Vegan Greek Tsouréki with Raisins & Cinnamon filling

Vegan Greek Tsouréki with Raisins & Cinnamon filling

Traditional Greek Easter bread. A delight for Easter breakfast, brunch or anytime you want a rich and tasty snack without the usual butter & eggs.

INGREDIENTS FOR THE YEAST

4 tsp dry yeast

4 tbsp bread flour

1/4 cup lukewarm water

INGREDIENTS FOR THE VEGAN TSOUREKI BREAD

1 cup unrefined sugar

5 1/2 cups flour for bread

1 cup almond milk

1/2 cup orange juice

1/2 cup + 2 tbsp sunflower oil

1 cup Elli & Manos Raisins & Cinnamon Gourmet Spread

Zest of 2 oranges

1/4 tbsp salt

1 tsp mahlepi

1/2 tbsp ground mastic pearls

1/4 tsp cardamom powder

ALMOND MILK WASH

1/4 cup almond milk

MAKE YOUR VEGAN GREEK TSOUREKI BREAD

In a mixing bowl, whisk together the yeast, flour, and water until well blended. Set aside for 10-15 minutes to rise. You can also cover and place in a tepid oven (80F) so that it rises more easily and stays warm).

In another bowl, whisk together the eggs and sugar until well-blended. Add them to the bowl with the yeast mixture and then add all the other ingredients. Using a dough hook, mix at first at low speed until the ingredients start to blend, and then at medium-high speed for about 15 minutes, until the dough no longer sticks to the side of the bowl.

Preheat your oven to 80F, turn it off, and place the bowl with the dough (covered with plastic wrap) in the warm oven until it doubles in size about 2-3 hours.

Cut the dough in half and then cut each piece into 4 smaller ones so that you have 8 pieces of dough in total.

With the first 4 pieces, roll each one out to create 4 long flat strips, about 10 inches wide, so we can fill them.

Spread the Elli & Manos Raisins & Cinnamon Gourmet Spread lengthwise with a teaspoon.

Fold over each piece and pinch the edges to seal in the filling. Then roll gently to create a rope-like piece of dough. Place the four rolls side-by-side and start braiding them.

Do the same with the remaining four pieces of dough, rolling out, filling, sealing, rolling and then braiding to create a second loaf. Then transfer both loaves onto a large baking tray lined with parchment paper.

Allow the two Greek Easter bread loaves to rise for another hour in the warm oven until they almost double in size.

Brush the top of each loaf with the almond milk wash and bake in a preheated convectional oven for about 30-40 minutes, without opening the oven, until nicely browned.

Enjoy this most aromatic vegan tsouréki, it pairs great with our fragrant Greek teas!



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