Tsoureki (τσουρέκι) is a sweet bread formed of braided strands of dough. Rich brioche-like breads (often braided) are known by various different Greek names that represent three major holidays for Greeks: Easter, Christmas and New Year's. There are many local varieties of these festive breads, based around the use of milk (instead of water) for kneading the flour, eggs, sugar, yeast, butter, and flavoring agents which can be either cardamom and mahlab or cardamon and Chian mastic. There is a trick with the butter which is added after the kneading is done: the dough is stretched like a cord, wetted with molten butter, folded and stretched out again, wetted, folded and stretched out until all the butter is incorporated. The result of this technique is that the baked bread separates easily into strands. A good tsoureki should be soft, moist and fluffy, yet stringy and chewy. If anything, it should be slightly underbaked rather than overbaked.
Variations of tsoureki made for different occasion are Lambropsomo (λαμπρόψωμο) or Lambrokouloura(Λαμπροκουλούρα) for Easter, Christopomo (Χριστόψωμο) for Christmas and Vasilopita (Βασιλόπιτα) for New Year's Day.
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Tsoureki (Greek Easter Sweet Bread), food.com
Tsoureki (Greek Easter Bread), closetcooking.com