This traditional Greek Easter bread is delicately soft and sweet. It's delightful eaten fresh form the oven and as leftovers it makes fantastic French toast.
Preparation and cooking time
Prep: 30 minutes
Cooking: 45 minutes
Serves: 12
Ingredients
2 tsp (1 sachet/7g) dried yeast
1/4 cup (60ml) lukewarm water
1/2 cup (110g) caster sugar
3/4 cup (185ml) milk
80g butter, chopped
4 1/2 cups (675g) plain flour
1 tsp salt
2 tsp finely grated orange rind
1 tsp finely grated lemon rind
2 tsp almond extract
1 tsp ground star anise
1 tsp fennel seeds, crushed
2 eggs
1 egg yolk
1 tbsp milk, extra
2 tbsp flaked almonds
Dyed eggs, to decorate (see tip below)
Method
STEP 1
Combine the yeast, water and 2 tsp of the sugar in a small bowl. Set aside for 5 mins or until the mixture is frothy.
STEP 2
Meanwhile, place the milk, butter and remaining sugar in a small saucepan over low heat. Cook, stirring, for 1-2 mins or until butter melts and mixture is just heated through. Set aside for 5 mins to cool.
STEP 3
Place flour, salt, orange rind, lemon rind, almond extract, star anise and fennel seeds in a large bowl. Make a well in the centre. Add yeast mixture, milk mixture and eggs. Stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
STEP 4
Preheat oven to 180°C. Line a baking tray with baking paper. Punch down dough. Turn onto a lightly floured surface. Gently knead until smooth. Divide the dough into 3 even portions. Roll each portion into a 40cm log. Place the dough logs on the lined tray and braid them together. Loosely cover with plastic wrap. Set aside for 30 mins to rise.
STEP 5
Whisk egg yolk and extra milk in a small bowl. Lightly brush the egg yolk mixture evenly over the dough and sprinkle with the almond.
STEP 6
Gently nestle dyed eggs in dough.
STEP 7
Bake for 35-40 mins or until loaf sounds hollow when tapped on base. Cool slightly. Serve warm or at room temperature.
Recipe Notes
Allow for cooling and rising time.
Prep the eggs: Traditionally, the dyed eggs on tsoureki are red, but you can make them any colour you like. To do it, place 2 cups (500ml) boiling water, 1 tbs white vinegar and a little food colouring in a heatproof bowl. Add hard-boiled eggs. Soak for 5 mins. Transfer to a plate and set aside to dry. Spray with olive oil spray and rub with paper towel.
From Taste.com
Nutrition: Per Serving
Energy: 1385kj (331cal)
Protein: 8.6g
Total Fat: 8.6g
Saturated: 4.3g
Carbs: 53.9g
Sugars: 10.2g
Dietary Fiber: 1.9g
Sodium: 103.3mg
Комментарии