Easter isn’t complete without a freshly made loaf of Tsoureki made by our Yiayia Koula, it’s been a while since Yiayia made the family tsoureki, and living so far away can be hard for her to delivery a fresh baked loaf. So it was time for us to step up (you know step up the game and take charge) and start baking- this recipe is a little time consuming but trust us the end result is worth the wait. We have added some sweet cherries for some colour and sour flavour, you can omit the cherries if you like. Are you keen to make this recipe at home? Please share your photo with us hasgtag #helenaandvikki to show us your creation.
125ml lukewater water
1/4 cup caster sugar
1/4 cup good quality Greek honey (runny)
1 tablespoon dried yeast
4 eggs, separated
100g unsalted butter, melted and then cooled
4 1/2 cups plain flour, some extra for dusting your surface
1 teaspoon salt
2 cups frozen cherries, thawed
1/2 cup freshly squeezed orange juice
1/2 cup caster sugar
- Preheat the oven to 160C°. Combine the water and pinch of sugar in a small bowl, add the yeast and set aside for 5-6 minutes. In a stand mixer, pour the yeast mixture and add the remaining sugar, honey, butter, egg yolks and 2 more eggs. Beat until combined.
- Add the dough hook and add the flour and salt and mix. Then knead the dough until smooth and elastic (roughly 8-9 minutes. Cover the bowl and set aside in a warm place for 1 hour or until the dough has doubled in size.
- Knock back the dough then turn out onto a floured surface and knead for 1-2 minutes. Line a baking tray.
- Cut the dough in half, and roll the dough into logs, using a sharp knife cut in the middle and place some of the cherries all the way down the dough. repeat this again. Grab both logs and form a swirl, or you can make a plaited loaf. Brush some whisked egg whites over the sweet breads.
- Place the sweet bread on the tray and place into a warm spot and rest until risen (1 hour).
- Place into the oven and bake for 30-45 minutes.
H & V xx