Greek Easter Bread (Tsoureki)

Total Time

Prep: 45 min. + rising Bake: 25 min. + cooling

Makes

2 loaves (12 pieces each)

Updated: Feb. 11, 2023

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• 1/2 cup sugar
• 3 large eggs, room temperature
• 1/2 cup butter, softened
• 2 teaspoons grated orange zest
• 1/2 teaspoon salt
• 3/4 teaspoon ground mahleb, optional
• 1/8 teaspoon ground mastic, optional
• 5-1/2 to 6 cups all-purpose flour
• 6 hard-boiled large eggs, dyed red
• GARNISH:
• 1 large egg, lightly beaten
• 1/2 cup sliced almonds

Directions

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, orange zest, salt, mahleb and mastic if desired and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Tuck three hard-cooked eggs into the braid of each loaf. Cover and let rise until doubled, about 45 minutes.
4. Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.

Greek Easter Bread Tips

Do you have to use red-dyed eggs to make Greek Easter bread?

Because the red dye symbolizes the blood and sacrifice of Christ, eggs dyed red are a must for traditional Greek Easter bread. But anyone can enjoy this spring treat using naturally speckled pastel eggs or ones dyed any color.

Can you eat the red eggs on Greek Easter bread?

The eggs are definitely edible. There may be a little color on the bread from the dyed eggs, but the bread and the eggs are perfectly safe to eat. Because the eggs are first boiled and then baked in the bread, they may be a little drier than a typical hard-boiled egg. That makes them perfect for deviled eggs and egg salad recipes where mayonnaise will add some moisture. We recommend removing the eggs and saving for another use before slicing the bread.

How can you serve Greek Easter bread?

Greek Easter bread makes a beautiful centerpiece on your table or buffet for Easter or any spring gathering. It’s a great accompaniment to a spring meal with ham, lamb, a casserole or any of these Greek Easter dishes.

How long will Greek Easter bread last?

Store leftover bread (without the eggs) in a sealed bag or in a tightly covered container for up to 3 days or in the freezer up to 1 month. After that it’s best use it up for French toast or bread pudding.

—Catherine Ward, Taste of Home Prep Kitchen Manager 

Nutrition Facts

1 piece: 203 calories, 7g fat (3g saturated fat), 89mg cholesterol, 113mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 6g protein.

source https://www.tasteofhome.com/recipes/greek-easter-bread-tsoureki/

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