Рецепт Tsoureki Cypriot Easter Bread Recipe
Our Easter weekend was really wonderful, and I hope that yours was as well. I did quite a bit of laundry and only a little bit of recipe testing for the blog. I left the making of my Tsoureki Cypriot Easter Bread until Easter Monday. I trusted that the recipe from Paul Hollywood would work perfectly and it did! I was most grateful for that, as we left for overseas the Thursday after Easter and I would not have had time to make another loaf for this months’ Daring Bakers Challenge had it not worked. The original recipe calls for makhlepi and mastic and as the bread only needs a pinch of each, I decided to swap it out for some ground fennel instead. I loved the flavour this imparted into my Easter Bread that I am going to play around with spices for another loaf of bread in the future. It also calls for sultanas and I really don’t enjoy them so I used raisins which were surprisingly (for me) very tasty in the bread. As oranges are not in season here, I used satsumas instead but any orange citrus fruit will work in this recipe. I tried to boil my eggs the old fashioned way, and that was a total failure. In future I am only going to use my egg boiler for this task. I can highly recommend that you try making this Easter Bread on any occasion. Just leave the eggs off and you can braid it any way you want.
Tsoureki Cypriot Easter Bread Recipe
Adapted from 100 Great Breads page 84
Ingredients:
for the bread
- 15g fresh yeast
- 130mls tepid water, divided
- 500g bread flour, plus extra for dusting
- 60g soft butter
- 75g caster sugar - I used fructose
- 55g raisins
- 150mls milk
- Zest of 2 satsumas
- Pinch of ground cinnamon
- 2 pinches fennel seeds
- 10g fine salt
- for the eggs
- 3 eggs
- 3 drops red food colouring concentrate
- for baking
- 1 egg, beaten
Method:
for the bread
Place the yeast into a cup and mix in 15mls of the water and set aside
Place the flour, butter, sugar, raisins, milk, zest and ground cinnamon into a large bowl
Place the fennel seeds and salt into a mortar and use the pestle to grind the fennel until fine
Add to the flour mixture and mix all the ingredients together
Add the yeast and slowly add as much of the water as you need to create a soft dough
Turn out onto a lightly floured surface and knead until the dough is pliable
Put the dough back into the bowl, cover with a damp cloth, and leave to prove for an hour
Turn the dough onto a lightly floured surface and divide into two equal pieces
Roll each piece into strips and braid them together, making sure you have enough braids for the 3 eggs
Ensure that the edges are properly joined and tucked in
Place onto a lined baking tray, cover with lightly oiled cling film and leave to prove for an hour
Preheat the oven to 200° Celsius
for the eggs
Hard boil your eggs, using the method you know works for you
Place into a bowl of cold water with the food colouring – the longer you leave them in the water, the redder they will be
for baking
Brush the top of the bread with the egg wash
Place the eggs on top of the bread
Bake for 25 minutes and leave to cool on a wire rack
2.4
http://tandysinclair.com/tsoureki-cypriot-easter-bread-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Blog-checking lines:
The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.
What I blogged:
Dave and I are away in the UK and we will be back at work on the 8th of May. I will start replying to blog comments then. You can read our daily diary of our trip by clicking here.
Tandy
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.