Greek Easter Bread or "Tsoureki"

Easter is a very important celebration in Greece, perhaps even more important than Christmas. Numerous traditions and customs make the Greek holiday of Easter different than anywhere else in the world. Food typically prepared during Holy Week and on Easter Day is also quite unique.

After Lent, that starts on Clean (Ash) Monday and lasts for 40 days (and although that is not the case anymore, with most people eating pretty much what they like, except maybe for the last week before Easter, the mentality remains the same), there's plenty of appetite for dairy, meats and sweets. And nothing better than Tsoureki, or Easter Bread to satisfy that appetite.

Tsoureki is a sweet bread made with eggs that fills up a house with its sweet aroma when baked or sliced. Try it accompanied with a glass of orange juice, a cup of fruits and some soft cheese and you will not regret it!

INGREDIENTS

2 pounds (1 kilo) unbleached white flour (you might actually need a bit more or a bit less, you'll have to figure this out as you go)

6 eggs

1 cup sugar

1 cup warm milk

6 oz (150 g) butter, melted

1 cup orange juice

1 tsp orange peel

a pinch of salt

2 oz yeast

1 tsp ground mahlep or mahlab (might be hard to find, here's a link to an online grocery store with plenty of Greek products: Mahlep

Do not worry if you can't get mahlep, tsoureki will taste and smell wonderful even without it)

1 egg lightly beaten

Optional: 2-3 hard-boiled eggs, dyed red, for decoration

INSTRUCTIONS

Dissolve the yeast in a bowl with 2 tbsp warm water. Add a few spoonfuls of flour. Cover the bowl with a cloth and set aside to rise.

In a large bowl, pour the melted butter. Beat with an electric mixer for 5 minutes. Add the sugar and beat for another 2-3 minutes.

Slowly, add the rest of the ingredients: eggs, milk, orange juice, orange peel, salt and mahlep, while beating the mixture.

Then, add the risen yeast mixture and slowly start incorporating the remaining flour until the mixture begins to form a dough.

Knead the dough with your hands for about 10 minutes and until it becomes smooth. Cover the bowl with the cloth again and let it rise in a warm place for 2-3 hours.

Knock back the dough and knead on a floured counter. Divide the dough into 6 to 8 round pieces.

Divide each piece into three long ropes and make a braid with them.

Place the braided loaves on greased baking sheets. Tuck the ends under and brush with the beaten egg. Optionally, you can tuck one red egg into the braid.

Bake in oven preheated at 350 F for 40 - 45 minutes.

You can serve tsoureki warm or cold.