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Tsourekia from Greece
makes 5 loaves
2 packages dry active yeast
1/4 cup warm
water
2 tablespoons granulated sugar
1 cup lukewarm milk
2/3 cup
granulated sugar
1/2 cup butter, melted & cooled
1/2 teaspoon
salt
1 tablespoon grated lemon zest
1 teaspoon anise seeds, crushed
4
eggs
5-1/2 to 6 all-purpose flour
5 hard-cooked eggs dyed a deep scarlet
red
1 egg white, slightly beaten
Dissolve yeast in warm water with the
2 tablespoons of sugar, set sit until foamy.
Add milk, 2.3 cup sugar, melted
butter, salt, lemon zest, and anise seeds.
Stir until smooth.
Add eggs
one at a time, beat after each addition.
Add flour 1 cup at a time, beat
until smooth and satiny.
Knead 3-4 minutes.
Place the dough in a greased
bowl, rotate dough to oil top of dough.
Cover, and let rise till double,
about 1 hour.
Punch down, turn onto a lightly floured board.
Knead 1-2
minutes.
Divide dough into thirds.
Roll each portions into a rope about
24" long.
Loosely braid strands and place on a baking sheet, form a wreath
shape. Press the ends together.
Tuck egg into the twists.
Cover the entire
wreath and let rise until almost doubled in size.
Preheat oven to
350F.
Brush dough, not the eggs, with the egg white.
Bake 25-30 minutes or
until golden brown.
Cool on rack.
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