Tsoureki Greek Easter Bread Bread Machine Recipe
Experience the rich, aromatic flavors of tradition with this easy-to-make Tsoureki Greek Easter Bread Bread Machine Recipe, a quintessential treat for Orthodox Easter celebrations. Infused with the warm, nutty notes of mahleb and the subtle, unique essence of mastiha, this soft and fluffy braided bread is delightfully enhanced by a hint of orange zest. Using your bread machine's dough cycle simplifies the process, delivering perfectly risen dough that's ready to braid and bake. Top it with vibrant red-dyed eggs for a festive touch or serve it plain for a comforting, slightly sweet centerpiece to your holiday gathering. Whether enjoyed at breakfast or as a dessert, this tsoureki is a delicious slice of Greek culinary heritage made effortless.
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Recipe Information
Ingredients
- 150 ml whole milk
- 75 g unsalted butter
- 2 large eggs
- 100 g granulated sugar
- 400 g bread flour
- 2.25 tsp active dry yeast
- 1 tsp mahleb (ground)
- 0.25 tsp mastiha (crushed to a powder)
- 1 tbsp orange zest
- 0.5 tsp salt
- 3 red-dyed hard-boiled eggs (optional, for decoration)
Instructions
Start by heating the milk slightly until it is lukewarm (around 38°C or 100°F). Avoid overheating.
Melt the unsalted butter in the warm milk, stirring until fully combined. Let the mixture cool slightly.
Crack the eggs into a small bowl and lightly beat them.
Add the following ingredients into the bread machine pan in the order recommended by your bread machine manufacturer: warm milk and butter mixture, beaten eggs, granulated sugar, bread flour, active dry yeast, mahleb, mastiha, orange zest, and salt.
Set your bread machine to the 'Dough' cycle and start it. This cycle will mix, knead, and allow the dough to rise.
Once the dough cycle is complete, remove the dough from the bread machine pan and place it on a lightly floured surface.
Divide the dough into three equal portions. Roll each portion into a long rope and braid them together to form the traditional tsoureki shape.
Place the braided dough onto a parchment-lined baking sheet and cover it with a clean kitchen towel. Allow it to rise for about 30-45 minutes or until doubled in size.
Meanwhile, preheat your oven to 180°C (350°F).
If desired, gently press red-dyed hard-boiled eggs between the braids for traditional decoration.
Bake the tsoureki in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove the bread from the oven and allow it to cool on a wire rack before serving.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 421.0 g | 153% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 111.0 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 412 mg | 32% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
