GREEK EASTER BREAD (tsoureki)

This traditional Greek Easter bread is shared amongst family and friends, the red eggs symbolises the colour of life as well as a representation of the blood of Christ. This bread is light and airy and resembles a buttery brioche.

Serves 10

Ingredients

21g dried yeast

½ cup milk

500 g plain white flour

2 eggs, lightly beaten, plus extra for brushing

50 g caster sugar

Finely grated rind of 2 oranges

75 g softened butter

1 egg, lightly beaten for glazing

Red eggs

4 eggs fresh free-range eggs (white shells if possible)

Red food colouring

Method

Begin by making this enriched dough by warming the milk until just warm, add 1 teaspoon of the sugar and sprinkle over the yeast. Stir to combine and place somewhere warm until the yeast mixture starts to go frothy.

Meanwhile add the flour, remaining sugar and a pinch of salt in a large bowl or this can be done in an electric cake-mixer with the dough hook attached. If doing it the more traditional way you need to make a well in the centre of the dry ingredients and add the yeast mixture, eggs, zest and softened butter. Slowly combine all the ingredients together until the dough starts to come together, tip out onto your lightly floured work bench and knead until the dough comes together and is smooth and bounces back when lightly touched (5 mins).

When the dough is ready, lightly grease a large bowl, cover with damp warm cloth and sit in a warm place until the dough doubles in size (about 1 ½ hours).

Meanwhile to make the red eggs. Add a few drops of red food colouring to a small pot of cold water and 2 tablespoons of white vinegar (this will prevent the eggs from cracking). Bring the eggs to a gentle simmer and cook for 10 minutes as we want them to be hard and not cracked. Drain and refresh under cold water.

When the dough has risen in volume, knock back with your hand and tip out onto your work bench. Knead for a minute or two and then divide the tough into three even lengths. Pinch together the top of the three lengths together and then plait the remainder dough until finish. Secure as you did at the top by pinching the dough together.

Lightly grease your baking tray and place your dough on this. Arrange the dough into a round fastening both ends together. Pat dry the eggs and rub lightly with a little oil. Place the eggs evenly round the dough pressing slightly into the dough.

Place the dough in a warm place once again to rise.

Preheat the oven 180C

When the dough has risen brush lightly with beaten eggs.

Bake in the preheated oven until the dough is golden brown, well risen and smelling irresistible.

Remove from the oven and cool before tearing apart to enjoy!