Greek Tsoureki bread

Greek Tsoureki bread. Photo / Ian Jones

1 cinnamon quill, crushed
1 tsp aniseed
1 orange, peeled
3/4 cup water
2 tbsp yeast
1 cup milk
1/2 cup butter
1 1/4 cup caster sugar
1/2 tsp salt
3 eggs
7 cups flour
1 orange, zested
Egg wash, mixed with 1 tbsp poppy seeds

1 In a saucepan, bring the cinnamon, aniseed, orange and water to the boil and reduce by one third. Strain liquid into a bowl, allow to cool until tepid then whisk in yeast.

2 Cover with cling-film and prove for 15 minutes. In another saucepan, heat the milk, butter, sugar and salt until the butter melts and bubbles appear. Allow to cool.

3 In a large bowl, beat the eggs until fluffy, and add the milk and yeast mixtures. Slowly add one cup of flour and blend to a smooth batter. Add the orange then add the rest of the flour until a very soft dough is formed. Knead on a floured surface for 10 minutes. Place into a greased bowl, turn it over to coat, cover with cling-film and prove until doubled in size.

4 Knock dough back, knead, divide in half, cover one half with a damp tea towel. Shape each half into three ropes and braid them to create wreaths. Brush with egg and sprinkle with sesame seeds. Cover loosely with cling-film and prove for an hour then bake in a pre-heated 170C oven for 25 minutes.