Tsoureki - Greek Easter Bread (Bread Machine Recipe)

Submitted by Teagan Murphy

"Tsoureki is a sweet egg bread that is braided and decorated with dyed eggs for Greek Easter. This is my first time making it using this recipe (and the first time it came out properly!) - so I wanted to share. This recipe is made in the bread machine on the dough setting and then braided and baked in the oven."

 

• Ready In: 5hrs
• Ingredients: 10
• Yields: 12 slices
• Serves: 12

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

1. 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).
2. While the machine is working mix the other 2 cups of flour with the sugar, salt, orange zest, and the anise seed.
3. Once the dough cycle is completed, add the flour mixture, olive oil, and eggs. Process again on the dough setting. (Another 1.5 hours!).
4. Once the second cycle is completed, remove the dough to a well-floured surface. Punch down and form into a ball.
5. Cover and let the dough rest for 15 minutes.
6. 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).
7. Embed the dyed eggs (optional) in the folds of the braid. Cover and let the dough rise until doubled in bulk - about 1 hour.
8. Meanwhile, preheat the oven to 375 degrees F. Once the dough has risen, brush it lightly with the egg wash.
9. Bake in the preheated oven for 40 to 45 minutes or until golden brown.
10. Cool on a rack. Store in a brown bag for up to 3 days. (Any leftovers make wonderful French Toast!).

Reviews

[seasidenin_11989474]

I brought this bread to my niece's for Easter, it got rave reviews. I didn't use orange zest , but added 2 tsps of aniseed & corriander, & 1 tsp of cumin like my Yiayia did years ago in my youth.

 

[carolinemoretti_1974]

Very good, I changed the recipe a little bit and put two (2) teaspoons of aniseeds and orange zest. I couldn't resist the urge and added some sprinkles too :))

 

[BakerGirl]

This is my first time making tsoureki and it turned out fantastic!!! This recipe is a keeper. The only thing I did was add 2 tbsp of orange juice and a tbsp of vanilla. I also omitted the aniseed and orange zest as I didn’t have any. I will definitely make it again, it was well worth the effort.

 

[clutzychopper]

This was excellent as a starter recipe for me, especially with me being too lazy to mix by hand. The double rise in the bread machine seems to help with the overall finished product. I was lucky enough to have mahlepi on hand and substituted that for anise and as we are lucky with allergies here, I was able to top with slivered almonds. I will make this again and again for the holidays. Thanks so much.

 

[ThatCaptJim]

Only made one change to the recipe: During the first round in the bread maker, I wound up needing to add about 1/4 cup extra liquid (water, in this case) because the first bit was just too dry. It's delicious, though, and very very pretty! I used some 'test' eggs I learned to make 'marbled' designs on. Unfortunately, the red dye turned pretty brown in the oven, but that didn't affect the deliciousness of the bread!