Tsoureki -Easter Bread

Pat Duran Recipe

By Pat Duran kitchenchatter

This recipe and photo is from "Country Living" magazine.
This ia a rich brioche- moist and fluffy- and chewy.
Custom dictates that eggs, dyed a scarlet red, be baked in the braided crown of this Greek Easter Bread. Many nationalities make this same recipe , under different names.
France and USA have King Cake.
Kulich of Russia and Jewish Challah bread are all similar.Delicious!

Recipe Rating:
 2 Ratings
makes 1 loaf
Prep Time:
Cook Time:


3 1/4 tsp
(a little over 1 tablespoon) dry active yeast
2/3 c
light brown sugar,packed
1 c
warm milk-not hot (105^ to 110^)
5 1/2 c
all purpose flour
2 Tbsp
lemon zest
2 tsp
crushed anise seed
1/2 tsp
7 large
eggs (3 left whole, dyed red ) be careful so they don't break-
6 Tbsp
butter, melted and cooled
Find more recipes at goboldwithbutter.com
1 large
egg white (lightly beaten) use the yolk with the 4 eggs above
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Directions Step-By-Step

Make dough:
Coat a large bowl with oil and set aside.
Dissolve the yeast and 1 Tablespoon brown sugar in the heated milk in a small bowl.
Combine 4 1/2 cups flour, remaining sugar, zest,anise, and salt in the bowl of a mixer fitted with paddle attachment and mix on low speed.
Add the 4 undyed eggs and the extra yolk, the yeast mixture, and the melted butter and continue to mix on low speed until a firm dough forms, adding more flour if necessary.
Transfer dough to a lightly floured surface and knead by hand until it is soft and elastic-- about 10 minutes.
Form dough into a ball and transfer it to the prepared oiled bowl, turning to coat all sides with oil.
Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until double in size, about 1 hour.
Shape the loaf:
Preheat oven to 350^.
Punch down dough, turn out onto a lightly floured board, and divide into 3 equal parts. Using palms of your hands, roll out one piece to create a 2 1/2 foot long rope.
Repeat with the remaining 2 dough pieces.
Braid the 3 strands together and seal the ends under each other to create a circle. Transfer to a baking sheet. Place the dyed eggs carefully and evenly spaced, in the grooves of the braid, cover with atowell, and let rise until doubled- about 40 minutes.
To bake bread:
Brush the loaf with the beaten egg white and bake until loaf is golden and sounds hollow when tapped-- about 30 minutes.
Transfer the finished loaf to a wire rack to cool. Serve at room temperature.

About this Recipe