Greek · Dessert
Tsoureki Easter Bread Cake
A pared-back, two-serving take on tsoureki, the glossy Greek Easter bread enriched with egg, butter and orange zest, perfumed with cardamom and finished with an egg-washed, almond-flecked crust. Soft, faintly sweet and pillowy inside, it bridges the line between bread and cake the way the holiday loaf always has.
$1
25 minsPrep
24 minsCook
184 minsTotal
MediumLevel
Nutrition per serving
256Calories
7.6gProtein
10.6gFat
33.1gCarbs
8.1gSugar
1.7gFiber
270mgSodium
77mgChol
4.8gSat Fat
121mgPotassium
40mgCalcium
2.1mgIron
0.2mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Greek Beer (Mythos)
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the milk gently and stir in the yeast with a pinch of the sugar; leave for 8-10 minutes until foamy.
2
In a stand mixer bowl, combine the bread flour, remaining sugar, ground cardamom, salt and orange zest.
3
Add the beaten egg, melted butter and the frothy yeast mixture, then knead with the dough hook for 8-10 minutes until smooth and elastic.
4
Cover the bowl and leave in a warm spot to rise for 90 minutes, or until doubled in size.
5
Knock back the dough, shape into a tight ball or small plait, and place into the lined loaf tin.
6
Cover loosely and leave for a second rise of 40-45 minutes until puffy.
7
Brush the top generously with the egg wash and scatter over the flaked almonds.
8
Bake at 170°C (340°F) for 22-25 minutes until deep golden brown and a skewer comes out clean.
9
Transfer to a wire rack and cool for at least 20 minutes before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 65g65g Bread Flour, sifted
- 14g14g Sugar White
- 20g20g Whole Milk, warmed
- 2g2g Yeast Dried
- 22g22g Egg, beaten
- 15g15g Butter, melted
- 5g5g Orange, zested
- 1g1g Cardamom, ground
- 1g1g Salt
- 10g10g Egg, beaten, for egg wash, glaze, 1
- 8g8g Almond, flaked, scattered on top, garnish, 1
