Tsoureki (Greek Easter Bread) (Edit recipe)

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If you’re looking for hands down the best Easter bread, then look no further! I have created the ultimate Sourdough Easterbread. Same great flavours just a lot healthier on the gut!

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PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 12

Ingredients

3.5 cups Bread Flour
1 cup Sourdough Starter, Homemade, Active peaked
0.5 cup Granulated White Sugar
0.75 cup Whole Milk, Warmed
1 tsp Vanilla Bean Paste
1 whole Egg
1 whole Egg Yolk
0.25 cup Butter, Salted, MELTED
1 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Feed starter and when it peaks, it’s ready for use.
add your milk, sugar and active peaked starter, then mix with a dough whisk.
add your flour, egg + yolk, vanilla, butter & salt
once salt has been added bulk fermentation starts.
6-8 hours from when you mixed your ingredient; including the 3 hours of stretch and folds.
Mix until combined.
knead for 10 mins or in your mixer for 6-8 mins.
after 1 hour, perform 1 round of stretch and folds - pivot bowl 4 times.
let it rest for another hour.
then perform second set of stretch and folds.
rest for an hour.
perform third set of stretch and folds.
Let bulk fermentation complete.
Once bulk fermenting is completed, it should have doubled in volume.
Cover and place in the fridge overnight (minimum of 12 hours)
When dough is ready to shape, remove from fridge and divide into 3 pieces.
Roll out and braid into desired shape.
Let it proof on your counter for 2-3 hours then egg wash.
Top with sugar and sesame seeds (optional)
Bake at 350F for 27-30 mins.
Let it cool for a minimum of 15-20 mins.
Happy Easter!

Notes

Feed starter and when it peaks, it’s ready for use. add your milk, sugar and active peaked starter, then mix with a dough whisk. add your flour, egg + yolk, vanilla, butter & salt once salt has been added bulk fermentation starts 6-8 hours from now. Mix until combined. knead for 10 mins or in your mixer for 6-8 mins. after 1 hour, perform 1 round of stretch and folds - pivot bowl 4 times. let it rest for another hour. then perform second set of stretch and folds. rest for an hour. perform third set of stretch and folds. bulk ferment on counter for the

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	385
Fat:	9 g
Carbohydrates:	66 g
Protein:	11 g
Cholesterol:	38 g
Sodium:	219 mg
Fiber:	2 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.