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Easter Tsoureki

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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.

Ingredients

Scale

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Second Rise:

    • Cover the braided dough with a towel and let rise for another 30-45 minutes until slightly puffy.

  7. Preheat the Oven:

    • Preheat the oven to 350°F (175°C).

  8. 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.

  9. Bake:

    • Bake for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped.

  10. 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.

Find it online: https://ukfinda.com/easter-tsoureki/