TRADITIONAL GREEK EASTER BREAD (TSOUREKI PASCHALINO) - STAVROS KITCHEN - GREEK CUISINE

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lactose-free and lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with unique flavor.

Combine yeast, 2 teaspoons sugar, and milk in a bowl. Cover and place in a warm place for 10 minutes until frothy.

In a large bowl, sift together flour, allspice, salt, and cinnamon.

Make a well in the center of the flour mixture and add the frothy yeast, lightly beaten eggs, butter, and lemon zest.

Mix together with a spoon until a soft dough forms. If sticky, add extra flour until the right consistency is achieved.

Knead the dough for about 10 minutes until soft, smooth, and elastic. Use flour on the surface if it becomes sticky.

Place the kneaded dough back in the bowl, squeeze in some olive oil, cover, and let rise in a warm place for 1 hour.

Dye the eggs red by mixing food coloring and vinegar in a jug of water, then simmer the white eggs in the mixture for 10 minutes.

After the dough has risen, knead it for a couple of minutes, then divide it into three equal parts.

Roll each part into strips about 60-70 cm long. Wet the ends and pinch them together to braid.

Grease a baking tin with olive oil and shape the braided dough into a ring, joining the ends together.

Polish the dough with olive oil and place the dyed eggs onto the bread.

Cover and let it rest in a warm place for 40 minutes.

Brush the dough with egg wash before baking.

Bake in a preheated oven at 180°C for 25-30 minutes until golden brown.

Let the bread stand for 10 minutes before transferring to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens