Need help with a Recipie

My father would like to know can anyone give us the recipie and method of cooking to make a greek easter treat.

Coloured egg (boil/hard) placed on pastry that is rolled in a circle like rope and the egg stuck in the middle and baked

the only thing i need is the recipie for the pastry?

if anyone knows what my fathers on about or close to it i would really appreciate your response

thanks :bow: :bow: :bow: :bow: :bow:

P.S. basically just to rehash it is a sweet flour dough hand rolled as thick as a pencil and rolled from a tight circle outwards until made the diameter of about 5 inches round, coloured egg is stuck in the middle and the rolled dough is glazed with a beaten egg and baked in an oven, i am looking for a recipie that tells me how to make that doughโ€ฆ

Hemiโ€ฆ :slight_smile:

Oops โ€ฆ sorry i just saw this one!

I am probably too late, but i guess by what you have described you wanna make a โ€œtsourekiโ€ :wink:

And since you dont know how to do it, i guess you dont speak Greek either โ€ฆ iโ€™ll try to find a recipie in English and post it here.

Oh well here it is (too lazy to edit)

You can find other recipies (not just greek) here

Greek Tsoureki (Easter Bread)


1 karen mintzias
1 cup milk
1/2 cup sweet butter
1 pkg active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
2 eggs; beaten
5 tablespoon orange juice
1 tablespoon grated orange rind
5 1/2 cup sifted flour
1 butter; melted
1 red-dyed, hard-boiled eggs
1/4 cup slivered almonds
2 tablespoon granulated sugar

In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut. Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time. From โ€œThe Food of Greeceโ€ by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias

Yield: 2 servings

Thankyou very much for the recipie it is what my father wanted i really appreciate the effort you went into to find the recipie.

krist taus tin esti

Happy Easter

:bow: :smiley: :rolleyes: :bigsmile:

โ€ฆ and Happy Easter to you too (from the official CDF chef i guess :stuck_out_tongue: )

Enjoy your tsoureki :slight_smile:

Damn I thought this thread was going to be about the horadric cube.:stuck_out_tongue: