How to Make a Soft & Delicious Easter Bread
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- čas přidán 19. 05. 2024
- Easter is the time of the braided loaf, and you can find a few good examples of this in the Breads of Easter playlist on my channel. This loaf is inspired by the Greek tsoureki. A sweet rich white bread flavoured with orange, mahlab, mastic, and topped with almond slices.
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📖 Find the written recipe in the link below the video.
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There is wonderful mastic liqeur that your local liquor store might be able to order for you. It would probably work in this recipe. And it's delicious in it's own right
I bet you can add it to the dough, the syrup, or both
I'm from Greece and love tsoureki...especially with some hazelnut praline
Now your talking my language :)
Looks just like the Greek Version!!!
I am sure you will make all the Greeks proud :)
Εμενα με κανει καιρο τωρα ο Τσαρλι!:D
) @Teo_Diakor Ο Τσαρλς είναι σπουδαίος παιδαγωγός και μου αρέσουν όλα τα βίντεό του. Με βοήθησε να φτιάξω καλύτερη πίτσα :
1:50 The timelapses are almost as satisfying as the recipes are. Nice added touch to your videos.
Oh, braided loaves are always a fun bake - will plan to make it around Easter time, either for the office or our family Easter gathering.
That looks delicious. I love things like this for breakfast. Definitely will try it.
Made it today, substituted cinnamon - delicious.
Just made a mini batch. Fresh out of the oven so I havnt tasted it yet. I did cinnamon and mace. Since mace lends itself to a citrusy taste. Thy look beautiful and were enjoyable to make.
Never heard of mahlab or mastic. Now I have something to add to the "flavors I wanna try" list.
They are both rather iconic and unique flavors. Very much recommended that you explore them. They're delicious
Me too! I forget which one is made from Cherry stones but I heard it is reminiscent of both cherries and almonds. Definitely not something readily available in Arizona.😢
I just made it (since now is the Greek Easter) and I have to say that if you want to eat it on its own, without marmelade, you should add a lot more of sugar. At least 2,5 times more, I would say. In Greece we are used to eating it plain, andtherefore much sweeter.
Other than that, it is a great and simple recipe!
I saw the thumbnail and immediately figured out this was based on tsoureki!
We call it tsoureki in Greece, and we usually add the softened butter in small pieces while we knead the dough ! It is not as easy as it seems to get the right texture , especially when it is the Greek Easter bread. It takes many hours and a lot of skill but it's the best!
Ooh this looks so good. Saving the recipe for the future! ❤
I never knew Easter Bread was a thing... I'm going to check out your Easter Bread Playlist next... ❤
Cool recipe! Thanks for giving me 2 more exotic ingredients to source
Baked this recipe last night (the Mahlab arrived Saturday evening) - decided to make a total of three loaves: using three, four and five strands. I think they turned out okay (shape-wise). Smelled wonderful while baking - the orange syrup complements the bread perfectly. Enjoying it now with three berry jams I made using Charlie's "Clotted Cream, Jam and Scone" recipe (yet to be launched to the public). The flavors in the bread are quite wonderful, indeed. Photos have been posted (#330). Thanks for this recipe. Charlie!
Such a simple recipe but how amazingly delicious and soft. Thank you for sharing.
Charlie, just wanted you to know that everyone at the office LOVED this bread 😍😍😍 - they were cutting "slabs" of bread and spoonfuls of jam to go with it. 😍😍😍 and several of them took some home.
That is always great to hear 🥰
I've been baking braided challah for Easter for many years. I use a 4 strand braid. I've always wanted to learn the 6 strand technique.
if you have a middle eastern or greek grocery store nearby, you will for sure find mahleb (mahlepi in greek) and mastic there, probably in tiny plastic packets. :)
Mahleb is slightly difficult to obtain in the US... my family is from Lebanon and we always had Ka'ik (we called them Easter doughnuts) that sounds similar to this, slightly sweeter perhaps and more fruity rather than earthy. Ka'ik uses star anise, rose water, mahleb, ghee, and it takes a while to make too but it is so good. We only ate them at Easter, hence why we called them Easter donuts.
Really nice. It looks really similar to typical Czech Christmast bread called Vánočka. We also make it for easter, just shape it like classic rounded bread called Mazanec, someone also add raisins marinated in rum in to the dough.
I made it once for Christmas czcams.com/video/FVQXMwAt-As/video.html :)
@@ChainBaker I missed this video, i watched it now. Really good job with Vánočka, it looks absolutly perfect.
