Also called lampropsomo—a phrase derived from the Greek phrases for “Easter” and “bread”—the Tsoureki is a Greek custom rooted within the Ottoman Empire’s affect over European tradition. These braided artworks, usually baked as an Easter present from Greek youngsters to their godparents, usually have eggs dyed a vivid crimson to represent Christ’s blood and new life. Custom requires the eggs for use in an “egg-cracking” recreation, tsougrima, during which individuals faucet one another’s eggs till one cracks. The individual with the entire, uncracked egg on the finish of the sport is claimed to have good luck for the remainder of the yr.
Tsoureki
- Candy Bread Dough (recipe follows)
- ¼ teaspoon (1 gram) almond extract
- 1 tablespoon (6 grams) mahleb spice
- 3 cups (720 grams) boiling water
- 1 (1-ounce) bottle (30 grams) liquid crimson meals coloring
- 1 tablespoon (15 grams) distilled white vinegar
- 4 massive eggs (224 grams), in shell
- 1 teaspoon (5 grams) entire milk
- 1 massive egg (50 grams), flippantly overwhelmed
- 1 teaspoon (3 grams) cumin seeds
- 1½ cups (360 grams) heat entire milk (105°F/41°C to 110°F/43°C)
- 2 (0.25-ounce) packages (14 grams) lively dry yeast
- 4 massive eggs (200 grams), flippantly overwhelmed
- ⅔ cup (133 grams) granulated sugar
- 2 teaspoons (6 grams) kosher salt
- 8¾ cups (1,094 grams) all-purpose flour, divided
- 1 cup (227 grams) unsalted butter, softened
- Put together Candy Bread Dough as directed, however in Step 2, beat in almond extract with eggs, and beat in mahleb spice with flour. Proceed as directed.
- Place a wire rack on high of a sheet tray lined with paper towels.
- In a medium bowl, whisk collectively 3 cups (720 grams) boiling water and meals coloring. Stir in vinegar. Gently decrease 4 eggs (224 grams) in shell into water combination till desired shade is reached, about 2 minutes. Let dry utterly on ready rack, and refrigreate till prepared to make use of.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, and spray with cooking spray.
- Calmly punch down dough. Cowl and let stand for five minutes. On a flippantly floured floor, end up dough. Divide dough into 3 equal items. Roll each bit right into a rope about 20 inches lengthy. Place strands vertically in entrance of you. Pinch 3 ends collectively at high. Braid ropes collectively till you’ve reached finish of strands. Pinch ends collectively to seal. Switch to ready pan. Gently tuck dyed eggs between strands of dough. Cowl and let stand in a heat, draft-free place (75°F/24°C) till puffed, about half-hour.
- In a small bowl, whisk collectively milk and remaining 1 egg (50 grams). Brush dough with egg wash, avoiding eggs. Sprinkle with cumin seeds.
- Bake till golden brown and an instant-read thermometer inserted in middle registers 190°F (88°C), 40 to 45 minutes, loosely protecting with foil after half-hour to stop extra browning, if mandatory.
- Within the bowl of a stand mixer fitted with the paddle attachment, mix heat milk and yeast. Let stand till combination is foamy, about 10 minutes.
- With mixer at medium pace, beat in eggs, sugar, and salt into yeast combination till mixed. With mixer on low pace, add 4 cups (500 grams) flour, beating till mixed. Add butter, 1 tablespoon (14 grams) at a time, beating till mixed. Switch dough to a big bowl, and stir in 4 cups (500 grams) flour with a spatula or wood spoon till mixed. (As a result of that is such a lot of dough, you’ll need to include remaining flour into dough in a bigger bowl.)
- Switch dough to a flippantly floured floor, and knead till clean and elastic, about 8 minutes, including remaining ¾ cup (94 grams) flour as wanted. (Dough shouldn’t be sticky.)
- Spray a big bowl with cooking spray. Place dough in bowl, turning to grease high. Loosely cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, about 1 hour.
PRO TIP
This bread is greatest eaten recent, however to increase its shelf life, wrap in a breathable materials, resembling a cotton towel or brown paper bag, and retailer at room temperature for as much as 2 days. After baking, go away dyed eggs out at room temperature for not than 2 hours earlier than refrigerating or discarding. The identical applies to our Italian Pane di Pasqua.
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