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Greek Tsoureki (Easter Bread)




Source of Recipe


Internet


List of Ingredients




1/2 cup sweet butter
1/2 cup granulated sugar
2 eggs -- beaten
1 tablespoon grated orange rind
butter -- melted
1/4 cup slivered almonds
1 cup milk
1 package active dry yeast
1 teaspoon salt
5 tablespoons orange juice
5 1/2 cups sifted flour
red-dyed -- hard-boiled eggs
2 tablespoons granulated sugar



Recipe



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 in a warm area to rise until doubled
in bulk (approximately 2 to 3 hours).
Punch the dough down and divide into 2 parts.
Divide each half into 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 doubled
in bulk (approx. 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 in a 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 and bake for another 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.