Tsoureki (Greek Easter bread)

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Directions

1. 1

   Heat 500 ml milk lukewarm. Mix flour and dry yeast in a large bowl. Add lukewarm milk, softened butter, eggs, 1/4 teaspoon salt, sugar, orange-back, vanilla pulp and aniseed and knead into a yeast dough with the dough hooks of the hand mixer. Work into a smooth ball with your hands. Cover and leave to rise in a warm place for about 30 minutes.

2. 2

   Then knead again well and divide into 5 equally sized pieces. Shape into strands of about 40 cm length. Weave 3 strands into a braid. Place on a baking tray lined with baking paper. Press a hollow in the middle lengthwise (with a rolling pin or bottle). Whisk the egg yolk and 5 tablespoons of milk and spread it over the hollow. Turn the remaining 2 strands into a cord and place it in the hollow. Coat hard-boiled, coloured eggs with oil and press them deep into the cord at intervals. Spread the braid with whisked egg yolk and sprinkle with sesame seeds. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the second rack from below for approx. 50 minutes.

3. 3

   Whisk the egg yolk and 5 tablespoons of milk and spread it over the hollow. Turn the remaining 2 strands into a cord and place it in the hollow. Coat hard-boiled, coloured eggs with oil and press them deep into the cord at intervals. Spread the braid with whisked egg yolk and sprinkle with sesame seeds. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the second rack from below for approx. 50 minutes. If necessary, push the eggs in again, cover the plait if necessary. Serve dusted with icing sugar

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
270 kcal

CARBS
36 g

FATS
11 g

PROTEINS
6 g