Aki's Kitchen - Recipes


Tsourekia - Greek Easter Bread ... continued				Pastries - Breads 1 2 3
	How to Shape Wreaths: The principle for making the wreaths is the same as when making the twists. Divide one portion of dough into 3 segments and then roll each segment separately into a rolled log, as in "How to Shape the Dough for Final Rising". Place the 3 rolled logs side by side, with seams side down (picture 1), and then braid the logs (pictures 2, 3 and 4). Lay the braid in a circle and then match and pinch the ends together to form a wreath. Transfer the wreath onto the prepared pan (picture 5). Place 2 wreaths per pan and space them equally apart from each other and from the sides of pan (picture 6). Each wreath should measure about 6 - 8 inches in diameter. At this point, you can insert dyed eggs into the twists. Don't insert the eggs into a fully rising loaf; otherwise, the dough will deflate.

1. Lay 3 rolled logs on working surface.		3. Continuing to braid the logs.	5. Braid is formed into wreath.

2. Braid the logs.		4. Braid is formed.	6. Wreaths tented with greased film and allowed to rise.
		The Final Rising: Loosely tent the shaped loaves with greased plastic film. Don't place the film flat over the loaves, because the plastic will keep the dough down and prevent the loaves from rising upwards. This, in turn, will produce flat looking loaves. If preparing 4 pans of loaves, then place 2 pans in a warm oven, as mentioned for the first and second rising. Place the other 2 pans in between a light comforter (bedspread or blanket will also work), which is set on a bed; keep bedroom door closed to keep room warm. Allow the loaves to rise for 1 hour and then switch the 2 pans in the oven with the 2 pans on the bed. Allow loaves to rise for 1 more hour, or until double in volume. If preparing 5 pans, alternate the pans between the oven and the bed in 3 intervals, allowing each pan (or pair of pans) to rise in the warmed oven for 40 minutes: 2 pans, 2 pans and 1 pan, for a total of 2 hours, or until double in volume. Baking the Loaves Position one oven rack on the lowest level and a second rack in the middle level, and then preheat the oven to 350'F. Allow enough space between the racks for the loaves to bake freely. Lightly beat the egg whites to loosen them up; avoid creating bubbles or foam in the whites. Bring out the first 2 pans and gently remove the greased films. Gently brush the loaves with the egg whites; avoid puncturing the dough, as this will deflate it. Sprinkle some crushed slivered almonds, sesame seeds or a little of both over the loaves. Bake the loaves in a preheated oven according to size and shape, shifting and rotating pans halfway through baking time. Tsourekia should be golden brown in colour when baked. Baking Times: 8 - 10 twists: about 26 - 30 minutes per pan (2 twists per pan). 6 wreaths: about 30 - 36 minutes per pan (2 wreaths per pan). Cool loaves in their pans for 5 - 7 minutes and then transfer them onto cooling racks. Store cooled loaves individually in plastic bags tied with metal twist ties. Tsourekia can be refrigerated for 1 week, or frozen for 2 - 3 months.

Tenting loosely with greased film.

Closer look at tenting.


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*Looking Back at Everything You've Made!* Tsourekia are very easy to make. They do, though, take a lot of time to make; but most of it is the rising time of the dough.