Tsoureki - Greek Easter Bread (Bread Machine Recipe)
Ready In: 5 hrs
Serves: 12
Yields: 12 slices
Ingredients
- 1 cup whole milk
- 4 cups bread flour (King Arthur)
- 2 1⁄2 teaspoons bread machine yeast (Fleischman's)
- 2⁄3 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon orange zest
- 1 teaspoon ground aniseed (plus whole anise seed for decoration, if you like)
- 2 tablespoons olive oil
- 2 large eggs (plus 3 dyed Easter eggs for decoration, if you like)
- 1 egg yolk (whisked with 1 tablespoon water for glaze)
Directions
- Place the milk, 2 cups of flour, and yeast in the bread machine pan and process on the dough setting. (Mine takes around 1.5 hours).
- While the machine is working mix the other 2 cups of flour with the sugar, salt, orange zest, and the anise seed.
- Once the dough cycle is completed, add the flour mixture, olive oil, and eggs. Process again on the dough setting. (Another 1.5 hours!).
- Once the second cycle is completed, remove the dough to a well-floured surface. Punch down and form into a ball.
- Cover and let the dough rest for 15 minutes.
- Now, divide the dough into three parts. Roll each piece into a rope and braid, working from the center to the ends. Pinch the ends together and turn under. (And if you don't feel like braiding it at all - I won't tell. It tastes wonderful no matter what the shape).
- Embed the dyed eggs (optional) in the folds of the braid. Cover and let the dough rise until doubled in bulk - about 1 hour.
- Meanwhile, preheat the oven to 375 degrees F. Once the dough has risen, brush it lightly with the egg wash.
- Bake in the preheated oven for 40 to 45 minutes or until golden brown.
- Cool on a rack. Store in a brown bag for up to 3 days. (Any leftovers make wonderful French Toast!).
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