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Paskalya Çöreği (Tsoureki) - Easter Bread
Paskalya Çöreği, also known as Tsoureki, is a soft, slightly sweet braided yeast bread traditionally baked during Easter in Turkey and Greece.
Prep Time
20 mins
Cook Time
20 mins
Rising time
2 hrs 20 mins
Total Time
3 hrs
Servings: 5 pieces
Calories: 644 kcal
Course:
Side Dish , Breakfast
Cuisine:
Mediterranean , Greek , Turkish
Ingredients
- 120 ml semi-skimmed or full-fat milk (lukewarm)
- 60 g icing sugar
- 7 g fast action dry yeast
- 530 g strong white flour
- 3 medium eggs
- 100 g unsalted butter (softened at room temperature)
- 1 teaspoon salt
- 1 tablespoon mahleb
For Eggwash
- 1 egg yolk
- 1 teaspoon milk
- ½ teaspoon icing sugar
- sliced almonds or grated hazelnuts (for topping)
Instructions
Preparing the Dough
- In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy. If it doesn’t foam, the yeast may be inactive, and you should start with a fresh batch.
- Place the salt, eggs, softened butter, mahleb, and flour along with the activated yeast in a bowl of your stand mixer fitted with the dough hook.
- Mix it until it forms a soft dough, and knead it on medium speed for 6-7 minutes, until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours or until it doubles in size.
Cup of Yum
Shaping the Bread
- Punch down the dough and divide it into 15 equal balls, approximately 64-65 grams each.
- Roll each piece into a long rope, about 8" - 20 cm long.
- Braid three strands together, tucking the ends underneath. You'll have 5 pieces of bread in total.
Second Rise and Baking the Bread
- Place the braided dough on a parchment-lined baking sheet, cover loosely with a towel, and let it rise for another 20-25 minutes.
- Preheat the oven to 180°C (350°F). Mix together egg yolk, ½ teaspoon icing sugar, and 1 teaspoon milk to make the egg wash.
- Brush the pastries with the egg wash and sprinkle almonds, hazelnuts, or sesame seeds on top.
- Bake for 20-22 minutes or until golden brown. If the top browns too quickly, cover it with foil for the last 5 minutes of baking.
Notes
- When baking, always use an electronic scale for measuring your ingredients for accuracy.
- If the yeast doesn’t foam when mixed with sugar and warm milk, it may be inactive, and you should start with a fresh batch.
- The butter should be soft enough to be able to knead into the dough but not melted.
- Make sure you use white bread flour with a higher protein content is perfect for achieving the light and fluffy texture we are after.
- Do not use skimmed milk and make sure it is lukewarm before mixing it with the yeast!
Nutrition Information
Calories
644kcal
(32%)
Carbohydrates
95g
(32%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
182mg
(61%)
Sodium
522mg
(22%)
Potassium
210mg
(6%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
724IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
73mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 5pieces
Amount Per Serving
Calories 644
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 95g | 32% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 522mg | 22% |
| Potassium | 210mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.