Tsoureki (Greek Easter Braid) | Oregonian Recipes

Ingredients

• 1 teaspoon instant yeast (not rapid-rise)
• 1-1/4 cup white bread flour
• 3/4 cup plain non-dairy milk, preferably unsweetened
• 1/4 cup granulated sugar
• 1/2 vanilla bean, split in half vertically, seeds scraped out with a paring knife
• Sponge (see above)
• 1/2 cup vegetable oil, plus more for greasing the bowl and the baking sheet
• 2/3 cup pureed cooked butternut or acorn squash
• 1/2 teaspoon almond extract
• 1 tablespoon agave nectar
• 1-1/2 teaspoons table salt
• 2 teaspoons packed finely grated orange zest (from about 2 large navel oranges)
• 3-1/2 cups white bread flour
• 1 tablespoon sesame seeds
• 2 tablespoons sliced almonds
• 1/2 teaspoon cornstarch
• 1/2 cup plus 1 teaspoon water