Poulari is a cherished traditional Greek bread, holding significant cultural importance, particularly during festive seasons like Easter. This sweet, aromatic loaf symbolizes new beginnings and the breaking of the Lenten fast. Its preparation is a time-honored tradition, deeply woven into Greek culinary heritage.
Understanding Poulari
Poulari is recognizable by its distinctive braided appearance, often adorned with vibrant red-dyed eggs nestled within its strands. These eggs traditionally represent the blood of Christ and new life, adding a profound symbolic layer. The bread’s taste profile is sweet and aromatic, thanks to special spices. It possesses a soft, tender crumb, contrasting with a delicate, golden crust.
The characteristic flavor comes from two key ingredients: mahlepi and mastic. Mahlepi, derived from the kernels of the Mahaleb cherry tree (Prunus mahaleb), imparts a warm, nutty, and slightly floral essence, reminiscent of bitter almond and cherry. Mastic, a resin collected from the mastic tree (Pistacia lentiscus) primarily found on the Greek island of Chios, contributes a unique piney, earthy, and subtly citrusy note. These spices are integral to Greek festive baking.
Traditional Poulari Recipe
Crafting traditional Poulari begins with gathering specific ingredients to achieve its signature texture and flavor. You will need:
870 grams strong bread flour
24 grams active dry yeast
230 grams granulated sugar
150 grams whole milk
135 grams unsalted butter at room temperature
Four medium eggs at room temperature
3 grams ground mastic
10 grams ground mahlepi
Zest of one orange
110 grams lukewarm water for activating the yeast
An additional egg yolk mixed with a tablespoon of milk for the egg wash
Begin by activating the yeast; combine the active dry yeast with the lukewarm water and a pinch of sugar in a small bowl. Stir gently and allow this mixture to sit for five to seven minutes, until a foamy layer appears on the surface. In a separate saucepan, gently melt the butter and sugar with the milk over very low heat, ensuring the mixture does not become hot enough to harm the yeast later. Allow this mixture to cool to a lukewarm temperature.
In a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook, combine the bread flour, ground mastic, ground mahlepi, and orange zest. Create a well in the center of the dry ingredients. Pour in the activated yeast mixture, the cooled milk-butter-sugar mixture, and the four room-temperature eggs. Mix on a low speed until the ingredients begin to come together, then increase the speed to medium-high and knead for approximately 15 minutes. The dough should become smooth, elastic, and slightly sticky, pulling away from the sides of the bowl.
Once kneaded, transfer the dough to a lightly oiled large bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel and place it in a warm, draft-free environment to rise. Allow the dough to double in size, which typically takes between 1.5 to 3 hours, depending on the ambient temperature. After the first rise, gently deflate the dough and divide it into portions for braiding. Divide the dough into three equal pieces per loaf, rolling each piece into a long, uniform strand.
To form the braids, pinch three strands together at one end and then braid them loosely. At intervals along the braid, gently insert the dyed red eggs, securing them within the dough. Pinch the other end of the braid to seal it. Transfer the shaped Poulari loaves to baking sheets lined with parchment paper, ensuring ample space between them. Cover the loaves again and allow them to undergo a second rise in a warm place for about 45 to 60 minutes, or until visibly puffy. Prior to baking, gently brush the surface of each loaf with the egg wash to ensure a beautiful golden-brown crust. Bake in a preheated oven at 350°F (175°C) for 25 to 35 minutes, or until the crust is deeply golden and the bread sounds hollow when tapped on the bottom.
Baking Tips for Perfect Poulari
Achieving perfect Poulari involves attention to several key details. Always ensure your active dry yeast is fresh, as older yeast may not activate properly, hindering the dough’s rise. The water used for activation should be lukewarm, around 105-115°F (40-46°C); water that is too hot can kill the yeast, while water that is too cold will inhibit its activity. A small amount of sugar added to the yeast and water mixture provides a food source for the yeast organisms, encouraging vigorous bubbling.
Proper kneading is fundamental for developing the gluten structure in the dough, which contributes to Poulari’s characteristic soft, elastic, and “stringy” texture. Kneading for the recommended duration, even if the dough seems sticky at first, helps create a smooth, pliable dough. Resist the urge to add more flour than specified, as this can result in a dense or dry loaf. If the dough remains overly sticky, lightly oiling your hands can help with handling without altering the dough’s hydration.
The rising environment plays a significant role in the dough’s development. A warm, draft-free location, such as a turned-off oven with the light on, provides an ideal setting for the yeast to work effectively, promoting a consistent and robust rise. To prevent the bread from drying out during baking, some bakers place a shallow pan of hot water on the bottom rack of the oven to create a humid environment. When incorporating the red eggs, gently press them into the braids to secure them without tearing the dough, ensuring they remain in place throughout the baking process. Once baked, allow the Poulari to cool completely on a wire rack before storing it in an airtight container at room temperature for up to three days, or freeze it, wrapped tightly, for longer preservation.