Tsoureki Recipe (Greek Easter Bread)
This eye-catching braided loaf is perfumed with mahlepi, the seeds of Mediterranean wild cherries, and adorned with red-dyed eggs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Stand mixer
- Mixing bowl
- Measuring cup
- Plastic wrap
- Sifter
- Wooden spoon
- Kitchen towel
- Baking sheet
- Pastry brush
- Whisk
- Oven
- Fine-mesh sieve
- Kitchen scale
- Rolling pin
- Saucepan
- Kettle
- Kitchen timer
- Cooling rack
- Measuring spoon
- Parchment paper
Ingredients
- 2 cups whole milk, warmed to 100°F
- Two ¼-oz. packages active dry yeast
- 9–10 cups cake flour, divided, plus more for dusting
- 1½ cups sugar, divided
- 2 tsp. mahlepi
- 8 Tbsp. unsalted butter, melted and cooled, plus more for greasing
- 6 large eggs, divided
- 2 tsp. kosher salt
- 1 Tbsp. grated lemon zest
- 1 Tbsp. grated orange zest
- 2 red-dyed hard-boiled eggs
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