{"id":15214,"date":"2021-04-29T09:36:31","date_gmt":"2021-04-29T06:36:31","guid":{"rendered":"https:\/\/baketheclick.gr\/recipe\/tsourekia-paschalina\/"},"modified":"2021-05-15T11:48:32","modified_gmt":"2021-05-15T08:48:32","slug":"greek-easter-bread","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/greek-easter-bread\/","title":{"rendered":"Greek Easter bread"},"content":{"rendered":"
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NOTES<\/p>\n

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  1. Milk must be lukewarm, not hot because it will burn the yeast or cold because the yeast will never activate.<\/li>\n
  2. Eggs must be at a room temperature.<\/li>\n
  3. You can combine the dry yeast directly to the mixture, but personally I prefer to activate it separately, otherwise it might not be completely dissolved.<\/li>\n
  4. In the past, I used to incorporate the butter from the beginning of the process. Along the way, I realized that incorporating it in the end as the last ingredient, the texture of the dough became so much smoother.<\/li>\n
  5. This recipe contains a high percentage of wet ingredients comparing to other ones. You might think that the dough is too wet or sticky but don\u2019t be tempted to add any flour.<\/li>\n
  6. The environment temperature and the humidity vary sometimes, so the dough might behave differently. Try to create a warm space for the dough to rise nicely.<\/li>\n
  7. The oven must be very well preheated. Ideally, you can use a thermometer to be sure.<\/li>\n
  8. Tsoureki breads can be stored to the freezer for a long time. Taking them out overnight, next morning you can enjoy a fresh, soft tsoureki.<\/li>\n
  9. If the weather is too hot, you can also store them for a couple of days to the fridge.<\/li>\n
  10. You can find the original recipe here: https:\/\/www.tastefull.gr\/recipe\/tsoureki-mamas-mou-pio-trifero<\/a> . I have to admit that it\u2019s a great pleasure to include this recipe in my blog page since it\u2019s one of my favorites.<\/li>\n<\/ol>\n

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