Description
This Easter Tsoureki is a soft, slightly sweet, and beautifully braided Greek bread, traditionally made for Easter. It’s flavored with mahlepi and mastiha, giving it a unique, aromatic taste. Tsoureki is perfect on its own, served with butter and jam, or even used for French toast the next day!
Ingredients
Units
Scale
For the Dough:
- 4 cups (500g) all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup (120ml) warm milk (110°F/45°C)
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 egg yolk (reserve the white for egg wash)
- 1/4 cup (60g) unsalted butter, melted
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 tsp ground mahlepi (optional but traditional)
- 1/4 tsp ground mastiha (optional but traditional)
For the Egg Wash & Toppings:
- 1 egg white + 1 tbsp milk (for egg wash)
- 2 tbsp sliced almonds (optional)
- 1 red-dyed Easter egg (for decoration, optional)
Instructions
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Activate the Yeast:
- In a small bowl, mix warm milk, 1 tbsp sugar, and yeast. Let sit for 5-10 minutes until foamy.
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Prepare the Dough:
- In a large mixing bowl, combine flour, remaining sugar, salt, orange zest, mahlepi, and mastiha.
- Add eggs, egg yolk, vanilla, melted butter, and the activated yeast mixture.
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Knead the Dough:
- Knead by hand or with a stand mixer (dough hook) for 8-10 minutes until smooth and elastic.
- Dough should be soft but not sticky—add a little more flour if needed.
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First Rise:
- Place dough in a greased bowl, cover, and let rise in a warm place for 1.5-2 hours until doubled in size.
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Shape the Tsoureki:
- Punch down the dough and divide it into three equal pieces.
- Roll each piece into a rope (about 14 inches long) and braid them together.
- Tuck the ends underneath and place on a baking sheet lined with parchment paper.
- If using a red-dyed Easter egg, gently press it into the braid.
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Second Rise & Egg Wash:
- Cover and let rise for 30-45 minutes until puffy.
- Preheat oven to 350°F (175°C).
- Brush the braid with egg wash and sprinkle with sliced almonds if using.
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Bake:
- Bake for 25-30 minutes, until golden brown and fragrant.
- Let cool before slicing.
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Serve & Enjoy!
- Slice and enjoy plain, with butter and jam, or toasted
Notes
- Mahlepi & Mastiha: These traditional Greek spices give Tsoureki its unique aroma. If unavailable, substitute with ½ tsp ground cardamom.
- Storage: Store in an airtight container for 3-4 days or freeze for up to 2 months.
- Serving Ideas: Use leftovers for French toast or toasted with butter and honey!