A freshly baked Tsoureki on a rustic wooden table, featuring a beautifully braided shape with a golden-brown, glossy crust. The surface is sprinkled with sesame seeds or almonds, with red-dyed eggs nestled within the braid. A few slices are cut to reveal the soft, fluffy interior with a slightly sweet, aromatic flavor. The bread rests on a wooden cutting board, accompanied by a small dish of honey, a sprig of fresh herbs, and scattered flour. Soft natural lighting enhances the warm, festive tones.

Tsoureki

Cypriot Easter Bread
Portions:1 loaf
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • 60 g butter softened
  • 75 g caster sugar
  • pinch cinnamon
  • pinch mastika
  • pinch mechlebe
  • handful sultanas
  • 150 ml milk
  • 1 orange zest of it
  • 10 g salt
  • 15 gyeast
  • 150 ml warm water
  • 3 eggs hardboiled in their shells with red food colouring
  • 1 egg beaten, for eggwash

Instructions

  • Put the flour into a large bowl, add all the other ingredients except the yeast, water and eggs and mix together briefly.
  • Dilute the yeast in a little warm water and add to the mixture.
  • Slowly add the remaining warm water, mixing it in as you do, until you have a soft dough consistency.
  • Tip the dough out onto a lightly floured surface and knead until you have a pliable dough.
  • Put the dough back in the bowl and leave to rest for 1 hour.
  • Line a baking tray.
  • Divide the dough into two and roll into strips.
  • Plait the strips together, put on the baking tray and leave to rise in a warm place for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Brush the top of the bread with eggwash and place the coloured eggs along the top of the bread.
  • Bake for 25 minutes, then transfer to a wire rack to cool.
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Recipe Category Bread
Country Cyprus / European
Holliday: Easter
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