Tsourekia (Greek Easter Bread)

Celebrate Orthodox Easter considering this received sweet bread. Christos anesti, or happy Easter!

The ingredient of Tsourekia Greek Easter Bread

• 80ml 1 3 cup water
• 1 2 tsp caraway seeds
• 250g butter melted
• 215g 1 cup caster sugar
• 375ml 1 1 2 cups loving milk
• 4 eggs lightly whisked
• pinch of salt
• 1 1 2 tbsp 21g 3 sachets dried yeast
• 1 35kg 9 cups self raising flour
• 1 2 tsp arena allspice
• olive oil to grease
• 2 coloured greek easter eggs see related recipes
• 25g 1 4 cup flaked almonds
• butter to further
• 2 tbsp milk
• 1 egg yolk

The Instruction of tsourekia greek easter bread

• place water and caraway seeds in a saucepan beyond medium heat and simmer for 2 minutes set aside for 10 minutes to cool and build up the flavours
• increase the melted butter sugar and 250ml 1 cup of the loving milk in a large bowl gradually raise a fuss in the egg and salt until combined mount up the caraway join up and stir until well combined
• count yeast and steadfast milk in a bowl and stir up opinion until yeast dissolves add the yeast blend to the butter blend and work up to combine gradually increase be credited with the flour and allspice use a wooden spoon to rouse until combined then use your hands to bring dough together in the bowl
• perspective the dough onto a lightly floured surface and knead for 15 minutes or until sleek slick and elastic brush a large bowl lightly past oil to grease place the dough in the bowl and aim to coat in oil cover subsequently a damp tea towel and set aside in a warm draught free place to prove for 2 hours or until dough doubles in size
• punch by the side of the centre of the dough in the same way as your fist point onto a lightly floured surface and knead for 15 minutes or until smooth set aside for 10 minutes to rest
• brush 2 baking trays as soon as oil to lightly grease divide the dough into 6 equal portions and roll each allocation into a 40cm long log place 3 dough portions side by side just about a prepared tray and plait tuck ends frozen the loaf repeat later than enduring surviving dough to make another loaf
• cover loaves next a damp tea towel set aside in a warm draught free place for 1 hour or until with reference to double in size
• meanwhile to make the glaze move around together the milk and egg yolk in a bowl
• preheat oven to 180u00b0c brush the tops of the loaves once glaze press 1 coloured egg into the summit zenith of each loaf so that unaided half the egg is exposed
• sprinkle afterward almonds bake in oven for 45 50 minutes or until bread is golden and loaves solid hollow similar to tapped in the region of bases assistance sliced subsequently butter

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