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Tsoureki (Greek Easter bread)

Celebrate Easter with delicious and effortless recipes made using the Thermomix TM6. Whether you’re hosting a family gathering or simply looking for something special to whip up for the holiday, the TM6 makes it easy to create festive and flavourful dishes that are sure to impress. From Brioche Hot Cross Buns, Greek Easter Bread, Scotch Eggs, and more, the TM6 has you covered. Get creative in the kitchen this Easter with the help of the Thermomix TM6.

Tsoureki (Greek Easter bread) recipe for the Thermomix TM6

Useful Items

Baking paper, bowl, silicone bread mat, kitchen towel, oven, baking tray (30 x 40 cm)

Hints & Tips

  • Dried yeast can be replaced with 30 g fresh yeast.
  • Mahlepi (also called mahlab) is an aromatic spice made from cherry seeds, which are ground to a powder. It's often used in traditional Greek Christmas and Easter dishes. Mastiha and mahlepi can be found in speciality food stores, spice stores or online.
  • Mastiha, or mastic, is a crystal, resinous, highly aromatic spice and natural chewing gum that hails exclusively from Chios in Greece.

Ingredients

  • 3 pieces mastiha (optional)
  • 1 tsp mahlepi (see Tips)
  • 100 g sugar, plus 1 tsp extra
  • 100 g full cream milk
  • 2 tsp dried instant yeast (see Tips)
  • 3 eggs, plus 1 egg beaten, for glazing
  • 450 g baker's flour, plus extra for dusting
  • 1 pinch salt
  • 70 g unsalted butter, softened
  • flaked almonds, for decorating (optional)

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Instructions

  • Line a baking tray (30 x 40 cm) with baking paper and set aside.
  • Place mastiha (optional), mahlepi and sugar into mixing bowl and mill 1 min/speed 10. Transfer into a bowl and set aside.
  • Place milk, yeast, 3 eggs and 1 teaspoon extra sugar into mixing bowl and heat 4 min/37°C/speed 2.
  • Add flour, salt, butter and reserved sugar mixture into mixing bowl and knead Dough /3 min, until dough forms (dough will be sticky).
  • Transfer dough onto a well-floured silicone bread mat or work surface and shape into a ball. Wrap in silicone bread mat or place into a bowl and cover with kitchen towel. Leave to prove in a warm place until doubled in size (approx. 1 hour).
  • Divide dough into 3 equal portions. Roll each portion of dough into a rope (approx. 40 cm). Pinch top of 3 dough ropes together, then plait dough. Pinch ends together, and tuck ends underneath loaf to secure. Place onto prepared baking tray and brush with beaten egg. Decorate with flaked almonds (optional) and allow to prove for 10 minutes. Place into a cold oven, turn oven temperature to 180°C and bake for 35-45 minutes (180°C), or until golden brown. Allow to cool slightly before serving.
View this recipe on Cookidoo

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