Stuffed Greek Easter Bread: 3 Delicious Tsoureki minis Recipes

Tsoureki is a Greek sweet bread made at Easter-time. It is fluffy, aromatic, and once you try it, you will be making a batch or two all year long. Learn how easy it is to make this fluffy bread by following my step-by-step instructions. Get some coffee ready and call your loved ones over!

Print the recipe on my website: https://www.dimitrasdishes.com/stuffed-tsoureki-minis-greek-easter-bread-wreaths-twists/

For the starter:
1/2 cup milk, lukewarm
1 tablespoon active dry yeast
1 teaspoon sugar
2 tablespoons all-purpose flour
The Dry Ingredients:
4 cups (720 grams) bread flour
1 cup (240 g) granulated sugar
1 tablespoon ground mahlepi
1/2 teaspoon salt
1/4 teaspoon ground mastic gum (optional)
The Wet Ingredients:
3/4 cup (177 ml) lukewarm milk
2 large eggs, beaten
zest of an orange
2 teaspoons pure vanilla extract
2 ounces unsalted butter, softened at room temperature
Fillings:
Chocolate hazelnut spread
Almond frangipane (recipe follows)
Cream cheese
Jam/preserves
Chocolate ganache
Cinnamon sugar with nuts and raisins (cinnamon roll-style)
The egg wash: 2 egg yolks plus 2-4 tablespoons milk
optional fillings: dried cranberries, raisins, chopped nuts, candied fruit, ground cardamom, vanilla or almond extract
For the Almond Frangipane Filling:
4 ounces unsalted butter, softened at room temperature
cup granulated sugar
2 eggs, at room temperature
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 and cups finely ground almond flour/meal
-1 teaspoon Lemon/orange zest
INSTRUCTIONS

Make the almond frangipane by combining the butter with the sugar, vanilla extract and mix together. Add the eggs and neat together until incorporated and fluffy. Add the almond flour with citrus zest and mix until combined. This mixture will keep fresh in an airtight container stored in the refrigerator for up to 3 days.
Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.
In another bowl, combine the flour, sugar, orange zest, salt, mahlepi, and mastic gum together. Mix well to combine.
Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 8 minutes. (knead at least 12 minutes if using all-purpose flour- see note)
Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.
Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours.
Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do:
1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes.
2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.
3) Make sure the dryer is OFF!!
4) Remove from the dryer when it has doubled in volume.
This trick usually cuts 30 minutes from the rise time.
Punch down the dough to remove the air. Cut into 2 equal portions.
Cut each portion into 6 pieces.
Work with two pieces of dough at a time. Roll each piece out into long rectangular strips. Spread 1 tablespoon of your favorite filling in the center of each strip. Leave a clean border so that each strip seals when rolled.
Brush some water on the borders. Fold each strip over to seal and twist it slightly. This helps create texture.
Attach the two pieces together at the top and twist them. At this point, they can be placed on the baking tray and they will keep their long, twisty shape, or, you can attach the ends together to form a wreath.
Place both loaves onto a baking tray (18 by 13 inch) lined with parchment paper.
Cover with plastic wrap or with a clean towel.
Set aside in the warmest part of your house for 30 minutes and let them puff up.
Preheat the oven to 350 F, 180 C.
Brush the tops of the brioche dough with the egg wash.
Optional: Place a hard-boiled, dyed egg in the braids or top with sliced almonds.
Bake in the center rack of the oven for 25-30 minutes.
Remove from the oven and cool at least 30 minutes before serving.
Once baked and cooled, the bread can be frozen up to a month. Just make sure to wrap it well with plastic wrap.
Enjoy!