Description
Sweet Greek Easter tsoureki bread weaves cultural traditions into a delightful pastry. Aromatic almond and orange notes highlight this festive Greek celebration, inviting bakers to connect with heritage through gentle kneading and patient rising techniques.
Ingredients
Scale
- 5 ½ cups (660 g) all-purpose flour (plus more for dusting)
- 2 large eggs
- 1 cup (240 ml) milk
- 5 tbsps (70 g) unsalted butter, melted
- ½ cup (100 g) sugar
- ⅓ cup (80 ml) warm water (110°F / 43°C)
- 2 ¼ tsp (7 g) active dry yeast (1 packet)
- 1 tsp vanilla extract
- 1 tbsp grated orange zest
- 1 tsp anise seeds (optional)
- 1 tsp salt
- 1 egg (for egg wash)
- Raisins or currants (for eyes)
- Sliced almonds (for teeth)
- Cooking spray or oil (for greasing)
Instructions
- Yeast Activation: Dissolve yeast with sugar in warm water, allowing a frothy development for 5-10 minutes.
- Dry Ingredient Blend: Combine flour, remaining sugar, salt, orange zest, and anise seeds in a large mixing bowl.
- Liquid Component Integration: Whisk milk, melted butter, eggs, vanilla extract, and activated yeast mixture until thoroughly combined.
- Dough Formation: Merge wet and dry ingredients, stirring carefully to create a soft, cohesive dough.
- Kneading and Proofing: Transfer dough to a floured surface, knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled in volume.
- Bunny Shaping: Deflate the risen dough and carefully craft the bunny form using different dough pieces – creating an oval body, rounded head, looped ears, cheek balls, tiny nose, and flattened tail.
- Decorative Details: Arrange the dough pieces on a parchment-lined baking sheet, positioning raisin eyes and sliced almond teeth for character.
- Final Proofing and Preparation: Allow the shaped dough a secondary rise for 30 minutes, covered with a clean towel. Preheat oven to 350F (175C).
- Finishing Touches: Brush the bunny with an egg wash, ensuring a glossy, golden exterior, and bake until the bread turns a rich golden-brown and sounds hollow when tapped, approximately 25-30 minutes.
Notes
- Yeast Activation Tip: Ensure water temperature is precisely warm (110-115°F) to activate yeast without killing it, creating a perfect foamy texture.
- Kneading Technique: Develop gluten by using consistent, rhythmic movements during kneading, stretching the dough to create a smooth, elastic consistency that ensures light, airy bread.
- Shaping Precision: Use gentle hands when forming bunny shape, keeping dough pieces uniform in size to maintain even baking and create a visually appealing bread sculpture.
- Moisture Management: Cover dough during rising with damp cloth to prevent surface from drying out, helping maintain soft, tender bread texture and supporting optimal rising conditions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 13
- Calories: 198
- Sugar: 8 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 37 mg