Tsoureki (Greek Easter Bread)
Tsoureki (Greek Easter Bread) Method Take out 50ml of milk and mix with the dry yeast and a tsp of sugar, then leave to rest for 15 minutes.
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.lurpak.com.
Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Oven
- Baking sheet
- Baking parchment
- Cooling rack
- Pastry brush
- Rolling pin
- Fork
- Spoon
- Chef's knife
- Cutting board
- Plastic wrap
- Kitchen towel
- Grater
- Bench scraper
Ingredients
- 250 ml whole milk, lukewarm
- 12 g dry yeast, with a tsp of caster sugar
- 250 g Lurpak® Unsalted Butter, cold and in cubes
- 850 g strong wheat flour
- 200 g granulated sugar
- Zest from 1 orange
- 10 g mahlepi
- 5 g grated mastic
- 10 g coarse salt
- 4 free range medium size eggs, beaten
- 1 free range medium egg, beaten for brushing
- almond flakes for topping
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