How to Make the Best Greek Tsoureki Easter Bread (all of your questions answered!)
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- čas přidán 21. 04. 2021
- The Ultimate Tsoureki Guide: www.dimitrasdishes.com/the-ul...
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Ingredients
For the starter:
1/2 cup milk, lukewarm
1 tablespoon active dry yeast
1 teaspoon sugar
2 tablespoons all-purpose flour
The Dry Ingredients:
4- 4 and 1/2 cups (720 grams) bread flour
1 cup (240 g) granulated sugar
1 tablespoon ground mahlepi
1/2 teaspoon salt
1/4 teaspoon ground mastic gum (optional)
The Wet Ingredients:
3/4 cup (177 ml) lukewarm milk
2 large eggs, beaten
zest of an orange
2 teaspoons pure vanilla extract
2 ounces unsalted butter, softened at room temperature
The egg wash: 2 egg yolks plus 2-4 tablespoons milk
Optional Fillings:
dried cranberries, raisins, chopped nuts, candied fruit, ground cardamom, vanilla or almond extract
Instructions
Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.
In another bowl, combine the flour, sugar, orange zest, salt, mahlepi, and mastic gum together. Mix well to combine.
Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 8 minutes.
Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.
Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours.
Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do:
1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes.
2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.
3) Make sure the dryer is OFF!!
4) Remove from the dryer when it has doubled in volume.
This trick usually cuts 30 minutes from the rise time.
Punch down the dough to remove the air. Cut into 2 equal portions.
Cut each portion in thirds.
Roll each portion into about 13 inch long ropes.
Form the 3 ropes into a braid and do the same with the remaining three ropes to shape 2 loaves of brioche.
Place both braided loaves onto a baking tray (18 by 13 inch) lined with parchment paper.
Cover with plastic wrap or with a clean towel.
Set aside for 30-40 minutes or until puffy. They should not double in size this time.
Preheat the oven to 350 °F, 180 °C.
Brush the tops of the brioche dough with the egg wash.
Optional: Place a hard-boiled, dyed egg in the braids or top with sliced almonds.
Bake in the center rack of the oven for 30 minutes.
Remove from the oven and cool at least 30 minutes before serving.
Once baked and cooled, the bread can be frozen up to a month. Just make sure to wrap it well with plastic wrap.
Enjoy!
Notes
This dough can be prepared in a tabletop mixer or kneaded by hand in a large bowl or on the countertop. Using a mixer will require less kneading time. About 10 minutes. If making the dough by hand, knead it at least 15 minutes so that the gluten forms well to achieve the desired consistency and texture.
Music Used:
Greek Sun Time (With Intro)
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I've made this bread for 3 years now for Orthodox Easter. I am getting ready to make it again for this year's Easter! I find the cold method better for me. It's a big hit. My husband is Greek, and his family loves all the meals I make for our Easter gathering. All the recipes are yours. I make Tsoureki, Koulourakia (as gifts for everyone to take home), spanakopita, Tiropita, Greek Roast of Lamb and Pastitsio. Every year I change out one of your desserts. I tell everyone that your recipes are the go-to recipes for true authentic Greek dishes. Thank you so much for sharing your recipes with us. 💜 Have a blessed Easter!
My family has been invited to a Greek Easter dinner next week, so I'm trying to out your recipe and hope to bring Tsoureki as a gift. The first test batch is in our dryer at the moment. Fingers crossed. Love your channel!
Dimitra! If you were closer to NY I would give you the biggest hug! I made your recipe a couple of times. I wasn't happy with the attempt, but I knew it was my error. I kept at it, today I did it!!! And yes it's the BEST TSOUREKI! i I made a little change though as I was thinking of my Yiayia, and I added the butter with the spices in the milk while warming, I beat the eggs in that too. The taste was out of this world! Thank you, thank you thank you!!!
Love your recipes for Tsoureki. I make them every Easter following your clear instructions
Thank you for your wonderful recipe Χρόνια Πολλά! 💙🇬🇷💙🥰
Very good recipe! I should say this is the best one. I made this last week and my family loved it 👍
Always excellent presentation. And reasons for everything explained, which is great. Thank you .
I love your suggestion about crumbling parchment or aluminum foil into a ball and placing into the pastry before baking and then adding the dyed egg afterwards... Can't wait to try it!.
**As an FYI... I store the baked tsoureki in the freezer and on lazy weekends, I take one out of the freezer, slice and either toast (serve with butter and meli) OR... make the BEST french toast ever!!!...
Kalo Pascha!! xo
Χρονια πολλα δημητρα,Χριστος Ανεστη !!! Λατρευω που εχεις το γουδί !!!!
Thank you for a great video & instructions. I made this today and it came out great. This was my first time making Tsoureki and I had never used Mahleb before so I went on a hunt for it yesterday. My apartment smells so good and the bread tastes delicious. My braiding needs work but the taste makes up for it. Happy Easter!
