1 c Milk
1/2 c Sweet butter
1 pk Active dry yeast
1/2 c Granulated sugar
1 ts Salt
2 Eggs; beaten
5 tb Orange juice
1 tb Grated orange rind
5 1/2 c Sifted flour
Butter; melted
Red-dyed, hard-boiled eggs
1/4 c Slivered almonds
2 tb Granulated sugar
In a small saucepan, combine the milk and butter over medium heat and
scald. Stir until the butter melts, then pour into a mixing bowl. When
lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon
gradually stir in the 1/2 cup sugar until it dissolves. Then add the
salt, eggs 3 tablespoons of the orange juice, and the orange rind,
stirring continuously, and gradually add half the flour until the mixture
begins to bubble. Continue adding flour gradually by hand; the dough will
be sticky, but should not be stiff. Flour your fingers lightly and knead
for 15 minutes. Place the dough in a large buttered bowl, brush the dough
with melted butter, cover, and place in a warm area to rise until doubled
in bulk (approximately 2 to 3 hours).
Punch the dough down and divide into 2 parts. Divide each half into 3
parts and roll each into a long rope about 10″ x 2″. Braid the three
ropes together; pinch to seal the ends if leaving long, or join together
to form a long round loaf (see note below). Repeat with the other half of
the dough to make a second tsoureki. Place in large baking pans or on a
cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2
hours).
Meanwhile, prepare the glaze by mixing the remaining orange juice,
remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a
375 degree oven for 20 minutes. Remove from the oven and with a pastry
brush glaze the tops and sides of loaves. Return to the oven and bake for
another 15 to 20 minutes until the color is a rich and shiny chestnut.
Note: If using the Easter eggs, tuck them into the center when you
shape the loaves, leave until loaves have doubled and bake them with the
loaf. After baking, though lovely, the eggs will be inedible. Also in
some provinces, the tsoureki is formed with a large braid and a smaller
one over it, making a much larger loaf requiring a longer baking time.
From “The Food of Greece” by Vilma Liacouras Chantiles.
Yields
2