Recipe: Vouros Pastry Shop Tsoureki (Greek Easter Bread)

VOUROS PASTRY SHOP TSOUREKI
(GREEK EASTER BREAD)

"For Easter, Yannis Tzigizis plans to make about 1,000 loaves, which he will sell to his customers, several Greek markets, and a few local restaurants."

2 tablespoons dry active yeast
1 1/2 cups warm water
8 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons ground mahleb*
1 teaspoon ground nutmeg
12 large eggs, divided use
3/4 cup unsalted butter, melted
1 tablespoon cold water
sesame seeds for sprinkling

Blend the yeast and warm water in a small bowl. Let rest until foamy, about 10 minutes.

Combine the flour, sugar, mahleb, and nutmeg in large bowl. Stir to blend. Make a well in the center of the flour mixture. Break in 5 eggs and then add the melted butter and the yeast mixture. Using a wooden spoon, stir the mixture into a dough. When it becomes less sticky, use your hands to mix. If the dough seems too dry, add a bit more water. If it seems too sticky, sprinkle in a bit more flour.

Turn the dough out onto a lightly floured surface. Knead until satiny and smooth, about 10 minutes. Transfer the dough to a lightly greased bowl, turn once, cover with plastic wrap, and put in a warm place to rise until double in bulk, about 1 hour.

Punch the dough down, form into a ball, and place back in the greased bowl. Cover with plastic wrap and put in a warm place to rise again, until double in bulk, about 1 hour.

Turn the dough out onto a lightly floured surface and divide into 6 pieces. Roll each piece of dough into a log-shaped strip about 16 inches long. Braid 3 strips of dough and bring the 2 ends together to create a circle with no center hole. (If you wish to create a wreath-shaped tsoureki, roll the dough strips to a length of 24 inches and then bring the 2 ends together to form a ring.) Tuck the ends of the braid under the loaf and pinch to seal. Repeat the process with the other 3 pieces of dough.

Place the braided rounds on 2 baking sheets and cover each with plastic wrap. Let rise in a warm place for 1 hour.

Preheat the oven to 350 degrees F.

Whisk together 1 egg and the cold water in a small bowl. Brush the mixture over the braided rounds and sprinkle them with sesame seeds.

Bake the tsoureki for 10 minutes. Reduce the oven temperature to 325 degrees and continue baking for about 45 minutes (rotating the baking sheets occasionally to cook evenly), or until the bread is nut brown, bursting at the seams, and firm to the touch. Transfer to a rack to cool.

Hard-boil the 6 remaining eggs. When they are cool, dye them a deep cherry red. .

Arrange 3 red eggs in the center of each tsoureki. To serve, slice the bread and eat it fresh or toasted with butter.

* Mahleb (a spice made from ground cherry pit kernels) is available in Greek and Middle Eastern specialty markets. If you can't find it, substitute 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of ground allspice for the 2 1/2 teaspoons of mahleb called for here."

Makes 2 braided rounds
From: Yannis Tzigizis, Vouros Pastry Shop in Roslindale
Source: Boston Globe, April 19, 2000