Let’s Dive In: Impress the Family this Easter with Your Tsourekia.
l’ll be upfront: this tsoureki recipe isn’t from my Yiayia or any Yiayia, for that matter. It’s one I came up with on my own. You see, I never had the chance to quiz my Yiayiades about their method. All I had was a basic ingredients list that was part Greek – you know, cuppi for cup, soda for baking soda – and measurements like “ligo alevri” (a little bit of flour), or just “orange” with no mention of juice, zest, or quantity. Not to mention the dreaded tales from other family members who would throw batches in the bin because their yeast didn’t rise!
This ambiguity led to numerous failed attempts at perfecting the best tsoureki. So, after scouring the internet and reading countless recipes, I jotted down what I thought would work and discarded what I didn’t like. The result? The easiest and fluffiest tsoureki you’re bound to make. And it’s not as intimidating as it seems.
As I’ve said in my previous recipes, it’s all about patience and taking your time. Don’t bother making this if you need to rush through it in three hours. This recipe demands that the yeast blooms, the dough rises, etc. You can’t rush this process. But if time is on your side, you’ll have the best tsoureki sitting on your benchtop by the end of the day.
Kitchen Equipment required
KitchenAid KSM-160 Artisan Stand Mixer, Onyx Black – this is optional. Your hands will work just as well but it’s definitely easier with a KitchenAid.
Mixing Bowls – opt for plastic rather than stainless steel. In my experience, the plastic bowl isn’t as icy cold as a stainless steel bowl, and your dough needs a comfy and warm bowl to rise in.
Oven trays – this is a no-brainer! Grab a few baking trays.
Ingredients
Method
- First ensure your yeast is healthy and alive, regardless of whether you're using dry or fresh yeast.
- Bowl 1: Add 40g of dry yeast or 110g of fresh yeast, 2 tbsp of sugar, 200g of lukewarm water, 150g of plain flour in a small bowl. Mix to combine.
- Cover Bowl 1 with a tea towel of cling wrap and wait for 10 minutes.
- If the mixture becomes bubbly, the yeast is alive and usable. If it remains flat without bubbles, your yeast has expired. Don't proceed with the recipe if this is the case as you'll be left with heavy inedible tsourekia and a whole lot of disappoint.
- Bowl 2: In a large bowl whisk 400g of white sugar, 4 eggs, 360ml of lukewarm milk and 100g of lukewarm unsalted butter. Then add 150ml of fresh orange juice.
- Bowl 3: In another large bowl, sift 1.5kg of plain flour and 20g of mahlepi. Add 30g of vanilla sugar and orange zest from one whole orange. Mix altogether.
- Pour Bowl 1 and Bowl 2 into Bowl 3. Use your hands or a stand mixer to thoroughly mix everything together. Note: typical size stand mixers won't fit this amount of mixture in one hit, so you can either divide it and do it in batches and then combine the batches together with your hands once the dough has formed or you can just use your hands from the beginning. I find using my hands is easier and less mess.
- The dough will be sticky and tough to handle at first. DO NOT ADD MORE FLOUR. I can't stress this enough. People think by adding more flour, it will make the dough more manageable, and although they are right, it will result in a drier and crumbly tsoureki. We want fluffiness, so trust the process and keep kneading until the dough starts to fall off your fingers and no longer stick. This can take a good 10 minutes.
- Once the dough is smooth and elastic, place it in a large clean bowl. Cover the bowl with a damp tea towel and let it rise for 2 hours in a warm area.
- After the dough has risen, remove it from the bowl and divide it into 6 equal parts.
- Take one part and divide it again into 3 equal parts. These 3 parts will be used for braiding the dough of one tsoureki.
- Braid the dough and place it on a baking tray. Cover with a team towel and let it rise for another 1.5 hours.
- Preheat the oven to 170°C (Fan)
- Whisk an egg in a bowl and brush each tsoureki with the egg wash
- Sprinkle silvered almonds and sesame seeds on top
- Bake in the preheated oven at 170°C Fan for 25 minutes. Then reduce the temperature to 140°C and bake for an additional 20 minutes.
Notes
- To determine if the tsoureki is ready, look for a golden-brown colour on the top and base.
- Insert a skewer into the middle of the tsoureki; if it comes out clean, then it’s done.
- Lift the tsoureki; if it feels light, it’s ready; if it feels heavy, it needs more time in the oven.
FAQs: Easy Tsoureki Recipe
1. What is Tsoureki?
Tsoureki is a traditional Greek sweet bread, typically enjoyed during Easter and other festive occasions. It’s characterized by its rich flavour, soft texture, and braided appearance.
2. Is Tsoureki difficult to make?
While it may seem intimidating at first, with the right recipe and patience, it’s quite manageable, even for beginners. Following step-by-step instructions and allowing time for the dough to rise properly are key.
3. What ingredients are needed to make Tsoureki?
Common ingredients include flour, sugar, yeast, milk, butter, eggs, and flavourings such as orange zest and vanilla extract. Variations may include additional ingredients like mahleb or mastic resin for flavour. You can even try chocolate and white chocolate like they do in Greece. Recipe to come!
4. Can Tsoureki be frozen?
Yes, it can be frozen for later enjoyment. Once cooled completely, wrap it tightly in plastic wrap or aluminium foil and store it in an airtight container or freezer bag. Thaw it at room temperature when ready to serve, and warm it in the oven for a few minutes for optimal freshness.
5. Can I make Tsoureki without a stand mixer?
Yes, you can! While a stand mixer makes the process easier, you can knead the dough by hand. It will require a bit more effort and time, but the results will be equally delicious. I mean, think about it? How did the older generation make tsourekia in the village… I can assure you they didn’t have a stand mixer; just pure muscle.
6. What is the significance of Tsoureki in Greek culture?
It holds cultural significance in Greek tradition, particularly during Easter celebrations. Its braided shape symbolises the Holy Trinity, while the eggs baked into the bread represent new life and the resurrection of Christ.