Martha Stewart’s Tsoureki (Traditional Greek Easter Bread) | Martha Bakes Recipes | Martha Stewart

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Combine 1 cup of room temperature water and 3 tablespoons of honey in a mixer bowl.

Add 3/4 ounce of fresh yeast and let it dissolve for a moment.

Add 1 tablespoon of salt, 1 tablespoon of orange zest, and 1/4 cup of vegetable oil to the bowl.

Measure and add 1.5 pounds of bread flour (about 4.5 cups) and 1/4 cup of sugar to the mixture.

Fit the mixer with a dough hook and mix the ingredients together.

Add 8 egg yolks to the mixture and continue mixing until the dough comes away from the sides of the bowl.

Transfer the dough to a floured surface and shape it into a package, then place it in an oiled bowl.

Cover with oiled plastic wrap and let it rise in a warm place until doubled in size.

Deflate the dough and cut it into three equal pieces, rolling each into an 18-inch long strand.

Pinch the ends together and braid the strands together, tucking the ends underneath.

Cover the braided dough with oiled plastic wrap and let it rise again until doubled in size.

Brush the dough with a glaze made from 1 beaten egg.

Preheat the oven to 375°F (190°C) and bake for about 1 hour.

If using, insert hard-boiled red eggs into the braid after 10 minutes of baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens