Ingredients:

• 1/2 cup – sweet Butter
• 1/2 cup – granulated Sugar
• 2 – eggs, beaten
• 1 tbsp – grated Orange rind butter, melted
• 1/4 cup – slivered Almonds
• 1 cup – Milk
• 1 package – active Dry yeast
• 1 tsp – salt
• 5 tbsp – Orange juice
• 5.5 cups – sifted flour red-dyed, hard-boiled eggs
• 2 tbsp – granulated Sugar

Method:

1. 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.
2. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves.
3. Then add the salt, eggs, 3 tbsps of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble.
4. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff.
5. Flour your fingers lightly and knead for 15 minutes.
6. Place the dough in a large buttered bowl, brush the dough with melted butter.
7. Cover and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).
8. Punch the dough down and divide into 2 parts.
9. Divide each half into 3 parts and roll each into a long rope about 10 inch x 2 inch.
10. Braid the three ropes together; pinch to seal the ends.
11. Repeat with the other half of the dough to make a second tsoureki.
12. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1.5 hours).
13. Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl.
14. Bake the tsourekia in a 375 degree oven for 20 minutes.
15. Remove from the oven and with a pastry brush glaze the tops and sides of loaves.
16. Return to the oven and bake for another 15 to 20 minutes until the colour is a rich and shiny chestnut.

Recipe courtesy of Sify Bawarchi