SWEET EASTER/CHRISTMAS BREAD | TSOUREKI

GREEK SWEET HOLIDAY BREAD v0.2

(TSOUREKI)

 

 

 

1 kg flour (preferably bread or high gluten flour)

3 TBS  dry yeast 28-29 gr

1  cup warm water 265 g

1 +- cup sugar   225 g

5 eggs

2 tsp ground mahlepi (oriental spice)

1 egg plus 1 Tbs water for brushing

Slivered almonds for topping

 

In warm water dilute yeast with 170 gr 1 cup of the flour and a pinch sugar.  Set aside the mixture until it gets bubbly.

 

In a large mixing bowl beat eggs with sugar on high speed  until thick and pale.  Now add to the flour mixture,  the egg and sugar mixture half the  flour and half the yeast mixture as well  mahlepi.  Continue until you have used all the ingredients. knead  in mixer with bread hook attachment, until dough is elastic. Not to hard, not soft either. Let rise for 2 hour in an unlightened oven covered with a dumb tea towel. 

 Cut dough in 12 pieces. Use three and make a braid. You will have 4 braids. Place them in two different baking pans and allow quite a bit of space in between as they rise a lot.   Let rise for another 60 minutes in an unlighted oven.   When double in size,  brush with egg wash before baking.  Sprinkle the almonds on top. Bake in a 360F. or 180C. preheated oven for about 20-30 minutes on the mid lower rack of the oven until the breads have a light golden color.

If bread is made for the Christmas holiday,  tradition dictates that you divide the dough into two pieces. Divide each piece in three pieces and make a large braid.  Connect the two ends so to make a circle braid. Line two large cake pans with parchment paper (ladoxarto) and carefully place them into each pan.  Once the breads are cooked and cooled down close your eyes and insert a small clean coin through the bottom of the bread.  Whoever in the family  finds the coin is to be the new Years most blessed person.