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Tsoureki (Greek Easter Bread)

This is the best tsoureki recipe! This traditional Greek Easter bread is soft and fluffy, lightly sweetened, and flavored with aromatic spices. Serve it for Easter brunch! 

tsoureki loaved on a wire rack

If you’ve never tried tsoureki before, you are missing out! I would never turn down a slice (or two) of warm fresh baked tsoureki! It’s soft and fluffy, with a beautiful crust and a stringy texture. It’s slightly sweet, buttery, and flavored with aromatic spices. I have been making this recipe for a few years now, and it is by far my favorite! I adapted this recipe from a close family friend in Greece.

What is tsoureki?

Tsoureki is a traditional Greek Easter bread. It is made from a yeasted rich sweet dough, very similar to brioche, but it is flavored with two distinct spices – mahlepi and mastic gum. Orange zest and cardamom are also commonly used to flavor tsoureki. 

Traditionally, tsoureki is made on Holy Thursday (along with dying eggs) and eaten after midnight mass and on Easter Sunday. The three-stranded braid symbolizes the Holy Trinity, and often a red dyed egg is placed into the braid to symbolize the blood of Jesus. Tsoureki is also made during Christmas, New Years, and is sold all year round in Greek bakeries. 

slices of tsoureki

Tsoureki Ingredients

    • Bread flour: Use bread flour for the best results. You can also use a mixture of half all-purpose flour and half bread flour in this recipe.
    • Yeast: Use active dry yeast. Make sure that your yeast is not old and it is still alive. 
    • Milk: Use whole fat milk here!
    • Granulated sugar: Use your favorite granulated or organic cane sugar! This is the one that I use in all of my baking.
    • Eggs: Make sure your eggs are at room temperature to ensure they incorporate smoothly into the dough! 
    • Butter: You can’t make a delicious tsoureki without butter! Use a high quality butter for the best flavor.
    • Mahlepi: Mahlepi or mahleb, is what gives tsoureki its classic flavor. You can find mahlepi in Greek or Middle Eastern grocery stores or online. 
    • Mastic gum: Mastic gum (mastiha), can also be purchased at Greek grocery stores and online. Too much mastiha can make your bread taste butter, so a little goes a long way here!
    • Cardamom: Cardamom is optionally, but I find that it compliments the mahlepi and mastic gum beautifully. I use green cardamom pods, but you can also use ground green cardamom.
    • Orange zest: Orange zest adds to the fragrant characteristics of this bread.
    • Vanilla extract. Always use pure vanilla extract (not imitation) for the best tasting baked goods.
    • Sliced almonds: Topping your tsoureki with almonds is totally optional but highly recommended. Adding sliced almonds on top of the tsoureki adds a nice crunch.

How to make tsoureki (Greek Easter bread):

Using high-quality ingredients is key to producing a perfect tsoureki. However, it is even more important to understand how to combine those ingredients and the procedures involved. Even the smallest error can result in a bread with undesired texture and volume. Don’t be intimidated though, I will walk you through all of the steps to make sure your homemade tsoureki turns out perfectly! Be sure to check out my step-by-step video for the visual process.

  1. Prepare the starter. This recipe begins by activating the yeast. In a medium size bowl, combine flour, active dry yeast, sugar, and lukewarm milk. Make sure that your milk is not too hot, or else you will kill the yeast. Cover the bowl with plastic wrap and set this mixture aside for 15 minutes. The yeast will begin to bubble and activate.
  2. Grind the spices. In a small food processor or in a blender, process the mahlepi, mastic gum, cardamom pods, and salt until the mixture is powdery. 
  3. Combine wet ingredients. In a separate bowl, whisk together the eggs, sugar, vanilla extract, orange zest, and milk. 
  4. Sift dry ingredients. In the bowl of a stand mixer, sift together the flour and ground spices. 
  5. Make the dough. Once the starter has activated, add it to the sifted flour/spice mixture. Add the wet ingredients and the melted butter. Using your dough hook attachment, mix on low speed for 10 minutes. Increase the speed to medium and knead for another 5 minutes. The dough will start to pull away from the sides of the mixing bowl.
  6. First rise. Transfer the dough to a large greased bowl. Cover with a clean kitchen towel or plastic wrap and place it in a dark, warm spot of your kitchen (like your oven or in the microwave). Let the dough rise for 2 hours.
  7. Second rise. After 2 hours, the dough will double in volume. Uncover it and punch it down. Knead the dough by hand for about 5 minutes. Then, cover the bowl and let it rise for another 30 minutes.
  8. Shape the tsoureki. After the second rise, transfer the dough onto a lightly floured surface. Divide the dough in half. Each half will make 1 loaf. For the classic three-strand braid, divide a half into three balls. Roll each section into long ropes, then form a braid. Repeat the process with the second half. Check out the video for a 4-strand braid. 
  9. Third rise. Once your loaves are shaped, place them on a parchment lined baking sheet. Cover the baking sheet and let the Greek Easter bread rise for another 30 minutes. 
  10. Brush with egg wash and top with almonds. After 30 minutes, uncover the tsoureki and gently brush with egg wash. Sprinkle sliced almonds on top.
  11. Bake. Bake the tsoureki in a preheated oven at 350 degrees F for about 35-45 minutes, or until golden brown.
  12. Enjoy! Transfer your Greek Easter breads to a wire rack and allow to cool for about 30 minutes. Slice and enjoy!

