Tsureki – Easter Bread with Egg

For tsureki, first melt the crumbled yeast with a teaspoon of sugar in the milk. Let rise for 10 minutes.

Mix the remaining sugar in a baking bowl with eggs, flour, butter (keep the skins!), salt and orange zest. Add dissolved yeast. Knead the dough. Cover and let rise in a warm place for 45 minutes.

Knead dough again. Roll eight strands. Twist two rolls together. Shape into wreaths. Place on a baking sheet lined with parchment paper.

Mix egg yolk with milk. Brush the wreaths with it. Sprinkle with sesame seeds. Place one egg shell half in each wreath. Cover and let rest for another half hour. In the meantime, preheat the oven to 200 °C.

Bake tsureki for 40 to 50 minutes. Remove egg shells. Press Easter eggs into the cavities.

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