Have you ever tried Giraffe Bread? Brioche with varying amounts of chocolate added to produce different colors. Very cool if made in a pullman - absolutely delicious with hazelnut spread...omg
No, but that sounds awesome. Could you point me in the direction of a recipe?
Where do you buy such beautiful eggs? Please recommend a food scale and temperature probe and demonstrate using the scale. Thank you. I look forward to your videos.
My eggs are the same,free range golden yolks,get them from aldi
Thank you. Aldi’s here I come! New customer.
I wonder if I should invest in a scale.
I get my golden yolkers from Lidl 🥚 You can find the equipment I use in my Amazon store linked below my videos.
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Made mini braids, and made a small taste tester knot for myself. I found the bread very dense. But it looks beautiful. I'll try again. Maybe my yeast is bad??? I should've had butter or something on it. It was little so I thought it would be fine with the sticky stuff, but it was too dry.
Did it rise much as it was fermenting? Cinnamon can slow down fermentation quite a bit. That could have been the issue. Placing the dough in a warmer area and/or letting it ferment for longer will solve it ✌️
Oooh yeah, spicelicious!😂
So, if I had lots of egg yolks, how many would I use to substitute for eggs?
I’m a bit of a classicist, so I have to say the good old hot Cross buns always go down a treat. Having said that, your chocolate challah is pretty great. Especially with a bit of banana thrown in there.
I'd go with 3 yolks for an egg. The consistency of the dough might change a bit because of the increased fat and decreased water amounts but it should still be workable.
Can you make Massa Sovada please?
I'll add it to my future bake list!
This one does sound quite fun to make yet with some unique ingredients/flavors and the texture of the bread looks so soft - I ran out of Mahlab, just re-ordered. I read that for best results you should grind the mahlab, mastic and sugar together - will give that a try with my new mortar and pestle. And I do love a nice braided loaf from time to time!
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I think you can get both preground and whole mahlab. I generally recommend buying whole spices, as they tend to be much more potent. But mahlab is a pretty hard kernel making grinding more difficult. Adding an abrasive filler such as sugar is a popular trick to make things easier on you, especially when grinding by hand. An electric spice grinder wouldn't be a bad idea though
@@gutschke Yes, I only order whole Mahlab as pre-ground will lose more of the flavor over time.
Can we make this savory? Without sweet ingredients?
Sure. Leave out the sugar and vanilla.
Is there something that could be used with the orange that is more common? The spices you mentioned are not something that can be found in a grocery store here in the US.
Cinnamon would work great.
Hi, sorry to post something that is unrelated to this particular video/recipe, but I dont know where else I could ask a question. I am pretty sure that I have searched every video you posted but I cannot find anything similar. Here in Balkans we have tradition to bake whole cured, dried, and then cooked ham in a bread. Do you have any idea how to solve some steps in baking this loaf? What im particularly interested is preshaping and final shaping having in mind that ham of around 2.5kg (cca 5 lbs for all the strange people who dont use metric system) needs to be in bread. Also, this bread is huge so its oftean eat over few days, what would be the best method for keeping it moist, maybe scolding, giving that if traditionally its made from 100% classic bread flour which I would also like to use. The bread should be as big as possible, to fit in traditional oven (the one you bake your goodies in), my guess is that loaf could contain around 1.5kg of flour. We will assusume that I can figure out what to use for final proofing vessel. I will bake it in tray that came with the oven (from side to side). Oven has steam function and can go to 300°C, I assume since it's such a big loaf some 50 minutes with steam at around 200°C and 30 minutes without could work? Crust is not so important, point is that cooked ham (especially fatty part that is turned downwards) soaks the bread with juices. Well, any thoughts? 😅
Wow, that sounds like a gigantic and delicious project! Not sure if I'm the right person to ask though. If that is a traditional bread, then you should be able to find detailed guides over there somewhere. But I can try to give some pointers. For keeping the bread soft for longer scalding should definitely do the job.
As for huge breads, you could try and adapt this recipe - czcams.com/video/NlmXNiqq0Qo/video.html
The baking time and temperature sounds about right. You can always probe it to check if it's done.
The link to the recipe doesn't work and a search does not bring this recipe up neither - I thought I'd mention. I'd like to make this for my wife's church group.
While it's in early access you can find the recipe in the Community Tab on my channel right here on CZcams.
Hot cross buns!
In the Breads or Easter playlist ✌️
Have you ever made lobster tails
No, but they're going on the list. Looks great :)
Midway through this video I started wondering how often you get dough or flour on your camera with those move-toward-camera transitions.
It never gets close enough before the screen goes dark ;)
Oh another braindead bread. Love it.
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