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Business News/ Photos / A Greek bread for Easter

A Greek bread for Easter

13 Photos . Updated: 29 Mar 2013, 01:53 PM IST Pamela Timms

The sweet, gently spiced Tsoureki is the best way to feast after the fast

First make the yeast sponge. Put the 200g flour and yeast into a bowl and stir in the warm (not hot!) milk. Photographs by Priyanka Parashar/Mint

1/13First make the yeast sponge. Put the 200g flour and yeast into a bowl and stir in the warm (not hot!) milk. Photographs by Priyanka Parashar/Mint

Mix it well then cover and leave for 30 minutes to one hour (depending on the heat in your kitchen) until the batter has puffed up and is sporting bubbles all over the surface.

2/13Mix it well then cover and leave for 30 minutes to one hour (depending on the heat in your kitchen) until the batter has puffed up and is sporting bubbles all over the surface.

Put the caster sugar, fennel seeds and cardamom into a mixer and grind to a fine powder. Mix this with the 300g flour and salt.

3/13Put the caster sugar, fennel seeds and cardamom into a mixer and grind to a fine powder. Mix this with the 300g flour and salt.

Add the orange zest, eggs and melted butter and mix to a soft sticky dough. Spread a little melted butter onto a clean work surface and tip out the dough.

4/13Add the orange zest, eggs and melted butter and mix to a soft sticky dough. Spread a little melted butter onto a clean work surface and tip out the dough.

Knead well with your hands for about 5 minutes until the dough is really elastic. Use more melted butter to stop it from sticking if necessary.

5/13Knead well with your hands for about 5 minutes until the dough is really elastic. Use more melted butter to stop it from sticking if necessary.

Lightly butter a clean bowl and put dough in to prove (rise): cover with cling film and leave in a warm place for 1-2 hours until it has doubled in size. You could also prepare the dough the evening before you want to eat the bread and leave it to prove slowly in the fridge.

6/13Lightly butter a clean bowl and put dough in to prove (rise): cover with cling film and leave in a warm place for 1-2 hours until it has doubled in size. You could also prepare the dough the evening before you want to eat the bread and leave it to prove slowly in the fridge.

If you have refrigerated the dough, let it come back to room temperature before proceeding. Gently pat the dough into a ball and divide into two pieces. Then divide each piece into 3.

7/13If you have refrigerated the dough, let it come back to room temperature before proceeding. Gently pat the dough into a ball and divide into two pieces. Then divide each piece into 3.

Roll all 6 pieces into smooth cylinders about 12 inches long.

8/13Roll all 6 pieces into smooth cylinders about 12 inches long.

Take 3 pieces and pinch them together at one end. Then make a tight braid and pinch together the three strands at the other end. Repeat with the remaining 3 strands. You will now have two roughly 12 inch long braids.

9/13Take 3 pieces and pinch them together at one end. Then make a tight braid and pinch together the three strands at the other end. Repeat with the remaining 3 strands. You will now have two roughly 12 inch long braids.

Brush the surface of the bread with the beaten egg and water and leave to prove until doubled in size again.

10/13Brush the surface of the bread with the beaten egg and water and leave to prove until doubled in size again.

Preheat oven to 200 degrees centigrade. Glaze the bread again with the egg and water, press a red egg either into the middle of the crown shape or one end of the long braid.

11/13Preheat oven to 200 degrees centigrade. Glaze the bread again with the egg and water, press a red egg either into the middle of the crown shape or one end of the long braid.

Bake for about 20-25 minutes until the top is brown and shiny.

12/13Bake for about 20-25 minutes until the top is brown and shiny.

Tsoureki will keep for a day or so (although is unlikely to!) and is delicious toasted with butter and marmalade.

13/13Tsoureki will keep for a day or so (although is unlikely to!) and is delicious toasted with butter and marmalade.

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