Tsoureki (Greek Easter Bread)

• •2.3 teaspoon active dry yeast
• •0.5 cup granulated sugar, divided
• •0.7 cup warm whole milk (105-115°F)
• •2.8 cup all-purpose flour, plus more for dusting
• •0.5 teaspoon salt
• •1 teaspoon ground mahlab
• •0.3 teaspoon ground mastic
• •1 large egg
• •4 tablespoon unsalted butter, melted and cooled slightly
• •1 teaspoon orange zest
• •1 large egg yolk
• •1 tablespoon water
• •1 to 3, optional red-dyed hard-boiled eggs

Instructions

1. 1

   In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

2. 2

   In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour, remaining granulated sugar, salt, ground mahlab, and ground mastic.

3. 3

   Add the activated yeast mixture, the large egg, melted butter, and orange zest to the dry ingredients. Mix on low speed (or by hand with a wooden spoon) until a shaggy dough forms.

4. 4

   Increase mixer speed to medium-low and knead for 8-10 minutes, or turn the dough out onto a lightly floured surface and knead by hand for 12-15 minutes, until the dough is smooth, elastic, and no longer sticky. It should pass the 'windowpane test' (you can stretch a small piece thin enough to see light through it without tearing).

5. 5

   Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

6. 6

   Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into three equal pieces.

7. 7

   Roll each piece into a long rope, about 16-18 inches long. Pinch the ends of the three ropes together at one end. Braid the ropes tightly, then pinch the other ends together to seal. If using, carefully tuck the red-dyed hard-boiled eggs into the braids at even intervals.

8. 8

   Carefully transfer the braided loaf to a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean towel and let it rise again in a warm place for another 45-60 minutes, or until visibly puffy.

9. 9

   Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create an egg wash.

10. 10

    Brush the top and sides of the risen tsoureki generously with the egg wash. This will give it a beautiful golden-brown shine.

11. 11

    Bake for 30-40 minutes, or until the tsoureki is deeply golden brown and sounds hollow when tapped on the bottom. If it starts to brown too quickly, you can loosely tent it with aluminum foil.

12. 12

    Remove from the oven and transfer the tsoureki to a wire rack to cool completely before slicing and serving. This allows the bread to set properly.

Chef's Tips

• 💡**Sourcing Spices:** Mahlab and mastic are crucial for authentic tsoureki flavor. You can find them at Greek specialty stores, Middle Eastern markets, or online. Mastic usually comes in 'tears' and needs to be ground into a fine powder with a mortar and pestle (or a spice grinder) often with a pinch of sugar to prevent sticking.
• 💡**Dough Consistency:** The dough should be soft and slightly sticky at first, but become smooth and elastic after proper kneading. Resist the urge to add too much extra flour, as this can result in a dry bread.
• 💡**Warm Environment for Rising:** A warm, draft-free place is ideal for rising. You can create one by preheating your oven to its lowest setting for a few minutes, then turning it off and letting the dough rise inside (with the door slightly ajar).
• 💡**Egg Wash for Shine:** Don't skip the egg wash! It gives tsoureki its characteristic glossy, golden crust.
• 💡**Cooling is Key:** Allow the tsoureki to cool completely on a wire rack. Slicing it while warm can cause the interior to become gummy.