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Tsoureki (Greek Easter Bread) Frequently Asked Questions

What is “mahlepi”?

  • Mahelpi or mahleb is an aromatic spice that comes from a specific type of cherry seed. The cherry pits are cracked open to extract the seed inside. Mahlepi is used to flavor sweets in Greek and Middle Eastern cuisines and can be found in any Greek or Middle Easter grocery store.

What is mastic gum?

  • Mastic gum or mastiha is a resin that comes from the sap of mastic trees. Mastic trees are found on the Greek island of Chios. 

How long does tsoureki last?

  • Tsoureki will last for up to 1 week tightly covered at room temperature, before getting too hard. You can warm up a slice of tsoureki in the toaster.

Can you freeze tsoureki?

  • Yes! Wrap a completely cool tsoureki in aluminum foil and place in the freezer for up to 3 months. Defrost the tsoureki at room temperature, and then pop the wrapped bread into a 350 degree oven for 20-30 minutes.

two loaves of tsoureki on a cooling rack

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slices of tsoureki

Tsoureki (Greek Easter Bread)

Angelina
This is the best tsoureki recipe! This traditional Greek Easter bread is soft and fluffy, lightly sweetened, and flavored with aromatic spices. Serve it for Easter brunch! 
5 from 1 vote
Prep Time 4 hours
Cook Time 45 minutes
Total Time 5 hours
Course Bread
Cuisine Greek
Servings 2 loaves
Calories 220 kcal

Ingredients 

Starter

  • 3 packs 3/4 oz (21 g) active dry yeast
  • 1 tsp sugar
  • 1/4 cup 31 g bread flour
  • 1/2 cup 120 ml milk, lukewarm

Tsoureki

  • 7 3/4 cups 969 g bread flour
  • 3 tsp 14 g mahlepi
  • 1 tsp 3 g mastic resin
  • 5 green cardamom pods 2 g
  • 1 tsp salt
  • 4 eggs room temperature
  • 1 3/4 cups 385 g sugar
  • 1 tbsp vanilla extract
  • zest from 1 orange
  • 3/4 cup 180 ml milk, lukewarm
  • 3/4 cup 170 g butter, melted

Topping

  • 1 egg yolk plus 1 tbsp milk for egg wash
  • 1/2 cup sliced almonds optional

Instructions 

  • Starter: In a medium size bowl, active dry yeast, sugar, flour, and lukewarm milk. Make sure that your milk is not too hot, or else you will kill the yeast. Cover the bowl with plastic wrap and set mixture aside for 15 minutes. The yeast will begin to bubble and activate.
  • Grind the spices by placing the mahlepi, mastic gum, cardamom pods, and salt in the bowl of a small food processor or blender. Process until the mixture is powdery.
  • Sift the flour and ground spices in the bowl of a stand mixer fitted with the hook attachment.
  • In a separate bowl, whisk together the eggs, sugar, vanilla extract, orange zest, and milk.
  • Add the starter to the sifted flour/spice mixture. Add the egg mixture and then the melted butter. Using your dough hook attachment, mix on low speed for 10 minutes. Increase the speed to medium and knead for another 5 minutes. The dough will start to pull away from the sides of the mixing bowl.
  • Transfer the dough to a large greased bowl. Cover with a clean kitchen towel or plastic wrap and place it in a dark, warm spot of your kitchen (like your oven or in the microwave). Let the dough rise for 2 hours. After 2 hours, the dough will double in volume. Uncover it and punch it down. Knead the dough by hand for about 5 minutes. Then, cover the bowl and let it rise for another 30 minutes.
  • After the second rise, transfer the dough onto a lightly floured surface. Divide the dough in half. Each half will make 1 loaf. For the classic three-strand braid, divide a half into three balls. Roll each section into long ropes, then form a braid. Repeat the process with the second half. Check out the video for a 4-strand braid.
  • Once your loaves are shaped, place them on a parchment lined baking sheet. Cover the baking sheet and let rise for another 30 minutes.
  • Preheat oven to 350 degrees F.
  • Gently brush with egg wash. Sprinkle with sliced almonds. Bake in preheated oven for 35-45 minutes, or until golden brown.
  • Transfer bread to a wire rack and allow to cool for about 30 minutes. Slice and enjoy!

Notes

Store tsoureki: Tsoureki will last for up to 1 week tightly covered at room temperature, before getting too hard. You can warm up a slice of tsoureki in the toaster.
Freeze tsoureki: Wrap a completely cool tsoureki in aluminum foil and place in the freezer for up to 3 months. Defrost the tsoureki at room temperature, and then pop the wrapped bread into a 350 degree oven for 20-30 minutes.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 36gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 40mgSodium: 83mgFiber: 1gSugar: 12g
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