Greek Easter Bread (Tsoureki)

Name: Greek Easter Bread (Tsoureki)
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 2 loaves (12 pieces each).
Cuisine: Europe, Greek
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm 2% milk (110° to 115°); 1/2 cup sugar; 3 large eggs, room temperature; 1/2 cup butter, softened; 2 teaspoons grated orange zest; 1/2 teaspoon salt; 3/4 teaspoon ground mahleb, optional; 1/8 teaspoon ground mastic, optional; 5-1/2 to 6 cups all-purpose flour; 6 hard-boiled large eggs, dyed red; GARNISH:; 1 large egg, lightly beaten; 1/2 cup sliced almonds

TOTAL TIME: Prep: 45 min. + rising Bake: 25 min. + cooling YIELD: 2 loaves (12 pieces each).

While this rich, sweet Greek Easter bread, also known as tsoureki, is traditionally served during the spring, it can be served any time of year without the red eggs. Mahleb and mastic are customary, but they can be difficult to find and are often omitted. —Taste of Home Test Kitchen

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar
3 large eggs, room temperature
1/2 cup butter, softened
2 teaspoons grated orange zest
1/2 teaspoon salt
3/4 teaspoon ground mahleb, optional
1/8 teaspoon ground mastic, optional
5-1/2 to 6 cups all-purpose flour
6 hard-boiled large eggs, dyed red
GARNISH:
1 large egg, lightly beaten
1/2 cup sliced almonds

Directions

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, orange zest, salt, mahleb and mastic if desired and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Tuck three hard-cooked eggs into the braid of each loaf. Cover and let rise until doubled, about 45 minutes.
4. Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.

Nutrition Facts

1 piece: 203 calories, 7g fat (3g saturated fat), 89mg cholesterol, 113mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 6g protein.