Tsoureki

Total Time: 33 mins Preparation Time: 3 mins Cook Time: 30 mins

Ingredients

• 3 1/4 teaspoons dry active yeast
• 1/3 cup light brown sugar
• 1 cup milk, warmed to 110 degrees f
• 5 1/2 cups all-purpose flour
• 1 1/2 tablespoons lemon zest
• 1 1/2 teaspoons anise seed, crushed
• 1 teaspoon salt
• 7 large eggs, 3 left whole and dyed red
• 6 tablespoons butter, melted and cooled
• 1 large egg , lightly beaten

Recipe

• 1 make the dough: coat a large bowl with oil and set aside. dissolve the yeast and 1 tablespoon brown sugar in the heated milk in a small bowl. combine 4 1/2 cups flour, the remaining sugar, zest, anise, and salt in the bowl of a standing mixer fitted with paddle attachment and mix on low speed.
• 2 add the 4 undyed eggs, the yeast mixture, and the melted butter and continue to mix on low speed until a firm dough forms, adding more flour if necessary (or combine all ingredients in a large bowl and stir with a wooden spoon until a firm dough forms).
• 3 transfer dough to a lightly floured surface and knead by hand until it is soft and elastic -- about 10 minutes. if mixing by hand, knead the dough for 10 more minutes. form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil.
• 4 cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
• 5 shape the loaf: preheat oven to 350 degrees f. punch down dough, turn out onto a lightly floured board, and divide into three equal parts, approximately 15 ounces each. using the palms of your hands, roll out one piece to create a 2 1/2-foot-long rope.
• 6 repeat with the remaining 2 dough pieces. braid the three strands together and seal the ends under each other to create a circle. transfer to a baking sheet. place the dyed eggs, evenly spaced, in the grooves of the braid, cover with a towel, and let rise until doubled -- about 40 minutes.
• 7 bake the bread: brush the loaf with the beaten egg and bake until loaf is golden and sounds hollow when tapped -- about 30 minutes. transfer the finished loaf to a wire rack to cool. serve at room temperature.