Tsoureki Bread is a super fluffy and soft yeast egg-enriched bread flavored with citrus and aniseed. It’s a traditional Greek Easter bread, but can be enjoyed any time of the year.
2 large breads
For the Dough: – 1 cup milk – 2 packets active dry yeast (two 1/4 ounce envelopes) – 4 eggs , room temperature – 1 tsp vanilla extract – 1/2 cup granulated sugar – 4 1/2 cup unbleached all-purpose flour (may need more as mixing) – 1 Tbsp. lemon zest – 1 tsp aniseed – 1 tsp kosher salt – 8 Tbsp. butter , room temperature (cut into 1 inch pieces) – 4-6 dyed eggs – pearlized sugar , to decorate For the Egg Wash: – 1 egg – 1 Tbsp. water
Basically tsoureki (tsoo-RHE-kee) is just a soft butter and egg brioche dough like the Italian Easter bread I make. The spices that are used to flavor the bread vary from region to region in Greece (like many Italian recipes). It could be made with kakoule (cardamom seeds). It could also be made using mahlepi seeds (or powder), which can be found online or in your favorite Middle Eastern market (we have a great one not too far from us). I have never baked with crushed mahlepi seeds or its powder, but know it is used in Middle Eastern baking.
Can I Freeze Easter Egg Bread? Yes, you can freeze this Greek Easter bread without the dyed eggs. You can freeze the entire loaf or whatever you have leftover after Easter. Tips: It can take quite a while for the Easter eggs to turn the correct color, so you may want to dye them a day or two before making the bread itself. The bread dough also requires extra time to rise. It should be made with lots of patience and love, as with any yeast dough.
RECIPE TIPS AND FAQ’S:
Swipe up for the full recipe