“Yiayia’s dear friend Anne spent the day with her to share and write down her tsoureki recipe, as Yiayia thinks Anne’s Easter bread is nicer than her own. Anne was very happy to give her beloved recipe to Yiayia – a sign of true friendship!” write Daniel and Luke Manusco.
Makes 4 small loaves
WHAT YOU NEED
60g unsalted butter
3 tablespoons canola oil
4 eggs
3 teaspoons vanilla sugar
2 teaspoons ground pure mahlepi (a fruity Greek spice made from the inner kernels of Persian cherry stones; available from specialist Greek suppliers)
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 teaspoons orange zest
2 teaspoons lemon zest
250g caster sugar
¼ teaspoon salt
125ml (½ cup) warm water
65g fresh yeast
850g special white flour or 00 flour, plus extra for dusting
2 tablespoons instant dried yeast
125ml (½ cup) full-cream milk
3 tablespoons freshly squeezed orange juice
1½ tablespoons sesame seeds
WHAT TO DO
Melt the butter in a small saucepan over low heat. Add the canola oil and stir it through, then remove from the heat.
Whisk three of the eggs in a large bowl, then add the vanilla sugar, mahlepi, nutmeg, clove and citrus zests and briefly whisk together.
Add the sugar and salt and whisk until the ingredients are well combined.
Place the warm water in a large saucepan, crumble in the fresh yeast and stir until smooth. Add 50 g (1/3 cup) of the flour, along with the dried yeast and whisk to combine.
Half-fill a sink with warm water, then add the pan, cover with a lid and leave to activate for 10–15 minutes.
Meanwhile, place the milk in a saucepan and briefly warm over low heat for about 1 minute. Stir in the orange juice, then pour the orange milk into the egg mixture, along with the butter and oil mixture and two-thirds of the remaining flour.
Mix with a wooden spoon for 1 minute, until completely combined.
Add the activated yeast mixture and the remaining flour to the bowl and mix well until you have a thick dough. Transfer the dough to a lightly floured work surface and knead for about 5 minutes, until the dough bounces back when you press a finger into it.
Transfer the dough to a large clean bowl, then place in a reusable plastic bag and set aside in a warm spot for 2–3 hours, until at least doubled in size.
Lightly grease a large baking tray and line with baking paper.
When the dough has risen, lightly punch the surface to let the air out, then transfer to a lightly oiled work surface. Divide the dough into four equal portions. Working with one portion at a time, divide the dough into three even pieces.
Roll each piece of dough into a rope about 2 cm thick. Press the ends together, then plait the three ropes together (see pages 80–81). Repeat the process with the remaining portions of dough.
Transfer the plaits to the prepared baking tray, about 10 cm apart, then cover with a clean tea towel and set aside to rise slightly for 1 ½–2 hours.
Preheat the oven to 200°C (180°C fan-forced).
Whisk the remaining egg with a splash of water and glaze the plaits. Sprinkle the sesame seeds on top, then place in the oven and bake for 20–25 minutes, until golden brown.
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