Tsoureki Greek Easter Sweet Bread
Celebrate Greek Easter traditions with tsoureki, a beautifully braided sweet bread that’s as aromatic as it is delicious. This indulgent bread is infused with the warm, distinctive flavors of mahleb and ground mastic, complemented by fragrant orange zest and a hint of vanilla. With its soft, pillowy texture and golden-brown crust enhanced by a glossy egg wash, tsoureki is both stunning and satisfying. Traditionally adorned with red-dyed eggs and slivered almonds, this festive loaf is perfect for your holiday table or even as a delightful snack with coffee or tea. Whether you’re kneading by hand or using a stand mixer, this recipe yields a perfect balance of sweetness, spice, and celebration. Don’t miss the chance to create this iconic Greek treat and immerse yourself in its rich cultural heritage!
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Recipe Information
Ingredients
- 720 grams all-purpose flour
- 150 grams granulated sugar
- 240 milliliters whole milk
- 120 grams unsalted butter
- 3 large eggs
- 10 grams dry active yeast
- 2 teaspoons mahleb (mahlepi) powder
- 0.5 teaspoons ground mastic (optional)
- 1 tablespoon orange zest
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 pieces red-dyed eggs (optional, for decoration)
- 1 large egg yolk (for glaze)
- 1 tablespoon water (for glaze)
- 2 tablespoons slivered almonds (optional, for topping)
Instructions
Warm the milk until lukewarm, about 37°C (98°F). Stir in 1 tablespoon of granulated sugar and the dry yeast until dissolved. Let it sit for 8-10 minutes until frothy.
In a small saucepan, melt the butter over low heat. Remove from heat and allow it to cool slightly.
In a large mixing bowl, whisk together the eggs, remaining granulated sugar, orange zest, vanilla extract, mahleb, mastic (if using), and salt.
Add the frothy yeast mixture and the melted butter to the egg mixture. Mix well to combine.
Gradually incorporate the flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 6-8 minutes.)
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.
Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a long rope, approximately 45 cm (18 inches). Braid the three ropes together, pinching the ends to seal.
Transfer the braided dough to a parchment-lined baking sheet. If desired, nestle the dyed eggs into the braid as decoration.
Cover the braided dough loosely and let it rise again for 30-45 minutes until puffy.
Preheat the oven to 180°C (350°F).
In a small bowl, whisk together the egg yolk and water to create the glaze. Brush it gently over the surface of the dough, making sure to cover all exposed areas.
Sprinkle the slivered almonds over the glazed dough, if desired.
Bake the tsoureki in the preheated oven for 25-30 minutes, or until golden brown and cooked through. If the top browns too quickly, cover it loosely with aluminum foil during baking.
Remove the tsoureki from the oven and let it cool on a wire rack.
Slice and serve as part of your Greek Easter celebration, or enjoy it with coffee or tea!
Nutrition Facts
Calories |
4837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1595 mg | 532% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 725.7 g | 264% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 166.4 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 666 mg | 51% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 1930 mg | 41% | |
*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.
