Tsoureki brioche , enjoyed at Easter. Soft, fragrant, and beautifully golden, it is often adorned with a red egg, a symbol of resurrection. This unique sweet bread is distinguished by the addition of mahleb (a spice made from cherry pits) and sometimes mastic (the edible kind, of course), two typically Eastern flavors that give it an inimitable aroma. Good news: it's perfectly possible to make tsoureki gluten-free without compromising its softness or authentic taste. This brioche is ideal for Easter breakfast, a festive afternoon snack, or even as a spread. Homemade, it fills the kitchen with its aroma and evokes Orthodox traditions. Whether given as a gift or shared, it brings people together around the table and extends the festive spirit.
Why not add a touch of Greece to your Easter celebrations this year?
Ingredients
For the dough
For the gilding
Preparation
-
Activate the yeast: Mix the lukewarm milk, a teaspoon of sugar, and the yeast. Let it rest for 10 minutes until the mixture foams.
-
To prepare the dough: Beat the eggs with the sugar, zest, mahlab (or vanilla) and (if using) mastic. Add the yeast, then incorporate the gluten-free flour and salt.
-
Gradually add the softened butter while kneading to obtain a smooth but supple dough.
-
Cover and let rise in a warm place for 1 hour 30 minutes.
-
Divide the dough into 3 strands and braid them. Place on a baking sheet lined with parchment paper. Let rise for another 30 minutes.
-
Brush with the egg yolk/milk mixture. Add almonds or seeds.
-
Bake at 170°C (fan oven) for 25 to 30 minutes until nicely browned.
-
Allow to cool slightly before enjoying plain, with honey or jam.
