Gluten-Free Tsoureki Bread (Sweet Easter Bread)
RecentlyI’ve been exploring more and more with Gluten-Free ingredients. With baking, that means flour. I’m loving Bob’s 1-1 All Purpose flour and am finding that it really works well as an easy replacement for All-Purpose flour.
Tsoureki (soo-REH-kee) is traditional Greek Easter bread. It is not simple to make and can be very time consuming. A few years ago I set out to simplify the process and I’m happy to say it was a success!
This year, I set out to master a Gluten-Free recipe and I believe I’ve succeeded. (My trusty and reliable taste-testers could not stop tearing apart the loaf of bread!)
Topped with a festive pink sugar glaze, edible flowers, toasted almonds and candied ginger this Tsoureki may just be too pretty to eat. (Just kidding. EAT!)
- 2 teaspoons active dry yeast (Gluten-Free, I use Red Star)
- ½ cup warm water
- ½ cup warm milk
- 4 tablespoons butter, melted and cooled
- 1 cup white sugar
- 2 eggs, plus 1 egg yolk (reserve the egg white for egg wash)
- 2 teaspoons salt
- 4-4 ½ cups Gluten-Free cup-for-cup flour (I use Bob's Red Mill)
- Grated rind of 1 orange
- 2 cups confectioners sugar
- 2-4 tablespoons red beet juice (canned)
- Edible flowers
- Toasted almonds
- Candied ginger
- Dissolve the yeast in ½ cup warm water, according to package instructions. Add a pinch of white sugar and set aside until the water is foamy (about 10 minutes).
- In the bowl of a stand mixer combine the flour, white sugar and salt.
- Once the yeast is ready, add to the flour mixture along with the warm milk, melted butter, eggs and egg yolk, and orange rind.
- Mix on low with the bread or hook attachment for 6-8 minutes (this is in place of kneading by hand).
- Place the ball of dough in a large oiled bowl, cover with plastic wrap, then a kitchen towel and allow to rise until doubled, about 1 ½ - 2 hours.
- Separate the dough into 6 pieces.
- On a floured surface roll out the pieces into a long ropes, about 12 inches long. Line-up 3 pieces next to each other and braid. (Another option is to roll them like a cinnamon roll.)
- Place the braded Tsoureki on a cookie sheet lined with parchment paper and allow to rest for about 1 hour until it is puffy.
- Before baking brush the Tsoureki with egg wash (remaining egg white with a little water), and bake at 350 degrees for 30-35 minutes.
- Once completely cooled, cover with glaze and decorate with edible flowers, toasted almonds and candied ginger.
AND… if you have 1,542 loaves of bread this year… make Tsoureki Bread Pudding!
©2013-2017 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!