Traditions Around the Orthodox World – Tsoureki

Round tsoureki loaf, one of the traditions in the Greek Orthodox Church

Tsoureki is a traditional Greek sweet bread rich in eggs, flavored with the spice makhlepi and often decorated with an egg wash and blanched almonds. Red eggs also decorate the loaf symbolizing Christ’s blood. The greek word  lampropsomo (λαμπρόψωμο) comes from the combination of the words Lampri (Λαμπρή), which means “bright light,” and Phomi (ψωμί), which means bread. The bread is served either as a braided long or round loaf.

The recipe filled with delicious spices, eggs, butter and milk makes the bread a delicious way to break the fast.

Recepie for Tsourekia

Ingredients

      • 2 cups milk
      • 2 (1/4 ounce) envelope active dry yeast
      • 8 -9 cups bread flour
      • 1 3/4 cups sugar
      • 1 cup almonds, very finely chopped (optional)
      • 1 teaspoon salt
      • 1 oranges, zest of, grated
      • 2 teaspoons finely ground anise seed or 1 tablespoon mahlepi
      • 1/4 cup butter, melted
      • 5 eggs, very well beaten

Glaze

    • 1 egg yolks
    • 2 -3 tablespoons milk
    • 1/2 cup slivered almonds

Directions

  1. Warm two cups of milk and place in a large bowl. Add the yeast, one cup of the flour, and 1/4 cup of the sugar. Cover and proof for one hour.
  2. In a large bowl, combine seven cups of flour, the ground almonds, salt, remaining sugar, orange rind, aniseed or mahlepi and masticha (if using). Make a well in the center. Add the yeast mixture, melted butter and eggs. Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form.
  3. Dust a worksurface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn’t stick to your hands, about 12 minutes.
  4. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours. Punch down dough.
  5. Divide into six small balls and roll each into strips 12-15 inches long, and abut 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact.
  6. Press two red-dyed eggs between the strips of the braid or just leave the braided loaf plain.
  7. Repeat the procedure to make the second loaf.
  8. Place the breads on a parchment-lined baking sheet, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 360F (180°C), placing rack on lower shelf of oven.
  9. Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds.
  10. Bake for about 40-45 minutes, or until golden brown. After about 15 minutes drape them with aluminum foil to prevent excess browning. The bread should sound hollow when tapped on the bottom. Remove and cool on racks.

*The special red dye used by Greeks to dye Easter eggs, as well as the spices Mahlepi (Mahleb)  can be found at all good ethnic grocery stores

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