Greek Easter Bread, hard boiling fresh eggs

 Tsoureki or Greek Easter Bread

This looks so delicious, doesn't it? I have never made it, but I'm going to attempt it for Easter this Sunday. I picked out the lightest eggs from our chickens to hard boil and dye, which I will do later today. As an ironic aside, one of our darkest coloured chickens lays the lightest coloured eggs! As for the egg dye, I have tried the traditional, 'organic' ways of dyeing; like boiling yellow onion skins to make yellow, boiling beets to make red, etc... But ya know, I really just love using the generic egg dyeing kits or food colouring -so sue me! Let alone the ease of use by those methods, the vibrant colours they make, it also brings back fond childhood memories.

Hard boiling fresh eggs and getting the shells to peel off without taking the white off with the shell is tricky. The method that works for me is boiling the eggs with a little (1 tbsp. or so) cider vinegar (white vinegar can be substituted) in the boiling water for 20-30 minutes. Then run cold water over the eggs for 1-2 minutes, and let them sit in the cold water bath, periodically changing out the water when it gets warm [from the eggs residual heat] for the next hour or two. The most important step besides the vinegar though, is letting the hard boiled eggs sit in the fridge for at least 3 days before peeling. If you can wait a week, it's even better. I reckoned this out through trial and error, but I'm sure somebody must have figured this out long before me.

Now onto the Tsoureki!
A few notes before we begin. In Greek culture all the eggs in this bread are traditionally dyed red -you will notice the part about boiling the eggs in beet juice. Apparently, it's in order to represent the blood of Jesus Christ. I'm going to skip that part and use food colouring dyed eggs. I also am going to substitute the 1 tbsp. anisette liquor and 3 tiny drops anise oil, with 1 tbsp. Anise extract. I am also using Honey vs. Agave nectar.
*The picture and recipe are courtesy Cooks.com

Tsoureki or Greek Easter Bread

1 pkg. yeast dissolved in 1/4 cup lukewarm water (110°F)
1/2 cup milk
1/2 cup butter
1 tsp. pure vanilla
1 tbsp. freshly grated orange zest (or a few drops of pure orange oil)
1 tbsp. anisette liquor
3 tiny drops anise oil
1 tsp. salt
4 to 5 cups all-purpose flour
1/2 cup honey or agave nectar
2 large eggs, well beaten
1 egg yolk (reserve the white for egg wash for top)
hard boiled eggs dyed red (1 for each person)

For the milk, use reconstituted non-fat dry milk or scalded fresh milk.

To dye the hard boiled eggs, I add a tablespoon of cider vinegar to the liquid from a can of sliced beets in a small stainless steel pan. Add the eggs with enough water to cover and boil for 1 or 2 minutes, cover and let stand for 15 minutes, then cool. The eggs may also be dyed red using food colorings if you prefer a brighter color.

To prepare the dough, dissolve the yeast and set aside for 5 minutes. Heat the milk to scald, melt the butter add the honey and cool for about 15 minutes before adding to the yeast (about 100°F).

In a stand mixer, add 2 cups flour and remaining ingredients (except flour) and beat for 2-3 minutes. Add the remaining flour a small amount at a time, until the dough forms a ball and begins to leave the side of the bowl.

With the dough hook attachment, knead for 6-8 minutes. Remove to a floured surface and knead by hand until smooth and elastic. Put into an oiled bowl and turn to coat with oil on all sides. Cover and let rise in a warm, draft free place until nearly doubled. Punch down, divide dough into two ropes; twist the two together, then form a ring or a wreath and pinch the ends together; tuck them under to hide. Let rise, again for about 30-40 minutes.

Tuck a colored egg at even intervals around the wreath by spreading a rope twist to fit around the egg. Cover and let rise another 20-30 minutes or so.

15 minutes before baking, preheat the oven to 375°F.

To make an egg wash, beat the saved egg white with a tablespoon of water and brush it over the top. (Don't allow the egg to pool in the valleys and leave the boiled eggs without brushing.) Sprinkle sesame seeds over the bread.

Bake for about 25-30 minutes, or until the internal temperature of the bread reads 190°F on an instant-read thermometer. Cool on a wire rack.