Tsoureki (Greek Easter Bread)

Celebrate Easter this year with Paul Hollywood's version of a traditional Greek treat - a fragrant loaf decorated with dyed eggs
By Paul Hollywood
Tsoureki (Greek Easter Bread)
  • Rating:
  • Serves: Makes 1 loaf
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus 2 hrs rising
  • Effort: easy

Ingredients

Main

  • 500 g strong bread flour
  • 90 g sugar
  • 90 g butter
  • 2 eggs
  • 15 g salt
  • 30 g dried yeast
  • 180 ml water
  • 180 ml milk
  • grated zest of 2 oranges
  • 1 pinch of ground mahleb
  • 1 pinch of ground mastic
  • 1 pinch of ground cinnamon
  • 100 g sultanas
  • eggs, beaten for egg wash
  • 3 hard-boiled eggs, dyed red

Method

1. In a mixing bowl place the flour, sugar, butter, eggs, salt, yeast, water, milk, orange zest, mahleb, mastic and cinnamon. Mix together well and form into a dough.

2. Knead for four minutes on a lightly flowered surface.

3. Return dough to bowl and leave to rise for 1 hour

4. Add the sultanas to the dough and divide dough into 3 equal parts.

5. Form the three dough portions into three 'strands' and plait together to form a 3 strand plait-shaped loaf.

6. Brush with beaten egg, place on a lined baking sheet and set aside to rise for 1 hour.

7. Preheat the oven to 200°C/gas 6.

8. Place the red-dyed eggs evenly down the centre of the plait, pressing their bases into the dough.

9. Bake the loaf for 25-30 minutes until golden brown. Remove and cool on a wire rack.

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