Tsoureki (Greek Easter Bread)

We all have foods that remind us of special holidays and celebrations. This recipe for Greek Easter bread is one of mine! In Greek tradition, Tosoureki is made on Holy Thursday while preparing for Easter and enjoyed after mass on Easter Sunday. It’s made in a braid shape with three strands. The strands represent the holy trinity, while an egg dyed red is placed in the middle, symbolizing the blood of Christ. And while the symbolism is beautiful, it also has a great taste and texture! 

Greek Bread With Mastic Gum

Over the years, I’ve tweaked my recipe a bunch of different times to make sure it has a traditional stringy dough producing a fluffy texture. This is what you want when making a successful tsoureki. One of the ways I accomplish this is by using mastic gum. This is a resin harvested from the mastic tree, a native tree in Greece. It acts as a flavor enhancer, giving it a slightly pine or cedar smell and taste, which sets it apart from other breads. It also helps carry out the traditional texture by adding chewiness along with a bit of elasticity while still being soft and fluffy!

This bread isn’t just for Easter. Serve it for breakfast with butter or jam as a sweet start to the day. Or pair it with a hot mug of coffee or tea for an afternoon snack with a slice of cheese. This bread makes a great addition to any brunch and also makes a great gift!

Key Ingredient Notes

• Bread Flour – This flour is a bit more finely milled than regular flour, giving the bread a more tender crumb. If you prefer, you can use a mixture of half bread flour and half all-purpose flour. 
• Active dry yeast – This ingredient is important as it makes the bread rise properly. Make sure the yeast is not expired, as it won’t bloom if it’s not alive!
• Whole Milk – Gives the bread creamy moisture. Don’t use low-fat or reduced-fat versions. 
• Butter – The main source of fat for the bread, butter adds moisture along with a rich buttery taste. 
• Seasonings (mahlepi, cardamom, mastic gum) – These three unique seasonings come together to add a light woodsy spice to the bread and can be found in Middle Eastern or Greek grocery stores. You can also find them online. 
• Orange Zest – Freshly zested orange adds a bright citrus flavor to the bread that complements the spices. 
• Vanilla Extract – Use only pure vanilla extract to add a warming aroma throughout the bread.
• Garnish – Topping the bread with sliced almonds before baking is highly recommended, as it adds a nutty taste and crunch that rounds out the whole experience!

Equipment Needed

• Mixing bowl
• Measuring cups and spoons
• Stand mixer with dough hook attachment
• Whisk
• Kitchen scale
• Baking sheet
• Parchment paper
• Cooling rack

Step by Step Instructions

High-quality ingredients are key for a perfect tsoureki, but knowing how to combine them and follow the process is even more important! Small mistakes can affect the bread’s texture and taste, but I’ve perfected these instructions so you can. You can also watch my step-by-step video for visual help!

Activate the yeast: This VERY important first step affects the texture of the bread. Pour the yeast into a medium-sized mixing bowl along with the flour and sugar. Pour in the lukewarm (NOT hot) milk and gently combine. Cover the bowl with plastic wrap and let the yeast become bubbly. This will take about 15 minutes. 

Prepare the spices: In a food processor, blender, or spice grinder, add the mahlepi, mastic gum, salt, and cardamom pods. Pulse until the mixture is a combined powdery blend. 

Combine wet ingredients: Whisk the eggs, sugar, vanilla extract, and orange zest in a mixing bowl until fully combined. 

Combine dry ingredients: In a separate bowl, whisk the flour together with the powdered spices until evenly distributed. 

Assemble the bread dough: Add the activated yeast mixture to the flour and spice mixture together in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed for 10 minutes, then turn the speed to medium for another 5 minutes. It’s ready when the dough starts to pull away from the sides of the mixing bowl.

First rise: Grease a mixing bowl, then transfer the bread dough into it. Cover with plastic wrap or a kitchen towel and place it in a dark, warm spot in your kitchen for 2 hours to allow it to rise. The microwave or the oven (turned off) is a great place to proof dough. 

Second rise: After the dough doubles in size, uncover it and give it a punch in the middle to deflate the air. Knead by hand for 5 minutes, then cover again for 30 minutes, allowing it to rise again.

Shape the dough: Transfer the dough onto a lightly floured surface. Divide the dough in half. Each half will make one loaf. Divide a half into three balls. Roll each section into long ropes, then form a braid. Repeat the process with the second half. 

Third rise: Place the shaped loaves on a baking sheet lined with parchment paper. Cover the baking sheet with plastic wrap and let the bread rise for the final 30 minutes. 

Garnish: Once ready to bake, brush with egg wash (1 egg yolk + 1 tablespoon milk) on the top. Immediately sprinkle with slivered almonds if using. 

Bake and cool: Place bread in a 350F preheated oven and let it bake for 30-45 minutes or until golden brown on top. Transfer to a wire rack to cool completely before slicing. Enjoy! 

Customize It

• If you can’t find mastic gum, use anise seed to give the bread a licorice-like taste.
• Add grated lemon zest to the dough for a citrusy twist different from orange.
• Add a filling of chopped nuts and honey before braiding for a sweet, crunchy flavor.
• Brush the top with a mixture of honey and water after baking for a shiny, sweet glaze.
• Mix in finely chopped dried fruits like raisins, cherries, or apricots to the dough for added sweetness and texture.
• Sprinkle sesame or poppy seeds on top before baking for extra crunch.

Storing and Freezing

Storing: Keep tsoureki in an airtight container at room temperature for up to three days. To keep it fresh for a week, wrap it in foil or plastic wrap to prevent it from drying out and keep it in a cool, dry place. Toast the bread in a toaster oven before serving.

Freezing: Wrap in aluminum foil to protect against freezer burn. It will stay fresh for up to three months in the freezer. Thaw it at room temperature when you’re ready to enjoy and warm the foil-wrapped bread in the oven before serving at 350F for 20-30 minutes.

Frequently Asked Questions