Greek Easter Bread (Tsoureki)

Activate The Yeast:

1. Crumble the fresh yeast into a measuring cup. Add the water and stir. Add also the sugar and flour and mix until fully combined and no flour lumps remain. Cover with plastic wrap and leave at room temperature for about 20 minutes or until tripled in size.

To Make The Tsoureki Dough:

1. Separate the eggs. Add one egg and one egg yolk to a bowl and beat lightly. Keep the egg white to use later on for the egg wash.
2. In a small saucepan add the milk, sugar, orange zest, and spices. Heat over low heat gently just until sugar dissolves.
3. Cool this mixture down to 35°C / 95°F.
4. Mix in the eggs.
5. Combine flour and salt.
6. Make the dough. Using a wooden spoon stir the flour into the dough gradually. Wait until all flour is mixed in before adding the next batch. You will need to add some strength here. And make sure you scrape the sides as well. Once all flour is added you will end up with a very sticky dough. (see note 2 below)
7. Rest the dough. Cover the bowl with plastic wrap and rest for about 20 minutes.
8. Fold in the butter. Add the butter in a little bit a time and knead and fold the dough until all is fully absorbed. Make sure there are no dough remnants on the sides of the bowl. The dough will turn out really soft at this point.
9. Rest and Rise. Cover the bowl again with plastic wrap. Rest at room temperature for 2-3 hours or until the dough has doubled in size.
10. Divide the dough. Press the dough down with your palms to gently remove the air. Then transfer it to your working surface. Cut and divide the dough in half.
11. Make a two-cord Tsoureki: Take one piece of the dough and cut it in half. Shape into round balls and then into two long cords. Pinch together the top ends of both cords to stick. Then braid them together. Press the bottom ends to stick. Then tuck under both the top and bottom end to secure.
12. Make a three-cord Tsoureki: Take the remaining piece of the dough and cut it into 3 pieces. Follow the exact same procedure as in the step above.
13. Second Rise. Place each Tsoureki bread into a parchment paper-covered loaf pan. Preheat your oven to 50°C /122°F. Then turn it off and add in the loaf pans. If your oven has a proofing setting, turn it on to 35°C / 95°F and add the loaf pans without switching it off. Leave the bread to rise and double in size.
14. Remove loaf pans from the oven and heat the oven to 170°C / 338°F.
15. Add the egg wash. Mix the egg white with 2 tablespoons of water. Gently brush over the Tsourekis. Then sprinkle some flaked almonds or sesame seeds on top (optional).
16. Bake the Tsoureki. Bake for about 30 minutes until nicely colored on top.
17. Remove from the oven and let the Tsoureki cool down to room temperature inside the pan.
18. Slice and serve with butter or any other spread you prefer. It's also very flavorful on its own!