Tsoureki – Greek Easter bread
Tsoureki - Greek Easter bread
An exotic Osterzopf
Tsoureki - also called Greek Easter bread or Osterzopf - is a sweet yeast dough cake that is traditionally eaten in Greece on Easter Sunday, when Lent is over. This recipe makes a small Easter bread.
- 40 g fresh yeast or 20 g dried yeast
- 50 ml (1/2 cup) of hot water
- 40 g (1/2 cup) back strong wheat flour (min type. 550)
- 30 g (2 tablespoons) of salted butter
- 80 g (1/2 cup) sugar
- Grated zest of half an orange
- 4 g (1 teaspoon) of ground rock Cherry (mahalep or mahlepi)
- 4 g (1 teaspoon) of ground cardamom
- 1 medium egg
- 200 g (1.5 cup) back strong wheat flour (min. 550 type)
- 1 medium egg with salt for brushing
- Baking sheet with parchment paper
Preparation of the Greek Easter bread Tsoureki
Making dough yeastPour the butter mixture into the flourButter mixture, mixed with the flour doughlet dough rise covered 1 hour
01) Place the fresh yeast or the dry yeast in a mixing bowl. Add the water and stir until until the yeast is completely dissolved. to give 40 grams of flour and mix thoroughly with a wooden spoon (pre-dough).
02) The bowl cover and let dough covered to rise in a cool place ((about 30 minutes) until it has grown visibly approximately doubled).
03) While the dough is, can melt the butter in a pan.
04) Stir in the sugar with a wooden spoon over low heat in the melted butter.
05) When the sugar has dissolved, remove the pan from the heat and mix with the grated orange peel and spices. Allow to cool, stirring occasionally.
06) The egg with a whisk in the lukewarm butter mixture mix well.
07) The dough is ready when it very loose / looks spongy. Now add 200 grams of flour and butter mixture and knead well into a firm dough.
08) covered the dough rise for 10 minutes.
09) Then knead the dough for a minute well with lightly floured hands.
10) Cover the bowl again and let stand for 10 minutes.
9 and 10 repeat 11) step twice, then once again to step 9.
Cover 12) The bowl again and let the dough rise for an hour.
13) When the dough has increased its volume by twice, once by kneading with the fist.
divide dough into rollsOsterzopf weave Step 1Osterzopf weave Step 2Osterzopf weave Step 3Osterzopf weave Step 4Osterzopf weave Step 5Osterzopf weave Step 6Osterzopf weave Step 7Osterzopf weave Step 8Osterzopf weave Step 9Osterzopf weave Step 10Osterzopf weave Step 11Osterzopf weave Step 12Osterzopf weave Step 13
14) working surface dust lightly with flour. There, the dough into five equal parts divide (best weigh).
15) Each part forms to about 20 cm long rolls with narrowing ends. Lay on the ausgelegeten with baking tray V-shaped and compress the tip end well.
16) Now braid five strands of dough by the outer strand is always placed in the center. Compress the braided dough ends well.
17) The Teigzopf let rise again for 30 to 45 minutes until it has grown visibly.
18) the oven (at 240 degrees gas 9) Preheat. Ask a shallow, heatproof bowl during preheating on the floor of the oven. Fill a cup with water and set aside.
19) After going to Teigzopf completely brush with the beaten egg.
let rise OsterzopfBrush with egg Osterzopfmoisten with water ovenFully baked Easter bread
20) The Osterzopf place in the oven. The provided water into the small bowl pour (or the oven with water spray) and the temperature to 220 degrees (gas 7) lower.
21) The Tsoureki bake about 20 minutes until it has a golden crust.
22) To determine whether the Tsoureki is well baked, pat on the bottom - it should sound hollow. Then allow to cool on a furnace grate.
Finished 23) is your delicious Easter bread.