Yiayias share their recipes for two customary treats, handed down through generations
Shaping the dough for Debbie’s Greek Easter bread: ‘This technique helps to form the characteristic stringy texture of tsoureki.’Place the warm water, yeast, a pinch of the sugar and two tablespoons of the flour in a large bowl and stir to combine. Cover with plastic wrap and set aside for about 30 minutes, until bubbling.
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