Tsoureki is a Greek braided bread traditionally served at Easter, similar to Armenian coreg and Turkish corek. The dough is rich in egg and can be flavored with orange, vanilla, mastic, or mahlab. A red-dyed egg is hidden in the bread, and it is often served at midnight services after Lent. It can be made using any egg bread recipe and is often shaped into garlands or coils.
Tsoureki is a type of braided bread that is traditionally served in Greece to celebrate Easter. Several nearby nations also produce traditional Easter bread that is physically identical to tsoureki, such as coreg in Armenia and corek in Turkey. This bread is traditionally served at the breaking of the Lenten fast, and tsoureki loaves can also be exchanged on Easter Sunday as gifts of friendship and goodwill among the Greeks. Godparents in particular tend to give tsoureki to their little children.
The dough used in tsoureki is rich in egg, making it similar to Jewish challah and other traditional egg-based breads made around the world. Like Challah, the dough for tsoureki is slightly leavened and, when well kneaded and prepared, the bread is light, fluffy and very rich. Traditionally, a red-dyed egg is hidden in a cavity in the bread braid after it is baked. Red eggs are an important part of the Eastern Orthodox Easter tradition, symbolizing Christ’s blood, rebirth and renewal.
Numerous regional variations on tsoureki use an assortment of flavourings. Orange or vanilla essence can be mixed into the dough, for example, and some Greeks add mastic or mahlab to the dough for a distinctive flavor. Dried fruits and nuts can also be mixed into the bread or sprinkled on top. Using sesame or poppy seeds to top off the bread is also not uncommon.
Traditionally, Greeks prepare tsoureki on Good Friday or Maundy Thursday to ensure it is ready for consumption on Easter Day. In many communities, Greeks attend midnight services to celebrate Christ’s resurrection and consequent enlightenment for Christians. After these services, Greeks break Lent quickly with a meal that traditionally includes both red eggs and tsoureki, which is also sometimes called Epiphany Bread, in reference to Christ.
To make tsoureki, you can use any type of egg bread recipe, such as challah dough. After the dough has gone through its first rise, divide it into coils and braid as desired. Tsoureki doesn’t have a specific shape, although many people like to make it into garlands or coils. Let the bread rise before brushing it with egg and sprinkling on nuts or seeds, if desired. Bake the bread at the recommended temperature until golden brown and serve hot or wait for the bread to cool completely before wrapping. Tsoureki goes well with morning coffee and tea and also makes superb French toast.
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