Tsoureki - Greek Easter Bread

Step 1

Warm the milk in a saucepan over low heat. Add the butter stirring it into the milk, so it melts. Allow to cool.

Step 2

In a large bowl place 100 grams of the flour with the yeast, salt, orange zest and one tsp of the sugar. Pour in the cooled milk/butter mixture in and beat with a wooden spoon until you have a mix which resembles a thick batter. Cover with saran (plastic) wrap and a towel and leave it to rest for about half an hour.

Step 3

When you return, your mixture should be bubbling and doubled in size—place in the remaining flour, sugar, orange juice, mahlepi and eggs.

Step 4

Mix until a soft dough forms. If you find it's sticky, add more flour. But be careful not to add too much. We're after an elastic, silky dough. Knead for 10 minutes. Alternatively, you can follow these instructions using a stand mixer.

Step 5

Once kneaded place in an oiled bowl and lightly oil the top of the dough. Cover with plastic wrap and a kitchen towel and allow to rest for one hour or until doubled in size.

Step 6

When you notice it has doubled take it out and divide the mixture in two. With one of the halves, split into three equal portions and shape these three portions into "ropes". They should be of the same width and length. Mine measured approximately 30 cms.

Step 7

Lay down the tsoureki ropes in front of you. Join the top ends of the tsoureki with your fingers and squeeze so they stick together. Form a plait and tuck in the bottom ends so they stick together also. Brush with the glaze and add any almonds or sesame seeds on the top.

Step 8

Bake in a preheated 180 deg C fan forced / 200 deg C standard oven for 25 minutes until golden. They should sound hollow when tapped on the bottom. Allow cooling on a wire rack completely before slicing and serving,