It was an extremely busy day today - not making cakes but making Greek Easter bread called Tsoureki and dying red eggs. This Friday marks Orthodox Easter Good Friday and like the good little Greek girl I am- I'm now ready for the celebration.
It's a very significant custom throughout Greece to dye red eggs at this time of year as they symbolise the blood of Christ and baking the Tsoureki bread marks the resurrection of Christ.
The Tsoureki is similar to a sweet brioche style bread and we flavour it with Mastica which is the sap from the Pistacia lentiscus shrub and Mahlepi which is a fragrant spice made from stones of the black cherry tree. Both Mastica and Mahlepi have strong unique flavours. The smell they give off when cooking is amazing!
 |
| Mahlepi |
 |
| Mastica |
Even if you're not Greek you can enjoy the taste of Tsoureki. You can buy Mastica and Mahlepi from selected Mediterranean delis.
Here is one of the recpies I use from http://greekfood.about.com/od/greeklenteaster/r/Greek-Easter-Bread-Tsoureki.htm
Prep Time: 3 hours
Cook Time: 1 hour
Total Time: 4 hours
Yield: 4 braided loaves
Ingredients:
- 8 cups all purpose flour (plus more for counter)
- 1/2 tsp. salt
- 1 1/2 cups milk, warmed (not hot)
- 3 envelopes dry yeast
- 1 2/3 cup unsalted butter (3 sticks plus 3 tbsp.)
- 1 2/3 cup sugar
- zest of one orange
- zest of one lemon
- 1 tbsp. combined Mahlepi and Mastica ground
- 5 eggs, lightly beaten
- 1 egg, beaten with a splash of water
- Whole sesame seeds for sprinkling
- 1 red egg (optional)
Preparation:
Sift the flour with the salt in a large bowl and set aside.
Dissolve the yeast in the warm milk. (Be sure it is lukewarm, not hot). Add 1/2 cup of the flour and 1 tbsp. sugar to the mixture. Cover tightly and set aside until it becomes bubbly and foamy.
In a large saucepan, melt the butter over very low heat. Stir in the sugar, orange zest, lemon zest, and mahlab. Remove from heat and stir in the beaten eggs. Cool slightly.
Add the yeast mixture to a large mixing bowl. Add in the butter/sugar/egg mixture. Slowly incorporate the flour until the mixture forms a smooth, wet dough.
Cover the bowl and let rise until it is about double in size – about 2 hours in a warm place.
Turn the dough out on to a well-floured counter and punch down. You will need to keep sprinkling the dough with flour to keep it from sticking. It will remain a loose, wet dough.
Separate the dough into four equal parts. Shape into rounds and allow to rest for 10 minutes. Once rested, divide each round into three pieces. Roll the pieces out into long cords about a foot long. Braid the three ropes together to form a braided loaf. Place the braids on baking sheets to rise again.
Once the dough has risen to about double, carefully brush the surface with egg wash and sprinkle with sesame seeds. Gently press a single red egg in the upper section of the braid.
Bake in a preheated 280-degree oven for about an hour until the crust is nicely browned all over.
This bread is delicious toasted or made into French toast.
mariannacakingmecrazy@gmail.com
.jpg)
.JPG)
.jpg)
