Tsoureki Cypriot Easter Bread Recipe
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
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
Recipe by Lavender and Lime at https://tandysinclair.com/tsoureki-cypriot-easter-bread/