Yia Yia's Tsoureki (Greek Easter Bread)
Description
Here's how to make tsoureki, a traditional Greek Easter bread with its own special technique that uses mastic in the dough. The result is two soft, slightly sweet braided loaves.
Ingredients
•
2 (1/4 ounce) packages active dry yeast
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1/4 cup warm water (110 degrees F (43 degrees C))
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6 1/4 cups all-purpose flour, divided
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1/2 cup butter
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1/4 cup shortening (such as Crisco®)
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1 teaspoon ground mastic
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1 cup milk
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1 cup white sugar
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1/2 teaspoon salt
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3 eggs at room temperature, beaten
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1/4 cup sliced almonds
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1/2 cup water at room temperature
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2 red-dyed eggs
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1 egg, beaten
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1/4 cup sliced almonds
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2 tablespoons sesame seeds
Directions
1
Pour yeast into a small bowl; add warm water and 1/4 cup of flour. Stir, cover with two damp kitchen towels, and leave in a warm place until bubbly, about 2 1/2 hours.
2
Combine butter, shortening, and mastic in a saucepan over medium-low heat.
3
Stir milk and sugar together in another saucepan over medium-low heat until sugar is dissolved and mixture is warm. Remove from heat.
4
Pour 2 cups flour into the butter mixture and stir well. Add salt, then stir in the yeast mixture. Add 2 more cups of flour and stir well. Stir in 3 beaten eggs. Slowly add the milk mixture and 1 cup of flour and stir well. Add the room-temperature water and the last cup of flour and stir until the dough is not sticky.
5
Knead dough on a lightly floured surface for 20 minutes with lightly floured hands. Form dough into a ball. Cover with damp towels and let rise in a warm place until doubled in volume, about 2 hours.
6
Preheat the oven to 325 degrees F (165 degrees C). Grease two baking sheets.
7
Divide dough into two pieces and separate each piece into three strands. Braid each of the 3 strands together to form 2 braided loaves. Place on the baking sheets. Nestle the red-dyed eggs between the strands. Brush the dough with the remaining beaten egg. Sprinkle the tops with almonds and sesame seeds.
8
Bake in the preheated oven until golden brown, about 25 minutes.