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Tsoureki - Greek Easter Braided Bread Paine Greceasca de Paste

Tsoureki - Greek Easter Bread

This tsoureki recipe is a traditional Greek version of Easter bread, with a soft and fluffy texture perfect for sharing with family and friends during the holiday.
Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 1 hour 2 minutes
Choose Serving Size 3 loaves

Ingredients 

For starter:

  • 240 ml 8 fl oz warm milk
  • 38 g 1.3 oz dry yeast
  • 1 Tbsp sugar
  • 30 g ¼ cup of flour

Dry ingredients:

  • 720 g 5 ⅔ cup flour
  • 240 g 1 ¼ cup sugar
  • 1 tsp salt
  • ½ Tbsp mahlepi cherry pit powder - optional

Liquid ingredients:

  • 2 eggs lightly beaten
  • 1 Tbsp vanilla
  • grated peel from an orange
  • 60 g ¼ cup butter, soft at room temperature

For toppings and decorations:

  • 1 large egg
  • 2 tablespoons of milk
  • 6 red eggs
  • 3 tablespoons of almond flakes

Instructions

  • In a large mixing bowl, add all the ingredients for the starter, mix gently, cover with plastic wrap and keep the bowl warm (kitchen with closed windows)
  • In another bowl, add and mix the dry ingredients.
  • In separate bowl, beat the eggs with the rest of the liquid ingredients except the butter.
  • After the yeast in the starter mixture has activated and started to bubble, add the the mixture of flour and eggs.
  • Put the mixer bowl in the food processor and let it knead for 8-10 minutes. You must obtain a soft, homogeneous, elastic and sticky dough. Add the soft butter and let the robot knead for another 4 minutes.
  • Transfer the obtained dough to another well oiled bowl, lightly sprinkle the dough with oil and cover with a plastic film. Leave the dough in a warm place to rise for two hours, until it doubles in size.
  • Grease lightly with oil so that you can work the obtained dough. Transfer it to a clean surface and divide the dough into 3 equal parts to get three loaves.
  • One third of the dough is divided again into 3 other equal parts. With the help of your palms, roll 3 equal strips, about 30 cm. Braid them and transfer the braided loaf to the baking tray lined with baking paper.
  • Repeat with the rest of the dough.
  • After you have obtained three braided loaves, cover them with foil and let them rise for another 25 minutes.
  • Heat the oven to 180 C (360F).
  • After the loaves have risen, remove the foil, brush each bun with a mixture of beaten egg and milk, carefully place two red eggs in each bun and sprinkle with almond flakes.
  • Put the loaves in the oven for 25 minutes, until they become brown.