Tsoureki Russian/Greek Orthodox Easter Bread
Ingredients
1 1/3 Cup Caster Sugar
14g Yeast (2 packets)
3 1/3 cups Flour (use good quality bakers flour)
1 Cup Sultanas
1 Lemon Rind (grated)
4 Eggs
100mls water
½ Teaspoon Cinnamon (ground)
2 ½ Tablespoons of salt
60g Butter (unsalted- softened)
150mls Full Milk
Decoration
4 Eggs
Food Colouring
Method
1. With 50mls of warm (not hot) water place the yeast in a bowl with 1 teaspoon of caster sugar. Yeast is ready when bubble appear on the surface, approximately 15 minutes.
2. In a large bowl, combine the sifted flour, sugar, 2 ½ tablespoons of salt, lemon rind, cinnamon and sultanas. Stir in the yeast mixture along with 3 eggs, butter, 100mls water and milk. Combine until it forms a dough.
3. Turn mixture out onto a lightly floured board and knead the dough until soft for 5 minutes by hand.
4. Grease a glass bowl and place dough inside covered with plastic wrap. All to stand in a warm place for 1 hour until dough rises and doubles in size.
5. Remove dough and knead roughly a few times to reduce the air content.
6. Divide dough into 2 portions and roll each portion with your hands until it resembles a long snake of dough. Plait both strips together and place on a greased baking tray and allow to rise again for 1 hour.
7. To make decorations place a saucepan of water on the stove with the 4 eggs. Add 1 teaspoon of red food colouring to the water. Bring water to the boil and simmer until the eggs are hard boiled (approximately 10 minutes). Allow eggs to cool in the saucepan.
8. Heat your oven to 185 degrees Celsius
9. Remove eggs from the saucepan and wipe over lightly with a paper towel to remove any excess. Place the eggs in the centre of the plaits.
10. Beat the remaining egg lightly and brush the bread and decorative eggs using a pastry brush. Bake bread for 20-25 minutes or until golden.
Please Note: Decorative eggs are for decoration only and are not edible.
1 1/3 Cup Caster Sugar
14g Yeast (2 packets)
3 1/3 cups Flour (use good quality bakers flour)
1 Cup Sultanas
1 Lemon Rind (grated)
4 Eggs
100mls water
½ Teaspoon Cinnamon (ground)
2 ½ Tablespoons of salt
60g Butter (unsalted- softened)
150mls Full Milk
Decoration
4 Eggs
Food Colouring
Method
1. With 50mls of warm (not hot) water place the yeast in a bowl with 1 teaspoon of caster sugar. Yeast is ready when bubble appear on the surface, approximately 15 minutes.
2. In a large bowl, combine the sifted flour, sugar, 2 ½ tablespoons of salt, lemon rind, cinnamon and sultanas. Stir in the yeast mixture along with 3 eggs, butter, 100mls water and milk. Combine until it forms a dough.
3. Turn mixture out onto a lightly floured board and knead the dough until soft for 5 minutes by hand.
4. Grease a glass bowl and place dough inside covered with plastic wrap. All to stand in a warm place for 1 hour until dough rises and doubles in size.
5. Remove dough and knead roughly a few times to reduce the air content.
6. Divide dough into 2 portions and roll each portion with your hands until it resembles a long snake of dough. Plait both strips together and place on a greased baking tray and allow to rise again for 1 hour.
7. To make decorations place a saucepan of water on the stove with the 4 eggs. Add 1 teaspoon of red food colouring to the water. Bring water to the boil and simmer until the eggs are hard boiled (approximately 10 minutes). Allow eggs to cool in the saucepan.
8. Heat your oven to 185 degrees Celsius
9. Remove eggs from the saucepan and wipe over lightly with a paper towel to remove any excess. Place the eggs in the centre of the plaits.
10. Beat the remaining egg lightly and brush the bread and decorative eggs using a pastry brush. Bake bread for 20-25 minutes or until golden.
Please Note: Decorative eggs are for decoration only and are not edible.
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