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Greek Food - Recipe: Tsoureki

The traditional Greek Easter bread.

2 Teaspoon Cinnamon
5 Whole Egg (Or egg substitute)
10 Cup Flour
1 Tablespoon Mahlepi Powder
1 Cup Milk
1 Pinch Salt (To taste)
2 Cup Sugar (May substitute with honey)
1/2 lb Sweet Butter
1/2 Cup Water (Warm water)
2 Package Yeast (Active dry yeast)
  • In a small saucepan bring the milk to a boil.
  • Pour it into a large mixing bowl and add the sugar, butter, mahlepi, and salt.
  • Let cool to lukewarm.
  • Dissolve yeast in warm water and add to lukewarm milk.
  • Beat 4 eggs and add to the milk mixture.
  • Gradually stir in flour with a wooden spoon until the batter becomes too thick to stir.
  • Coat your hands with flour and work in the rest of the flour by hands until a soft, elastic dough forms.
  • Cover with waxed paper and a thick towel and let stand in a warm place free of drafts for 2 to 3 hours or until the dough doubles in bulk.
  • Punch down dough and knead again.
  • Divide the dough into 12 balls about the size of oranges.
  • Roll each ball on a board into a rope 1.5"x 2" thick and 15"-20" long.
  • Braid three ropes together to make a "twist." Pinch ends and tuck under.
  • Place on greased baking sheets and let rise until twists are doubled in bulk.
  • Preheat oven to 350 degrees.
  • Brush the twists with the remaining egg (well-beaten) and bake until tops are a deep chestnut color, about 30 minutes.
  • Check after 15 minutes, and if the color is darkening too quickly, reduce heat to 275 degrees and continue to bake for 1/2 hour.
  • Cool on baking sheets for 10 minutes and then invert on racks to finish cooling.
  • Store in covered containers or wrap and keep in the freezer.

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