Tsoureki Greek Easter bread

1 Cup milk
4 1/2 - Cupsflour, divided
3/4 C sugar
1 1/2 Tbsp yeast
3 eggs
1 egg yolk
1 tsp. salt
1/2 C butter, softened
2 Tbsp orange juice
2 tsp. orange zest
2 tsp. Vanilla extract

Makes 2 Loaves


Heat milk to 115° F and pour into the bowl of mixer. Whisk in 1 1/2 cups flour, sugar and yeast. Combine well. Remove bowl and cover with plastic wrap; let stand in a warm place for about 30 minutes.

Pre-heat oven to 350 F.
Line a large baking sheet with parchment paper.

Fit mixer with a dough hook and beat one eggs at a time to the yeast mixture. Add 1 cup of flour, zest and salt; keep adding the softened butter, vanilla and orange juice. Mix well, then slowly add remaining flour to form a soft dough that is sticky and smooth.

Remove dough from bowl and knead dough into a ball.

Coat a bowl with olive oil and place dough ball in bowl to lightly coat with oil. Cover with plastic wrap and let it rise to double its size, about 1 hour.

Make two straight braid loaves by first dividing the dough in half, then dividing each half into thirds. Roll each of these thirds into a long rope and make a straight braid, tucking the ends under. Make a second braided loaf with remaining dough.

Cover the prepared bread with plastic wrap and let rise in a warm, place once again, until doubled in size, about 1 1/2 hours.

Mix egg yolk with 1 tablespoon water. Brush loaves with egg mixture, sprinkle with sesame and bake for 15 minutes. bake @ 350° F for about 30 minutes or until golden brown.


Chef Gregory Zapantis