At Easter Greek bake a traditional Easter bread called Tsoureki. A sweet, spicy brioche bread which is decorated with colored eggs.
In Greece, it's a tradition to bake a Greek Easter bread known as Tsoureki for Easter breakfast. It's a sweet, spicy brioche bread decorated with colored eggs. Mostly red colored eggs, but since I prefer to use a natural colorant, these eggs were colored with turmeric (250ml water, 2 tablespoons turmeric and 1 tablespoon vinegar) and become beautiful yellow. Cook them following the instructions for the perfect hard-boiled eggs and it can't go wrong.
- In the recipe, add lukewarm milk and sugar to the yeast. This way you can quickly and easily test whether the yeast is still working. If you don’t see any bubbles after 5 minutes, it’s better to use a new packet of yeast. The sugar is added as “food” for the yeast.
- Use lukewarm milk and soft butter and make sure both are at room temperature. Yeast works best at 37 degrees Celsius and this way the rising starts quickly.
- Do you find it difficult to determine whether your dough is ready? Take in account that you will have to knead the dough for 10 minutes if using a mixer and 15 minutes when kneading by hand. You can feel very well whether the dough is ready because the dough then feels very smooth and elastic.
- Add the salt after 5 minutes kneading. Yeast definitely cannot handle concentrated salt. By adding it after five minutes, the yeast is already well distributed in the dough so there is little or no effect.
- By substitute the milk by soy milk and butter by margarine this recipe becomes lactose-free
- A delicious bread with an Easter brunch, together with a stollen, frittata and other delicacies.
- Replace the hard-boiled colored eggs with a size S egg
- Use semi-skimmed milk instead of full milk
- Use margarine instead of butter
- Discard lemon peel and only use lemon juice which you can buy in a bottle.
- Substitute vanilla extract with vanilla sugar. You can easily make your own budget friendly vanilla sugar. Take 200 grams of sugar and 2 vanilla pods. Halve them and scrape out the vanille. Whisk everything and put it in a jar. Wait for 3 weeks before starting to use it so you get full flavor. This way your vanilla sugar cost about 1/2 what it will cost in a supermarket. Extra tip. If, for some reason, you have used a vanilla pod for flavoring liquid or something, let it dry and put it together with 50 grams of sugar in the pot. This way you can use al scraps.
This budget-friendly bread version will cost € 2.60 for a whole bread.
- Normally you’ll eat the breadthe same day, because they’ll get stale.
- In a special bread container bread will stay fresh up to 3 days.
- Don’t store bread in the refrigerator. Because of the moist in a refrigerator, the bread gets a different structure. Not really tasty.
- You can't freeze the bread, because of the addition of the hard-boiled eggs.
Other delicious bread
It's a good taste!
Recipe Greak Easter bread
Did you make this Greek Easter bread (Tsoureki)? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Greek Easter bread - Tsoureki
- 375 grams flour
- 100 grams sugar
- 2 teaspoons yeast
- 125 whole milk lukewarm
- 3 eggs 2 x size L, 1 x size s (for the brushing of the bread)
- 60 grams butter unsalted, room temperature
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon anise
- 1 teaspoon lemon peel grated
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 5 eggs colored eggs, hard-boiled
- Add half the flour, sugar, yeast and milk in a bowl and mix until well blended.
- Place a wet towel and plastic foil over the bowl and let it stand for half an hour in a warm place until air bubbles appear.
- Take the dough and add the eggs one at a time, while mixing. Add the second egg when the first egg is incorporated.
- Mix in the flour.
- Cut the butter into cubes and add them, while continuing to mix, block for block.
- Finally you add the salt, cinnamon, anise, zest, lemon juice and vanilla extract.
- Continue mixing until you get an elastic dough and place the dough in a greased bowl.
- Place a wet towel and a plastic wrap over the bowl and leave for an hour in a warm place to rise.
- Press the air out of the dough and divide it into three pieces.
- Roll each piece of dough into a roll of 35 cm in length.
- Braid these strands loose, so you get a braided bread.
- Line a baking sheet with parchment paper and place the bread on the paper.
- Cover with a slightly wet towel and plastic wrap and let it rise for 60 minutes until the dough is doubled.
- Meanwhile, preheat the oven to 200 degrees Celsius.
- Bake the bread for 10 minutes and remove it from the oven.
- Divide the eggs over the bread and press them into the dough.
- Brush the rest of the bread with beaten egg.
- Put the bread back in the oven and reduce the temperature to 180 degrees Celsius.
- Bake for 25 minutes, remove from the oven and let cool on a rack.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.