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I have been desperately looking for a bread recipe that would produce results similar to the recipe that my grandmother brought over from Greece. My grandmother passed away and my mother had a stroke and couldn't remember how to make it. I was too young when my grandmother was alive to have written the recipe down. We tried many recipes but couldn't find the right mix and proportion of ingredients. I asked my husband to search the net for Tsoureki recipes as Easter was coming up. He found several, but I chose this one because the ingredients looked similar to the ones my grandmother used (particularly the masticha and mahlep). The bread turned out phenomenally. The loaves truly are enormous. They took the entire width of the oven. The next time I do this recipe, I will likely make six smaller loave instead of the two large ones, as we give Tsoureki to family members for Easter. My father, not having any faith in me (because I had tried so many recipes in the past), bought eight loves from a Greek bakery and payed close to $10 Canadian per loaf. The consensus of the entire family (including my father) was that of all the bread that anyone had given us or that we had purchased, this recipe was by far the best and truly reminded us all of my grandmother's bread. I must also say that I found this recipe to be virtually foolproof. This was the first time that I had attempted to make bread in years and it came out perfectly on the first try. My first cousin, who was raised in Greece even asked for the recipe so that she could pass it on to her Mother-inlaw who spent most of her adult life in Greece. Thank you Evelyn for helping helping us recover a cherished family recipe. Mary C. (Thorhill, Ontario)
Okay, I have to say this recipe was AMAZING!!!!! I am greek and decided to make tsoureki for the first time with my 3 year old son for our greek Easter. My mother offered her recipe, which is really good, but there really is no recipe. A little of this and a little of that. I can't bake like that!! So I found this recipe and decided to go for it. My bread turned out amazing!!! My mom said that the key to a good tsoureki is when you break it open and there are "strings" inside and not bubbles like regular bread. Well, my bread had more "strings" than my mother's!! :) I made one large, and 2 small ones. Next time I will make 4 small ones as the large one came out HUGE!!! I left out the anise and added an extra 1/4 cup sugar. I also put slivered almonds on top and brushed them with the 2 egg yolks.(as suggested by a reviewer) I kneaded it by hand as it was to much for my kitchen aid mixer. By far, an amazing and easy recipe. Thanks!!
This is the first time I have made this bread, though I have fond memories of eating it as a teenager in my Greek girlfriend's kitchen. I found the recipe easy to follow and actually had all the ingredients at home - ground my own aniseed seeds. I am glad I made half the recipe as it turned out to be a huge loaf. I found the rising times suggested much longer than necessary and I cooked it at 170C which is a bit cooler than the suggested 360F. Flavour, texture etc just beautiful. And what a delightful aroma throughout the house! An excellent recipe thank you. Now I have had a practice run, I will make it again for Easter - with the red egg.
This bread is so amazingly awesome. I made it a few weeks after Easter, since I tried a different recipe for Easter and was disappointed. This one has the
First, let me start by saying that the 4 stars might be my own fault, and I will get to that in a minute. Second, I didn't use mahlepi or masticha because I didn't have them and none of the local import stores carry them anyway; however, my mom's sweet bread (kozinjak) doesn't include them, so I knew they weren't necessary in what I was trying to accomplish. The changes I made to achieve the bread I'm accustomed to, were to omit the mahlepi and masticha, add 1 tsp vanilla, 1 c. Sultanas/golden raisins (softened briefly in warm water), omit the almonds entirely and sprinkle the loaves with sesame seeds after applying the egg wash. The bread smelled wonderful as it was baking, and the flavor was exactly as I anticipated it to be! Texturally, it wasn't as light and fluffy as mom's (hence 4 stars), but this could be my own fault. I didn't allow the second proofing to run 2 hours because the directions say "or until doubled." They looked doubled to me, so I popped them in the oven before 2 hrs was up. Maybe this is why they were slightly more dense. Next time (trust me, there will be a next time... Soooo good!), I will let them go the full two hours. I might also half the recipe, as this one yielded roughly four loaves (lucky for my neighbors!) Another variation of mom's that I may try is to roll into 7" pieces and tie into a knot for individual rolls that are great and easy for freezing.<br/>All that being said, you can never go wrong with Evelyn's recipes!!
After years of watching my Greek grandmother and aunts bake this bread I finally decided to try again after a failed attempt a few years back. Great, easy recipe and quite a tasty bread. Be mindful of it browning not only on the top but on the bottom as well. The loaf on the lower oven level got too toasty but I was able to slice it off and save the loaf. I might boost the sugar level a tad or add in more zest next time which did not come through too much.
I've made this recipe about three times now and it is excellent. I grew up in a Greek home and enjoyed this bread many times. My mother rarely made it because of her fear of yeast and I, too, was afraid to tackle it myself. My Aunt was always generous and gave us each a loaf at Easter and again at New Years. But I recently faced my yeast phobia and started baking bread and decided it was time to tackle the big one - make tsoureki. I love this bread, who doesn't? This recipe is EXCELLENT. It is moist and flavorful. I made three good size loaves out of it and was able to share. I'm going to make it again tomorrow as I have a few more people who want some. I use the masticha and mahlepi . Thank you Evelyn for sharing this fabulous recipe. <br/>Angie Proios Torres
This is a fabulous recipe!! Very easy to follow. The tsourekia taste the way tsourekia should. If you set out to make them be aware that it is an all day proposition. It took me 7 hours from start to finish with all the rising times. I upped the sugar to 2 cups and left out the ground almonds and the masticha which is way too overwhelming for my taste. As a result I had to increase the flour to 10 and a bit cups. Even so the mixture was still fairly sticky. My mum told me its best to rub a little oil on your hands to be able to knead and roll the dough rather than add more flour which might make the mixture too dry. It was good advice and stopped the dough sticking to my hands (I just used grapeseed oil which is light and neutral). I split the dough into 9 pieces which made 3 generous loaves. I baked them at 160C fan forced for 25 minutes and they turned out perfect. Soft, fluffy and moist and just the right level of sweetness. I got so many compliments on them! Next time I think I'll add the juice of an orange as well as the zest as I prefer a more pronounced orange flavour in my tsourekia.
This recipe is just awesome!!!!!
Perfect tsoureki recipe. My Greek in-laws were delighted! I had tried Martha Stewart's recipe from a recent issue of her magazine, and it was an absolute bust. I was so thankful to find this one! Omitted almonds and used ground mahlepi from my Greek grocery store. Lovely subtle orange flavor from the zest. They plump up quite a bit, so I'd advise using two baking trays and leaving plenty of extra room to let the loaves rise. Overall an excellent recipe.