Yield: 1 loaf
Traditionally, eggs dyed bright red decorate the Greek Easter bread called tsoureki, but you can use undyed eggs, if you like. The spices in this bread can vary regionally, and the southern region, particularly the islands, uses a spice called mahleb. Mahleb is ground cherry seeds, but the flavor has complex herbal and nutty notes, akin to almond, fennel, and anise.
In the directions: "Meanwhile, combine 1 cup of the flour with the yeast in the bowl of a stand mixer. Stir in 1/2 cup very warm water (about 120°F), and form into a ball. Cover the bowl lightly with plastic wrap. Set the bowl in a warm spot until the mixture has visible bubbles on its surface, about 30 minutes.
Put the bowl in the mixer stand, and fit the mixer with the dough hook. On medium speed, beat in the egg yolks, sugar, butter, and salt, scraping the bowl occasionally."
This looks like a good recipe but there is a part that doesn’t make sense. The recipe starts by saying to mix 1c flour with yeast and water and let rise. Then the direction is to mix eggs, butter etc with two cups flour. When does the flour & yeast mixture get incorporated ?
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.