Easter is approaching and the main protagonists of this period have their honor! Candles, toys, chocolate eggs for baptisms and more, as well as the delicious tsoureki with the wonderful aroma of mastic accompanied by grandma's cookies, awaken memories from childhood. And if fasting is inviolable for many, after Holy Week everything is allowed!

Tradition

But why is it customary to enjoy tsoureki during Easter?

The tsoureki comes from the Turkish word 'corek' which refers to any kind of bread made with yeast dough. In the past, in the villages, they made bread in various shapes such as pretzels, fish, braids, and later the tsoureki appeared, which had a sweet taste. It is, therefore, the evolved Lambrokouloura or Lambropsomo.

Tsoureki hides many symbols and in Greece, it is found on the table all year round. It symbolizes the resurrection of Christ, as the flour comes to life and transforms into bread, while its woven shape represents the Holy Trinity in Christianity. Also, the red eggs placed on the Easter tsoureki are a symbol of rebirth and represent the resurrection of Christ. Finally, the spices used, mastic, mahleb symbolize the gifts brought to the divine baby by the Magi.

Knowing what tsoureki represent in Greek tradition, we can see below the ingredients from 2 recipes that will 'steal the show'!

Easter Tsoureki

Preparation Method

• In a large bowl, put ¾ cup of warm water in which you dissolve the yeast and 250g flour and make a mixture that you let rest for an hour to activate the yeast.
• Then add the flour in which you have incorporated the orange zest and then the eggs, sugar, milk, mahlepi, salt and mix until a uniform mixture is formed that sticks to your hands.
• Melt the butter in a warm container and pour it little by little into the mixture, working it continuously. Knead until the butter is finished and a little more, the dough should no longer stick to your hands.
• Let it rise covered with plastic wrap and/or a damp towel in a warm place until it at least doubles in size.
• Then knead it again and let it rise again in a warm environment. It will almost cover the entire bowl. Then, without bothering the dough too much, cut it into pieces with a (greased to prevent sticking) knife and shape it as desired. Place the tsoureki on an aluminum tray or baking sheet with parchment paper, leaving space between them, and let them rise again.
• Before baking, brush their surface with beaten egg using a cotton ball or brush. Bake in a preheated oven (top-bottom heating) at 180-190°C in the lower part of the oven for 18 to 25 minutes depending on their size. (adjust according to your oven). Check their color and if they are baked from the bottom.

Smyrneika Tsourekakia

Preparation Method

• Beat the butter well until it whitens.
• Work the yolks with the sugar and add them to the butter.
• Warm the milk until lukewarm and add it to the butter.
• Sift the flour and mix it with the baking powder, salt, and lemon zest.
• Add the flour mixture gradually to the butter and knead until a soft dough forms.
• Shape the small tsoureki (slightly larger than Smyrneika koulourakia), brush them with egg white, sprinkle them with finely chopped almonds and sugar, and bake in a moderate oven for 20 minutes.

Essential Ingredients

In order to make the delicious and fluffy tsoureki that we love to eat all year round and not just during this period, we choose pure, quality, and fresh ingredients to ensure success and have our friends asking for the recipe! Here you will find everything you need!

Table Decoration

Beyond taste, imagination is also needed to 'decorate' a platter that will adorn the dining room of our home. Plates with Easter designs, bunnies, colorful eggs, tablecloths with flowers and little wreaths steal the show! So we choose decorative ornaments in our favorite color and chocolates to set up our beautiful Easter breads.

Small Secrets

• Liquid ingredients should be lukewarm, not hot, as it will prevent the dough from rising. The rest should be at room temperature.
• Kneading (when done by hand and not with a mixer) should not require force, but gentle and circular motions.
• After kneading the ingredients and having the mixture, let it rest in a bowl. Cover it with plastic wrap, then with a warm towel, and place it in a warm spot until it doubles in size.
• Shape them uniformly so they bake evenly. If they have different shapes, some won't brown and others will burn on the edges.
• After shaping them, if desired, add red eggs for decoration before baking.
• After baking and once they have cooled well, to keep them fresh for days, wrap them in plastic wrap.

If you're in a hurry...

It's Holy Thursday and you haven't had time to make your own tsoureki? You have a lot of things to do, you're running around all day, and there's not enough time to dye eggs, decorate the house with Easter decorations, and knead the delicious tsoureki? No problem! Below you will find packages with many small tsoureki or a family size for the enthusiasts..! With chocolate or without? You have all the options!!

Easter is associated for most people with the village, the grandparents, nature and games in the countryside. It is an opportunity for the whole family to gather around the table and celebrate the reunion of loved ones. Red eggs, sweet-smelling tsoureki, cookies, magiritsa and roasted lamb cannot be missing these days. However, beyond the rich food and countless delicacies, Easter means internal introspection aiming at personal resurrection!

Happy holidays!