Greek Easter recipes

Upravené: sobota, 22. október 2011

 Tsourekia (Greek Easter bread)  ...


Tsourekia (Greek Easter bread)

Preparation time 45 minutes.
Cooking time 50 minutes
• 80ml (1/3 cup) water
• 1/2 tsp caraway seeds
• 250g butter, melted
• 215g (1 cup) caster sugar
• 375ml (1 1/2 cups) warm milk
• 4 eggs, lightly whisked
• Pinch of salt
• 1 1/2 tbs (21g/3 sachets) dried yeast
• 1.35kg (9 cups) self-raising flour
• 1/2 tsp ground allspice
• Olive oil, to grease
• 2 coloured Greek Easter eggs (see Related recipes)
• 25g (1/4 cup) flaked almonds
• Butter, to serve
• Glaze
• 2 tbs milk
• 1 egg yolk

1. Place water and caraway seeds in a saucepan over medium heat and simmer for 2 minutes. Set aside for 10 minutes to cool and develop the flavours.
2. Combine the melted butter, sugar and 250ml (1 cup) of the warm milk in a large bowl. Gradually whisk in the egg and salt until combined. Add the caraway mixture and stir until well combined.
3. Combine yeast and remaining milk in a bowl and stir until yeast dissolves. Add the yeast mixture to the butter mixture and stir to combine. Gradually add the flour and allspice. Use a wooden spoon to stir until combined, then use your hands to bring dough together in the bowl.
4. Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Brush a large bowl lightly with oil to grease. Place the dough in the bowl and turn to coat in oil. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 2 hours or until dough doubles in size.
5. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 15 minutes or until smooth. Set aside for 10 minutes to rest.
6. Brush 2 baking trays with oil to lightly grease. Divide the dough into 6 equal portions and roll each portion into a 40cm-long log. Place 3 dough portions side by side on a prepared tray and plait. Tuck ends under the loaf. Repeat with remaining dough to make another loaf.
7. Cover loaves with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until almost double in size.
8. Meanwhile, to make the glaze, whisk together the milk and egg yolk in a bowl.
9. Preheat oven to 180°C. Brush the tops of the loaves with glaze. Press 1 coloured egg into the top of each loaf so that only half the egg is exposed.
10. Sprinkle with almonds. Bake in oven for 45-50 minutes or until bread is golden and loaves sound hollow when tapped on bases. Serve sliced with butter.
Notes & tips
You can make this recipe up to 1 day ahead. Store in an airtight container