Thanks Dimitra. Love your recipe
Mine came out very nice. Thank you for your easy recipe!!
Μπράβο !!! 👏👏👏🌹
Καλό Πάσχα!! ☺️
Good morning from Alberta - Canada
An excellent recipe with all ingredients...I am a man who loves to cook....Happy Easter
I’ve just made mine and they are cooking in the oven. The aroma...... the dough turned out perfect, stress free. Thankyou for your recipe. Tomorrow- the hortopites!
Very similar to Calabrian Easter bread. Delicious! Loving your videos.
Watch three times and follow your instructions. It works
Dimitra I just made your tsourekia with all purpose flour and they came out the BEST.
They are fantastic and no other recipe will do. Brave. You are so special. Thank you for this recipe. I really love to watch your videos. Simply the best. Regards from Pretoria. South Africa.
Kalo Pascha and Xronia Polla to you and all your family.
Thank you Dimitra!! I tried your recipe and it worked beautifully!!! My only problem is shaping. Definitely do not rush the process. Love you!!!❤❤❤
Thanks very much for your recipes..all very easy the way you do, I like your tips,
My first time making TSOUREKI and was a successful...!!
Ty for your awesome videos. You certainly educate all perfectly and explain well
I did it last year on Easter it’s very delicious,I want to do it this time
Dimitra its sooo good!!! Xrestos anesti!
Great instructions Dimitra
Καλή Ανάσταση 🐣
Your daughter is adorable 🥰
i realize I'm quite randomly asking but do anybody know of a good site to stream new movies online ?
Mmm, yummy recipe, and lovely daughter by the way.
Brings a lot of good memories...
❤🎉
Just made it-came out amazing.
Καλή Ανάσταση
Very good clear instructions thank you
Thank you 😊 going to make this tonight!
This worked so well... Thank you so much
Thank you for sharing!Looks delicious 😋
Thanks for being here , again!! xoxo
Very nice recipe Demetra,Iam surprised the butter was not melted ..The dough looks great..thank you!!😀
Love your recipe lm going to do right now thank you so much
Thank you for sharing looks good and yummy 😋
OMG! You’re daughter is adorable! 🤗
Thank you can't wait to try your recipe! Your daughter is so cute! :)
The best tsoureki, I love your recipe, ps I love your Κρήτη on the fridge. 👍
I'm gonna make this with my granddaughter for Easter
Χριστός Ανέστη! Thank you! I always give in to the urge and overdo the flour. I followed your tip to NOT do that!! As a result I was able to roll out and braid nicely and got a fluffy not dense tsoureki!!!! Thank you! Thank you! Thank you!
Looks so yummy 😊
Thank you so very much for this awesome recipe and demonstration! I can't wait to make some for Easter 😉
You're very welcome. Kali Orexi!!
@@DimitrasDishes efxaristo!😘
I ADORE READING
Hello Dimitra. I made it and ended up with a perfect Tsoureiki, well risen and with perfect burgundy color. I had a disappointment when I was ready to leave it rise for 3 hours. My dough was very liquidi, though I used your proportions to the dot. The only thing I did different was include two Tablespoons of orange juice. Ultimately I had to add flour but this turned the texture a little thick. Also, I kneaded my mixture manually. I am very close though
It looks so easy but I am sure it is not that easy. Thank you for sharing your recepie.
Dimitra, my mother used a sweet flavoring with cinnamon sticks, cloves and bay leaves boiled in water. I have never tried with mahlepi and mastica. However since it is your recipe I know it will be good so yes I am going to make it as soon as I go to the Mediterranean store to purchase those 2 ingredients. Xristos Anesti
There are so many ways to braid a Chala , usually it’s braided from 4, the 3 braids is the most easiest one . ❤️
Thank you am going to make it
Encantador...Parabéns.💕
Always ready to taste new dishes! Yummy, yum! Doing the air fryer way.
Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
; )
Actually, I am 1\2 Greek, my papa...
Thanks 😊for Easter 🐣❤🙏😘😊💕🐣❤🙏
I have been using your recipe since I saw it originally 3 or 4 years ago, it always turns out great. I have to admit that I cut the recipe in half, 2 reasons, my Kitchen aide is not big enough for that much flour and for some reason some people in my family don't like masticha. I end up making 2 half batches, one with and one without. Sesame seeds on the batch without. I also use my very old bread maker on the dough setting, add the butter after the 1st knead and then pull the dough out after the 2nd knead. After that its the same.
I. Am from ethiopia
Wawww thankyou
Make this every holiday🥰
Best ever!
