Recipe For Tsoureki Easter Bread

Our Easter weekend was really wonderful, and I hope that yours was as well. I did quite a bit of laundry and only a little bit of recipe testing for the blog. I left the making of my Tsoureki Cypriot Easter Bread until Easter Monday. I trusted that the recipe from Paul Hollywood would work perfectly and it did! I was most grateful for that, as we left for overseas the Thursday after Easter and I would not have had time to make another loaf for this months’ Daring Bakers Challenge had it not worked. The original recipe calls for makhlepi and mastic and as the bread only needs a pinch of each, I decided to swap it out for some ground fennel instead. I loved the flavour this imparted into my Easter Bread that I am going to play around with spices for another loaf of bread in the future. It also calls for sultanas and I really don’t enjoy them so I used raisins which were surprisingly (for me) very tasty in the bread. As oranges are not in season here, I used satsumas instead but any orange citrus fruit will work in this recipe. I tried to boil my eggs the old fashioned way, and that was a total failure. In future I am only going to use my egg boiler for this task. I can highly recommend that you try making this Easter Bread on any occasion. Just leave the eggs off and you can braid it any way you want.

"Tsoureki Cypriot Easter Bread"
Tsoureki Cypriot Easter Bread

Tsoureki Cypriot Easter Bread Recipe
 
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Ingredients
for the bread
  • 15g fresh yeast
  • 130mls tepid water, divided
  • 500g bread flour, plus extra for dusting
  • 60g soft butter
  • 75g caster sugar - I used fructose
  • 55g raisins
  • 150mls milk
  • Zest of 2 satsumas
  • Pinch of ground cinnamon
  • 2 pinches fennel seeds
  • 10g fine salt
for the eggs
  • 3 eggs
  • 3 drops red food colouring concentrate
for baking
  • 1 egg, beaten
Method
for the bread
  1. Place the yeast into a cup and mix in 15mls of the water and set aside
  2. Place the flour, butter, sugar, raisins, milk, zest and ground cinnamon into a large bowl
  3. Place the fennel seeds and salt into a mortar and use the pestle to grind the fennel until fine
  4. Add to the flour mixture and mix all the ingredients together
  5. Add the yeast and slowly add as much of the water as you need to create a soft dough
  6. Turn out onto a lightly floured surface and knead until the dough is pliable
  7. Put the dough back into the bowl, cover with a damp cloth, and leave to prove for an hour
  8. Turn the dough onto a lightly floured surface and divide into two equal pieces
  9. Roll each piece into strips and braid them together, making sure you have enough braids for the 3 eggs
  10. Ensure that the edges are properly joined and tucked in
  11. Place onto a lined baking tray, cover with lightly oiled cling film and leave to prove for an hour
  12. Preheat the oven to 200° Celsius
for the eggs
  1. Hard boil your eggs, using the method you know works for you
  2. Place into a bowl of cold water with the food colouring – the longer you leave them in the water, the redder they will be
for baking
  1. Brush the top of the bread with the egg wash
  2. Place the eggs on top of the bread
  3. Bake for 25 minutes and leave to cool on a wire rack

 

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Blog-checking lines:

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

What I blogged:

Dave and I are away in the UK and we will be back at work on the 8th of May. I will start replying to blog comments then. You can read our daily diary of our trip by clicking here.

Tandy

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26 thoughts on “Recipe For Tsoureki Easter Bread

  1. I have never had this bread Tandy…sounds delicious, and look so pretty…perfect Easter bread.
    Hope you are having a wonderful week 😀

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    1. Thank you Juliana, the bread was really delicious 🙂

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  2. I have always meant to make this bread at Easter time. Yours looks beautiful!!
    Gourmet Getaways sharing the blog ♥ Balinese Coconut Pancake Recipe -Dadar GulungMy Profile

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    1. Thank you Julie, it was really worth making 🙂

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  3. It looks really unusual with the hard boiled eggs. I did try baking with mastic once and it is an interesting, but probably acquired flavour but I’m sure I would prefer the fennel version you made

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    1. I think that I will stick to fennel 🙂
      Tandy sharing the blog ♥ Pinotage Wine Tart RecipeMy Profile

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  4. Hi Tandy
    Hi already heard about this yummy bread but i’ve never eaten it.
    It looks yummy.
    Chantal

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    1. Thank you Chantal 🙂

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  5. This loaf looks fantastic I am a big big fan 😀

    Cheers
    Choc Chip Uru
    Choc Chip Uru sharing the blog ♥ Happy Easter 2014!!!My Profile

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    1. Thank you Uru 🙂

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  6. It looks amazing!

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    1. Thanks Tanya 🙂

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  7. Tandy this looks wonderful

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    1. Thank you Usha 🙂

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  8. How pretty! I must try Easter bread one of these days, holiday or not. Love the golden shine of the crust. 🙂
    Baby June sharing the blog ♥ The vegan Elvis sandwichMy Profile

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    1. I agree, you can make this bread any time!

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  9. Your Easter bread turned out great — nice work!
    Amy (Savory Moments) sharing the blog ♥ Southwest black bean and quinoa patties with avocado sour creamMy Profile

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    1. Thank you Amy 🙂

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  10. Hi Tandy, your bread looks wonderful, love the spices that you added. I bet this was delicious!
    cheri sharing the blog ♥ Herb Feta Dip and Flaky BreadMy Profile

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    1. Thank you, it was delicious indeed!

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  11. I love this bread! We were given a loaf of it for Easter and it was so delicious. I love the coloured eggs in it too 😀
    Lorraine @ Not Quite Nigella sharing the blog ♥ Pretty Vintage Cupcakes for Mother’s Day!My Profile

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    1. That is so great you got an edible gift 🙂

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  12. Next Easter, for sure, with the eggs! 🙂 ela

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    1. I look forward to seeing it on your blog Ela 🙂

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  13. my word, that looks really creative. Never seen this before. Not sure I’m brave enough to give it a go, this could be one for baker-hubby!

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    1. I hope you hubby tries this!

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