Tsoureki - Easter Twist
4 to 5 pkg. (4 to 5 Tbsp.) active dry yeast
3/4 cup warm water
5 pounds sifted flour, plus 1/2 cup all-purpose flour
or more as needed
3 cups plus 1 Tbsp. sugar
1/4 tsp. plus 1 Tbsp. salt
12 eggs, plus 1 or 2 eggs, beaten, for topping |
2 cups milk, scalded and cooled
5 sticks (1 1/4 pounds) unsalted butter, melted
1 Tbsp. ground masticha flavoring or 1 tsp. ground mahlepi
flavoring (see note) or 1 Tbsp. vanilla extract
sesame seeds for topping
red dyed hard-boiled eggs for decoration |
Tsoureki is an Easter cake sprinkled with sesame seeds
and decorated with red eggs.
Mix yeast with water. Add 1/2 cup flour, 1 tablespoon
sugar, and 1/4 teaspoon salt. Stir, and let rise in a warm place until
mixture bubbles and foams, about 10 minutes. In a very large bowl beat
12 eggs. Add 3 cups sugar, cooled milk, melted butter, and 1 tablespoon
salt. Stir in yeast mixture. Blend masticha (or mahlepi or vanilla extract)
with sifted flour and add to liquid to make a stiff and elastic dough.
Knead well on a floured board for about 5 minutes. Place dough in a greased
bowl; cover with a damp towel and let rise until double in bulk. Punch
down and turn over in bowl. Cover with plastic wrap and a damp towel and
let rise again until almost double in bulk. (The second rising should not
take as long as the first.)
Preheat oven to 350 degrees F.. Shape dough into fifteen
to eighteen 14-inch-long ropes, braid 3 at a time, and place on greased
round bread pans or cookie sheets to rise; cover. When they have doubled
in bulk, brush with beaten eggs and sprinkle with sesame seeds. Arrange
3 or 4 red eggs on each braid in the shape of a cross. If long braids are
made, put 1 red egg at the top. Bake for 30 to 40 minutes, or until golden.
Note: Mahlepi is made from the seeds of the fruit of the
mahllepi bush
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