Oh I love this recipe 😍 I’m Italian but I had a few Greek neighbours in my neighbourhood when I was growing up, I’ve tried the Easter bread, it’s really tasty. Thank you for using grams hun, I measure in grams to be more accurate
You're welcome!! xx
Omg this was delicous!!!! I didn’t take pics because It disappeared so fast. 🤣🤣 but it was good
Thank you Dimitra appreciate your video
Lovely to see tradition carried on enjoyed your daughters laughter
Sharing this recipe
Thinking of trying this using airfryer
Do you have any feedback from others using airfryer
Probably best using oven
Get the colour and particular Crunch while being soft inside 👍
Thank you
This is a great recipe! I made these last night and they came out great! So simple and not that time consuming!! My oven has a proof setting and it made a big difference in time. Thanks for a great recipe!
Did you use the oven proof doe the second rise of the braids?
Dimitra, I love baking breads and and this recipe looks so delicious. I'm Italian and sometimes make the Greek Easter bread for the holiday. This is much different then those that I've made in the past. The seeds and the gum paste are new to me. Is that where all the flavor comes from?? Recipes I've made are very similiar to a Challah bread in taste. I will have to seek out those 2 ingredients!! So glad I found your channel.
Yes!! The flavor comes mostly from the Mahlepi :) There's nothing like it. enjoy!!
Delicious 😋 👍🌸🌺
Today. I'll try it today. My ingredients are all spread out
My dough came out sticky but I added little bit of oil and tried to save what I could. I did the recipe you have with 4 and 1/2 cups flour.
Praying it comes out perfect ❤
you are so lovely! thank you!! I was able to make the bread, you are a genius. The dough is caked, what can be my mistake?
I can't make the braid without breaking it
Hi Demitra, I have always used All purpose flour for my tsourekia, here in the USA . My parents are from Cyprus , I sometimes watch videos on the Cypriot channels, and they stipulate the use of χωριάτικο αλεύρι .... I have baked with this flour when in Cyprus and I have found that my tsourekia turn out very well with this flour. They say that this is a hard flour . what is the equivalent of this hard flour in the USA .?.I love watching your videos, and I have tried out many of your recipes . I love to bake , and I have tried out many of your recipes . I wish you continued success with your website ....Καλή Αναστάσης .
Wooow yummmmy and tasty💐💐💐💐👍👍👍😋😋😋😋
I am getting ready to make this again. Please tell me if you updated this recipe after this video and I want to add dry cranberries or raisins but I don’t know how much to add ? Thank you 🙏🏼
Your recipes are delicioso and now I tried the tseureki. My question is: Is the outcome a dense meaty type chew? It is not stringy as you mentioned. This is how mine turned out. It is delish but not light as you mention. It’s rather a heavy loaf. If not, please help! I love tseureki. Was making a Greek friends recipe but found it too dense and dry. Your explanations are really simple and easy! 💜
Υπέροχα τα τσουρέκια σου!!! Καλό Πάσχα!!!
Kali Pasha!!
I used your recipe. I made little loafs.
η μικρή είναι κούκλα!!
Hi Dimitris live your recipes and videos. I do have a question in your video you don’t use the lukewarm milk to add to the dry ingredients only the eggs. In your wet ingredients you mention 3/4 cups lukewarm milk. I hope you can help Thanks from Australia
Hi Dimitra. I will do your tsourekia recipe this week. What is the name of the store that you bought the mahlepi and mastica. I live in Toronto/Danforth area. Thank you
I am going to try your recipe. Though my breads turn out fine, yours looks so much easier to make. And my breads do flatten out while baking.
Thanks for the tip on adding eggs. We didn't like the dye on the bread.
Hi Dimitra, I was wondering if I can increase the amount of sugar in your recipe since I’ve a sweet tooth I’ll appreciate your thoughts Thank you
HELP! Well it's too late I'm sure but I'm trying for the first time watching the video and moving slowly. For some odd reason when I put in to mix with the hook it never got sticky like yours. The ONLY thing I can think of is perhaps I had it going too slow? but what I did do to try and get it a tad more soft I added more warm milk (still didn't get to yours) but it's now on the counter and I pray it rises, LOL - I have no family in America but my kids love this bread (we just bought from greektown, lol) I'll do an update tonight - I need you as my bff (she died on me too) - :( but just watching you and your little girl touhes my heart ty! Now I'm going to try your lemon snowflake cookies while this rises! (I'm really trying)
I make mine but I'm going to make yours
Did you move Dimitra? Cause you kitchen is different.
I need to try this recipe after we have the tsoureki that I already made.
Xristos Anesti!
Vedut agg brad please 🙏🏽
Hi Dimitra! After my dough proofs for the 1st time (approx 1.5 hours) it is always SUPER sticky for me. It's perfect before it proofs but after forget about it! This is where my temptation to add more flour happens -- I don't, but rather I end up pouring the 'batter' bc that's basically the consistency at this point into bread tins because there is no way [even when I add oil to help] I have a consistency that will allow me to knead and shape the way you do. Maybe I proofed in too warm conditions? Help!
