Greek Easter kulich
Description
The recipe won't take much time. Greek tsoureki can be prepared in two ways: with eggs and without. I'll show both variations and how to shape them. You can add vanilla or almond extract to the dough. In the original recipe, mastic (mahleb) is added—it's the kernels from cherry pits, which have a very pleasant almond-like aroma. Let's take a look at the recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients. Let's get started!
- 2
Step 2
Dissolve the yeast in warm milk with a pinch of sugar and salt.
- 3
Step 3
Add a couple of tablespoons of flour, mix and let the sponge rise for about 15 minutes.
- 4
Step 4
Beat the eggs with water and sugar. Pour into the sponge. Add melted butter, mahleb, and flour.
- 5
Step 5
Knead a soft dough, cover with a dry towel, and let it rise in a warm place for 1.5 hours.
- 6
Step 6
The dough should rise well in volume. Press it down with your hands.
- 7
Step 7
Divide the dough into 2 parts. Divide each part into 4 parts. Roll into ropes. Do not use flour.
- 8
Step 8
Braid two braids (use 4 strands for each braid); such a braid will be fuller and more beautiful. For the first version of the kulich, simply brush it with egg yolk and sprinkle with sesame seeds. For the second version, insert three hard-boiled eggs into the kulich. The eggs should be brushed with vegetable oil beforehand so they don't stick to the dough. Bake the kuliches in the oven for 40 minutes at 180 degrees.
- 9
Step 9
Remove from the oven and serve warm or cooled.