, mahlepi, and salt.
- Let cool to lukewarm.
- Dissolve yeast in warm water and add to lukewarm milk.
- Beat 4 eggs and add to the milk mixture.
- Gradually stir in flour with a wooden spoon until the batter becomes too thick to stir.
- Coat your hands with flour and work in the rest of the flour by hands until a soft, elastic dough forms.
- Cover with waxed paper and a thick towel and let stand in a warm place free of drafts for 2 to 3 hours or until the dough doubles in bulk.
- Punch down dough and knead again.
- Divide the dough into 12 balls about the size of oranges.
- Roll each ball on a board into a rope 1.5"x 2" thick and 15"-20" long.
- Braid three ropes together to make a "twist." Pinch ends and tuck under.
- Place on greased baking sheets and let rise until twists are doubled in bulk.
- Preheat oven to 350 degrees.
- Brush the twists with the remaining egg (well-beaten) and bake until tops are a deep chestnut color, about 30 minutes.
- Check after 15 minutes, and if the color is darkening too quickly, reduce heat to 275 degrees and continue to bake for 1/2 hour.
- Cool on baking sheets for 10 minutes and then invert on racks to finish cooling.
- Store in covered containers or wrap and keep in the freezer.
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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