Can I just use a regular hand mixer to make the tsoureki?
❤
Hi Dimitria
I made your recipe 3 different times and followed the recipe to a T. My dough bounced back when I was trying to form the braid? All 3 times.. what could I be doing wrong?
I do such a type of bread ever now and then inbetween. I have never used mahlepi or mastix, but basically because of not knowing how to use them. I will try. I am curious what difference it will make. ☺️❤️
The Mahlepi is what gives this bread the characteristic flavor of the Greek Bread. Hope that you enjoy it!!
Can I use a wheat flour on tsoureki
Can gum arabic be a substitute with the mastika?
I made your old tsoureki recipe and that was fantastic!
2 questions:
1) how many tablespoons of butter equals 2 ounces?
2) How much is the total kneading time using the mixer once ALL the ingredients have been placed into the mixer?
2 ounces is half a stick of butter or 4 tablespoons :) The total kneading time if using bread flour is 10 minutes and for all-purpose, I'd go up to 15 minutes :)
@@DimitrasDishes Thank You Koukla Mou ! 🙏🏼🙏🏼🇬🇷🇬🇷🧿🧿
My Maxleb I buy at international store and I have never refrigerated. Is that bad?
My crust came out a little hard. Did I use too much wash?
👏👏👏👏
Καλή ανάσταση υγεία και αγάπη στο σπίτι σας και σε όλο τον κόσμο 🙏⭐️⭐️⭐️⭐️⭐️🇬🇷👍🇺🇸❤️💐
Please tell us the conversion of dry yeast to fresh yeast. Thanks
Yes, it's listed in the blog post :) The link is under the video in the description box :)
Can i use instant yeast?
Hey sweetie, just a few questions. Mastixa, how long does it last in the fridge? t's such a rare item and if I'm cooking for myself I don't want the whole thing to go to waste. What does the Mastixa do for the tsoureki? einai aparetito? what if we don't put it in? sorry for the many questions.
Hey Katerina! The mastiha is there simply for flavor and you need such a small amount that I get it, you don’t want to have all of the rest left over... you can just leave it out or if you have Mastiha liqueur, use a teaspoon or maybe even a half teaspoon. Let me know how they turn out ☺️
@@DimitrasDishes will do thanks!
How much butter do you use? It looks like more then 2 oz in the video? My dough was not very sticky and looked drier then yours, and was a little hard to roll.
My tsoureki came out a Little dry and didn’t have much flavor.
I followed the recipe exactly,
Ps- I made your recipe last year and it came out perfect so I’m stumped.
I followed the recipe exactly.
I made your recipe last year and it was perfect so I’m
Unfortunately brands do vary.. It sounds like too much flour was added this time around. Try using less flour and you can definitely add more butter :)
@@DimitrasDishes thank you!
I will try less flour, I did weigh it to 720 grams but I must have messed up somewhere
Can you add the link for the bowl scraper. You mentioned it in the video but it’s not in the list. 😉
Oh yes, thats for the reminder :) Here it is: amzn.to/3aywfkV
I ordered the scraper from your link but it is shorter. Yours looks to be about 6 inches long. Could you measure? Thanks
Thank you Dimitra! I believe your conversion from grams to cups is off. 720 grams of flour is 5 & 3/4 cups, not 4 & 1/2.
150 gr = 1 cup. So 5 cups - 750 gr already. She did 4.5 and added some more. Everything is correct
I was about to comment the same thing. I tried the 720g and was super dry. 4 1/2 cups works.
@@GML2002I cup is actually 125g so it is incorrect
I remember as a kid there were red dyed boiled eggs in with the bread. Am I remembering correctly?
Yes, you're right :)
In the video you just add eggs and mix when the recipe says milk too, im on my 4th recipe and trying this hoping it works. Please let me know of milk goes on
So in this method you wouldn't autolyse the bread before adding the yeast? I've been making tsourekia since 2016 with mixed results. Last year was probably the best results yet (harnessing yeast knowledge from making fermentations). The thing I just can't get right is that stringy texture once baked. Have a feeling I'm still adding too much flour while kneading and not letting the gluten form because my "kneading" was always punching the living hell out of the dough before the bulk rise.
Haha! The more you knead the dough, the stringier it will get :) Follow the measurements in my recipe and you will be satisfied with the result. Please let me know how the tsourekia turn out!
@@DimitrasDishes If I need it using that folding method maybe, but punching it into submission?
I followed the recipe to exactly the way you were doing it but way too dry the mixture was crumbling
Soi added more milk
What went wrong
Preheat 150 in my oven than close and then I leave it the door open And I put the door inside there it's warm