I was sure I wanted to prepare a sweet bread this Easter as well, as it is a Hungarian tradition (and so good!!), but I also wanted to change the tried and perfect recipe a little bit. Wandering about a couple of blogs I came by a Greek recipe for sweet bread (Tsoureki), that perfectly matched my needs: sweet, traditional, ‘braided’, EASY, and goes well with the Easter ham and horseradish. I have made a double dough and made 3 breads, 1 for us to keep, 1 for the grandparents and 1 for the girls back home. The recipe is a definitive keeper, it is divine!! I could even imagine this for Christmas due to its gingerbread-ish spices.
Greek Easter Sweet Twisted Bread
12g dried yeast
1 tsp cinnamon
1 tsp ground cloves
1 egg yolk and little milk for brushing and almonds to decorate.
1. Mix the dry ingredients. On low heat, melt the butter in the milk. Beat the eggs, mix with the milky butter and mix it all with the dry ingredients. Knead for about 10 minutes (I used my hands here again).
2. Place the dough in a floured bowl, sprinkle with a bit more flour, cover with cling film and let rest for about 2 hours.
3. Let’s make the traditional twisted shape: start with rolling the dough into a long snake, fold in half, twist the 2 ‘arms’ and tuck in the ends (you can make 1 piece, or smaller ones – I have made a double batch and cut the dough in 3 parts).
4. Place the breads on a baking paper lines baking tray, brush with the mix of an egg yolk and a little milk, sprinkle with almonds and pop into the preheated oven. Bake for about 30 minutes at 180 degrees C (360 F).
Enjoy all by yourself with butter, marmalade, honey, ham, veggies, egg salad or share with your loved ones : )