Tsoureki is the Greek Easter bread that has been baked for generations. This exquisite yeast bread is laced with orange and mahlab (or mahlepi), a lovely spice made from pulverised wild cherry pits. This is one of those recipes where every family has their own secret twist. At Christmas, the Greeks bake a round loaf called Christopsomo adorned with a cross; at Easter, they bake a braided bread called lampropsomo that contains whole dyed eggs pressed into the dough; and at New Year's Day, they bake a loaf called vasilopita that includes a coin hidden inside for good luck. However, the common appeal of Tsoureki is unmatched.
Tsoureki bread: what is it?
The Turkish word çörek is said to have inspired the Greek word tsoureki. According to certain lexicons, the Old Turkish root is supposedly where this word was coined. The Americans and the Persians also claim its origin. Tsoureki is a special Easter bread baked in Greece. Its scope, however, extends beyond Greece proper to other nations where Greeks live. The recipe for Greek Tsoureki bread calls for a sweet yeast dough made of flour, sugar, eggs, butter, and milk, with coloured red Easter eggs, pressed into the dough. Before baking, the dough is often flavoured with mahlep, mastic resin, or orange zest and smeared with an egg wash. Adding almond essence, cinnamon, sultanas, or fennel seed is also possible.
Can Tsoureki be an Easter gift?
Yes, it has been a tradition around when wishes on Easter are conveyed through festive classics like Greek Tsoureki. Tsoureki can also be used as a present at Easter when children traditionally give it to their godparents.
What does Tsoureki symbolise?
There are reasons why this Greek bread is interconnected with Easter Sunday. According to legend, the tsoureki represents both the resurrection of Christ and the rebirth of all things, as the flour is shaped and then arises and takes on life as it evolves into its ultimate expression. On top of the braid, a red-dyed egg is traditionally put to represent Jesus' blood.
Greek Easter bread, Tsoureki, Image Source: Pinterest
American connect to it
"Armenian Easter bread" is sometimes used to refer to this loaf. A bsatir crown was its old Armenian name. Christ's crucifixion is memorialised in this Armenian name. The bsatir or choreg is a sort of bread whose braided construction is reminiscent of the woven crown of thorns and whose sesame seeds stand in for the thorns themselves. The choreg is traditionally painted with egg yolk before being baked; this gives the dish a reddish brown colour, which is intended to signify the blood of Christ.
Turkis ties with Tsoureki
This bread is known as paskalya, which means "Easter" in Turkish. In Turkish, the egg is mixed right into the dough rather than being pushed in as a decorative element. Flavourings like orange zest, vanilla, mahlep, and slivered almonds can be included in the dough.
Tsoureki Recipe
Greek bread for Easter, Image Source: MostlyGreek.com
Ingredients
- 650 g plain flour,
- 250 ml milk
- 3 eggs
- 75 g unsalted butter
- 1 teaspoon salt
- 1 orange, zested and juiced
- 7 g instant yeast
- 170 g caster sugar
- 125 ml orange juice
- 2 teaspoon mahlepi
- For the glaze:
- 1 tablespoon milk
- 1 egg yolk
- Slivered almonds
- Sesame seeds
Method
- In a saucepan, simmer the milk on low. Melt the butter and add it to the milk while stirring. Set aside to cool.
- Combine the yeast, salt, orange zest, and sugar in a big bowl containing the remaining 100 grammes of flour. To make a thick batter, add the cooled milk and butter combination and stir with a wooden spoon. Wrap it in plastic and a towel, then let it sit for half an hour.
- By the time you return, the flour, sugar, orange juice, mahlepi, and eggs should have doubled.
- Blend until a pliable dough develops. Add extra flour if the mixture is too sticky to handle. Take caution not to overdo it, though. The ideal dough would be smooth and elastic. Spend at least 10 minutes kneading.
- When the dough has been kneaded, transfer it to a bowl and brush the top with oil. Let it rest for an hour or until doubled size, covered with plastic wrap and a kitchen towel.
- After you see the doubled volume, remove it and split the mixture in half. Take one of the halves and separate it into thirds. Next, roll these sections into ropes. Both dimensions should be uniform.
- Set the tsoureki ropes down in front of you. Squeeze together the joined ends of the tsoureki to let them stick. Make a plait and secure it by tucking in the ends. Spread the glaze on top and sprinkle with the optional almonds and sesame seeds.
- Toast for 25 minutes in an oven warmed to 200 degrees Fahrenheit (180 degrees Celsius fan forced). When touched on the base, they should be completely hollow. Wait until thoroughly cooled on a wire rack before slicing and serving.
Serve once it is ready to handle. Enjoy your Easter with this traditional Greek bread Tsoureki.