George Calombaris – Tsoureki Traditional Greek Easter Bread
Prep time: 40 minutes
- 8 free range eggs, 1 for egg wash
- 250g caster sugar
- 750ml plain flour
- 5g mahlepi
- 70ml extra virgin olive oil
- 30g butter
- 250ml full cream milk
- 40g dry yeast
- 10g red egg dye, powdered
- Sesame seeds or flaked almonds
- Pre heat oven to 180 degrees C.
- Combine 3 eggs, sugar, flour, mahlepi, olive oil and butter and commence kneading the dough in a stand mixer with a dough hook.
- Gently warm milk in a saucepan (don’t exceed 45 degrees C) and pour into a bowl with the yeast. Stir to dissolve and add into the mixer. Place on a medium speed for 5-6 mins on a moderate speed. The dough is ready when it is coming off the side of the bowl cleanly.
- Cover with cling film, and allow to prove in a warm place for 2 hours.
- Meanwhile, cook the remaining eggs to a soft boil (5 min) in a medium sized saucepan, using enough water to cover and red food dye. Allow to cool.
- Cut dough into 4 portions. Roll into a snake, tie into a knot and allow to prove on a greased oven tray for another hour. Brush with an egg wash, and sprinkle some sesame seeds.
- Cook for 15 mins in the oven or until it doubles in size. Take out and gently place red soft boiled eggs into each loaf, place back into the oven for a further 25 mins aprox or until golden and cooked.
- Allow to cool on a resting rack. Serve.
Tip: Mahlepi is a spice found in most Greek or middle eastern delicatessens. It is sold in powder form. Its always available around Easter time.