Recipe adapted from taste.com.au

Tsoureki (Greek Easter bread) recipe



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This traditional Greek Easter bread is delicately soft and sweet. It's delightful eaten fresh form the oven and as leftovers it makes fantastic French toast.

17 Ingredients

7 Method Steps

    Step 1
    Combine the yeast, water and 2 tsp of the sugar in a small bowl. Set aside for 5 mins or until the mixture is frothy.
    Step 2
    Meanwhile, place the milk, butter and remaining sugar in a small saucepan over low heat. Cook, stirring, for 1-2 mins or until butter melts and mixture is just heated through. Set aside for 5 mins to cool.
    Step 3
    Place flour, salt, orange rind, lemon rind, almond extract, star anise and fennel seeds in a large bowl. Make a well in the centre. Add yeast mixture, milk mixture and eggs. Stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
    Step 4
    Preheat oven to 180°C. Line a baking tray with baking paper. Punch down dough. Turn onto a lightly floured surface. Gently knead until smooth. Divide the dough into 3 even portions. Roll each portion into a 40cm log. Place the dough logs on the lined tray and braid them together. Loosely cover with plastic wrap. Set aside for 30 mins to rise.
    Step 5
    Whisk egg yolk and extra milk in a small bowl. Lightly brush the egg yolk mixture evenly over the dough and sprinkle with the almond.
    Step 6
    Gently nestle dyed eggs in dough.
    Step 7
    Bake for 35-40 mins or until loaf sounds hollow when tapped on base. Cool slightly. Serve warm or at room temperature.

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