Easter Tsoureki is a traditional Greek sweet bread that is soft, fluffy, and slightly sweet, with a rich, aromatic flavor. This braided bread is typically made for Easter celebrations and is often flavored with unique spices like mahleb and mastiha, which give it a distinctive taste. Decorated with red-dyed eggs and a glossy finish, Tsoureki is not only delicious but also visually stunning, making it a beautiful centerpiece for your Easter table.
Why You’ll Love This Recipe
- Authentic Flavor: Mahleb and mastiha bring a unique and aromatic flavor to the bread.
- Beautiful Presentation: The braided loaf with red eggs is eye-catching and festive.
- Soft and Fluffy: The bread has a tender, pillowy texture.
- Great for Gifting: Homemade Tsoureki makes a thoughtful and delicious Easter gift.
- Versatile: Enjoy it fresh, toasted with butter, or even as French toast.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup sugar
- 1/2 cup warm milk (110°F)
- 1/4 cup melted butter
- 3 large eggs (plus 1 egg for egg wash)
- 1 teaspoon mahleb, ground (optional)
- 1/2 teaspoon ground mastiha (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Zest of 1 orange
- 2-3 red-dyed eggs (optional)
- Sliced almonds (optional, for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a small bowl, dissolve the yeast in the warm milk along with a teaspoon of sugar. Let it sit for 5-10 minutes until foamy.
- In a large bowl, combine the flour, sugar, mahleb, mastiha, salt, and orange zest.
- Add the yeast mixture, melted butter, eggs, and vanilla extract. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours until doubled in size.
- Punch down the dough and divide it into three equal parts. Roll each part into a rope, about 18 inches long.
- Braid the three ropes together, pinching the ends to seal. Tuck the ends under to create a neat loaf shape.
- Transfer the braid to a parchment-lined baking sheet. Tuck the red-dyed eggs into the braid, if using.
- Cover the bread with a towel and let it rise for another 30-45 minutes.
- Preheat your oven to 350°F (175°C).
- Brush the bread with a beaten egg wash and sprinkle with sliced almonds if desired.
- Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped.
- Let cool before slicing.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 30 minutes
- Rise Time: 2-3 hours
- Cook Time: 35 minutes
- Total Time: 3-4 hours
Variations
- Chocolate Tsoureki: Add chocolate chips or spread a chocolate filling before braiding.
- Nutty Delight: Mix in chopped nuts or dried fruit for added texture and flavor.
- Citrus Twist: Increase the orange zest or add a bit of lemon zest for a fresh taste.
- Spiced Version: Add a pinch of cinnamon or cardamom for a warm, aromatic twist.
Storage/Reheating
- Storage: Store at room temperature, wrapped in plastic wrap or in an airtight container, for up to 3 days.
- Reheating: Toast slices in a toaster or warm in the oven at 300°F for 5-7 minutes.
- Freezing: Wrap the bread tightly and freeze for up to 2 months. Thaw at room temperature and reheat before serving.
FAQs
What is mahleb, and where can I find it?
Mahleb is a spice made from cherry seeds that adds a sweet, nutty flavor. It can be found in Mediterranean or specialty spice stores.
Can I make Tsoureki without mahleb and mastiha?
Yes, you can omit them or substitute with a teaspoon of ground cardamom or cinnamon.
Why are red eggs used in Tsoureki?
The red eggs symbolize the blood of Christ and the renewal of life, adding traditional and symbolic meaning to the bread.
How do I dye the eggs red?
Boil eggs with red food coloring or use natural dyes like red onion skins. Be sure the eggs are hard-boiled before baking.
Can I prepare the dough ahead of time?
Yes, the dough can be made the night before and left to rise slowly in the refrigerator.
What is the best way to shape the dough?
Braiding the dough is traditional, but you can also shape it into a round or simply twist it for a different look.
Can I add fillings to the bread?
Yes, you can spread Nutella, jam, or a cinnamon-sugar mixture on the dough before braiding.
What is the purpose of the egg wash?
The egg wash gives the bread a shiny, golden crust and helps any toppings (like almonds) stick to the bread.
Can I make mini Tsoureki loaves?
Yes, divide the dough into smaller portions and reduce the baking time accordingly.
How do I know when the bread is done baking?
The bread should be golden brown and sound hollow when tapped on the bottom. You can also check for an internal temperature of 190°F.
Conclusion
Easter Tsoureki is a beautiful and flavorful bread that brings tradition and warmth to your holiday celebrations. With its soft, aromatic crumb and stunning braided presentation, this bread is sure to impress your family and guests. Whether you enjoy it fresh, with butter and jam, or toasted the next day, Tsoureki is a delicious way to celebrate Easter and share a piece of Greek heritage with those you love. Give this recipe a try, and enjoy the sweet, fragrant joy of homemade Easter bread!
PrintEaster Tsoureki
Easter Tsoureki is a traditional Greek sweet bread with a soft, fluffy texture and a hint of aromatic spices like mahleb and mastic. Typically braided and sometimes adorned with red-dyed eggs, this delicious bread is a symbol of Greek Easter celebrations and is perfect served with butter, jam, or simply enjoyed on its own.
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 1 large loaf (10–12 slices) 1x
- Category: Bread, Dessert
- Method: Baking
- Cuisine: Greek
Ingredients
For the Dough:
- 4 cups bread flour (plus more for kneading)
- 1 cup sugar
- 1 cup warm milk (110°F/43°C)
- 2¼ teaspoons active dry yeast (1 packet)
- 3 large eggs, room temperature
- ½ cup unsalted butter, melted
- 1 teaspoon ground mahleb (optional)
- ½ teaspoon ground mastic (optional)
- Zest of 1 orange
- ½ teaspoon salt
For Topping:
- 1 egg, beaten (for egg wash)
- 2 tablespoons sliced almonds
- Red-dyed hard-boiled eggs (optional)
Instructions
-
Activate the Yeast:
- In a small bowl, mix the warm milk with yeast and a tablespoon of sugar. Let sit for 10 minutes until frothy.
-
Prepare the Dough:
- In a large mixing bowl, combine flour, sugar, mahleb, mastic, orange zest, and salt.
- Make a well in the center and add the yeast mixture, beaten eggs, and melted butter.
- Mix until a soft dough forms.
-
Knead the Dough:
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes.
-
First Rise:
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1½-2 hours, until doubled in size.
-
Shape the Loaf:
- Punch down the dough and divide it into three equal parts.
- Roll each part into a 16-inch rope. Braid the ropes together and tuck the ends under.
- Transfer the braid to a parchment-lined baking sheet.
-
Second Rise:
- Cover the braided dough with a towel and let rise for another 30-45 minutes until slightly puffy.
-
Preheat the Oven:
- Preheat the oven to 350°F (175°C).
-
Add Egg Wash and Toppings:
- Brush the dough with beaten egg for a golden finish.
- Sprinkle with sliced almonds.
- (Optional) Gently press red-dyed eggs into the braid for a traditional touch.
-
Bake:
- Bake for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped.
-
Cool and Serve:
- Let the tsoureki cool on a wire rack before slicing. Serve plain or with butter and jam.
Notes
- Mahleb and Mastic: These traditional spices give tsoureki its unique flavor. They are available at Mediterranean or Middle Eastern stores.
- Dyeing Eggs: To achieve the traditional red-dyed eggs, boil eggs with red food dye and vinegar, then allow to cool before using in the bread.
- Storage: Tsoureki keeps well in an airtight container at room temperature for 3-4 days. It also freezes well—wrap it tightly in plastic wrap and foil before freezing.