Tsoureki (Greek Easter bread) recipe

Step 1

Combine the yeast, water and 2 tsp of the sugar in a small bowl. Set aside for 5 mins or until the mixture is frothy.

Step 2

Meanwhile, place the milk, butter and remaining sugar in a small saucepan over low heat. Cook, stirring, for 1-2 mins or until butter melts and mixture is just heated through. Set aside for 5 mins to cool.

Step 3

Place flour, salt, orange rind, lemon rind, almond extract, star anise and fennel seeds in a large bowl. Make a well in the centre. Add yeast mixture, milk mixture and eggs. Stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Step 4

Preheat oven to 180°C. Line a baking tray with baking paper. Punch down dough. Turn onto a lightly floured surface. Gently knead until smooth. Divide the dough into 3 even portions. Roll each portion into a 40cm log. Place the dough logs on the lined tray and braid them together. Loosely cover with plastic wrap. Set aside for 30 mins to rise.

Step 5

Whisk egg yolk and extra milk in a small bowl. Lightly brush the egg yolk mixture evenly over the dough and sprinkle with the almond.

Step 6

Gently nestle dyed eggs in dough.

Step 7

Bake for 35-40 mins or until loaf sounds hollow when tapped on base. Cool slightly. Serve warm or at room temperature.