Tsoureki (Greek Easter Bread)
This yeast leavened Tsourkei has a soft, fluffy texture with just the right amount of sweetness and spice. Enjoy this delicious Greek Easter bread for breakfast, brunch, or any special event to add a touch of Greece to your celebration!
Ingredients
Starter
- 3 packs active dry yeast 3/4 oz each
- 1 tsp sugar
- 1/4 cup bread flour
- 1/2 cup milk lukewarm
Tsoureki
- 7 3/4 cups bread flour
- 3 tsp mahlepi
- 1 tsp mastic resin
- 5 green cardamom pods 2 g
- 1 tsp salt
- 4 eggs room temperature
- 1 3/4 cups sugar
- 1 tbsp vanilla extract
- zest from 1 orange
- 3/4 cup milk lukewarm
- 3/4 cup butter melted
Topping
- 1 egg yolk for egg wash
- 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.3 packs active dry yeast, 1 tsp sugar, 1/4 cup bread flour, 1/2 cup milk
Tsoureki
- 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.3 tsp mahlepi, 1 tsp mastic resin, 5 green cardamom pods, 1 tsp salt
- Sift the flour and ground spices in the bowl of a stand mixer fitted with the hook attachment.7 3/4 cups bread flour
- In a separate bowl, whisk together the eggs, sugar, vanilla extract, orange zest, and milk.4 eggs, 1 3/4 cups sugar, 1 tbsp vanilla extract, zest from 1 orange, 3/4 cup 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.3/4 cup butter
- 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.1 egg yolk, 1 tbsp milk, 1/2 cup sliced almonds
- Transfer bread to a wire rack and allow to cool for about 30 minutes. Slice and enjoy!
Video
Notes
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.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 36gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 40mgSodium: 83mgFiber: 1gSugar: 12g
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