Friday, 14 April 2017


“Easter is meant to be a symbol of hope, renewal, and new life.” - Janine di Giovanni

It’s Easter and as is traditional in Greek households we have done our traditional baking of Easter cookies, sweet Easter loaf, the dyeing of eggs red and the preparations for the “mageiritsa” soup and the roast lamb for Easter Sunday. Here is the recipe for the sweet Easter loaf, which is considered a “difficult” baking project as while the loaf should be well baked, it should also be light, yielding, sweet, aromatic and full of textured “trails” of baked dough.

Tsoureki (Greek Sweet Easter Loaf)
180 mL water
100 mL milk
650 g plain flour (high gluten, “strong” flour”
1 tsp baking powder
15 g dry active yeast
2 large eggs
50 g unsalted butter (melted)
200 g caster sugar
40 mL invert syrup
Pinch salt
1/2 tsp ground mahlepi
1/2 tsp ground gum mastic
1/2 tsp cardamom
Extra egg for glazing
Blanched flaked almonds

In the large mixer bowl, mix the lukewarm milk and water and dissolve in it about a third of the sugar and the salt. Add the yeast and mix well so that it dissolves. Leave in a warm place for about 10 minutes to ensure that the yeast is activated (bubbles will appear).
Add the rest of the sugar and invert syrup to the yeast mixture, the lightly beaten eggs, the spices, the butter and begin mixing with the dough hook.
Once the ingredients are well mixed, add the flour (into which you have mixed the baking powder) little by little and continue mixing with the dough hook with large speed until the (soft) dough adheres to the hook. Do not add extra flour.
Stop mixing and cover the bowl with some plastic wrap and place it in a warm place to rise.
Once the dough has doubled in size, place some melted butter on your hands and punch it down. Cut the dough into three equal lots and form three long slender rolls. Form the dough rolls into a plait and place on a buttered baking tray. Glaze with beaten egg and sprinkle with the blanched flaked almonds. Cover and leave in a warm place to rise.
Warm the oven to 160˚C and before placing the loaf to bake, place a fire-proof bowl filled with boiling water in the lowermost shelf. Bake the loaf for 30-40 minutes until golden brown.

This post is part of the Food Friday meme.

1 comment:

  1. Hmmmm...Nothing like the smell of freshly baked bread! Thanks for sharing it over at <a href="”>Food Friday</a>, Nicholas! Excited to see what you'll be sharing next! :)