No Orthodox Easter brunch would be complete without the traditional Paskha loaf, which the Greeks call tsoureki. It is a delightful yeast bread that is infused with orange and mahlab, a Mediterranean spice derived from wild cherry pits. The dough is braided and gets a red egg in it before baking. Serve it with a sweet cream cheese spread. Smart Recipes, Other Recipes, Eggs Recipes, Recipes Eggs Other Tsoureki: A Greek Easter Bread Tsoureki: A Greek Easter Bread Recipe | PT1H15M Serves 12 Ingredients: 8 Cups All-Purpose Flour 0.5 Teaspoon Salt 3 Envelopes Dry Yeast 1.5 Cups Milk 2 Cups Sugar 1.66 Cups Unsalted Butter 2 Tablespoons Orange Zest 1 Tablespoon Lemon Zest 1 Tablespoon Mahlab Spice 5 Eggs 1 Egg Wash 0.25 Cup Whole Sesame Seeds Mix the flour with salt in a large bowl. Set aside. Add yeast to the warm milk. Stir in half cup of flour and a tablespoon of sugar. Cover the mixture and let stand for 5 to 7 minutes. Heat butter in a large saucepan over low heat. Add 1 2/3 cups of sugar, orange zest, mahlab and lemon zest. Turn the heat off and stir in whisked eggs. Allow it to cool. Mix yeast mixture with eggs in a large bowl. Gradually add remaining flour and mix well until it forms a smooth dough. Cover the bowl and allow dough to rise for 2 hours. Punch and knead the dough over the floured counter. Cut the dough into 4 equal parts. Roll them into smaller dough balls and set aside for 10 minutes. Divide each dough ball into three pieces and roll these pieces into foot long cords. Braid these cords to make a braided loaf. Place the braided loaves over the cookie sheet and allow to rest for another hour. Meanwhile, preheat your oven to 300 degrees. Brush the bread loaves with egg wash and drizzle sesame seeds on top. Bake for one hour in the oven. Serve warm.

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