AT A GLANCE
Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat, writes Bianca Tzatzagos.
|01||Combine flour, yeast and a pinch of salt in the bowl of an electric mixer fitted with a dough hook, form a well in the centre, set aside. Add milk, eggs, sugar, orange rind, mahlepi and 100ml lukewarm water and mix until a soft dough forms (5-7 minutes). Gradually add butter, a little at a time, mixing until a smooth soft dough forms (3-5 minutes), place in a lightly greased bowl, cover with plastic wrap and set aside until doubled in size (40 minutes-1 hour).|
|02||Meanwhile, for red Easter eggs, follow instructions on packet to cook and dye eggs then set aside to cool completely.|
|03||Knock back dough and divide into 3 pieces. Roll each piece into a 45cm-long cylinder, plait pieces together, then bring ends together to form a wreath and squeeze to join. Place on an oven tray lined with baking paper and set aside to prove slightly (20 minutes).|
|04||Preheat oven to 180C. Brush wreath with eggwash, gently push red Easter eggs (unpeeled) into wreath and bake until wreath is golden and cooked through (25-30 minutes). Cool on a wire rack, serve with butter. Greek Easter bread is best eaten the day it’s made.|
Note Mahlepi is available from Greek delicatessens. You can substitute a flavouring such as mastic or cardamom. Red egg dye is available (usually around Easter time) from Greek and Italian delicatessens. Instructions and the quantity required vary from brand to brand.