Greek Easter Bread Tsoureki Recipe

I absolutely love this recipe because it has the perfect balance of comforting flavors and a beautiful, festive presentation with the braided loaf and red-dyed eggs. The combination of orange zest and mahleb gives it an irresistible aromatic flair that brings a touch of tradition and nostalgia to every bite.

I love Greek Easter Bread, or Tsoureki. .

. .

. I am trying to channel my love for this bread into words so that you will understand just how decadent yet divine the experience of eating it is this.

This is a recipe for Tsoureki, with some background about this amazing bread, and hopefully enough details for you to make it and share the experience with your friends and family. Decorated with red-dyed eggs, it’s utterly beautiful.

Greek Easter Bread Tsoureki Recipe Ingredients

• All-purpose flour: Provides structure; high in carbohydrates.
• Sugar: Adds sweetness; a key carbohydrate source.
• Yeast: Fermentation agent; helps the dough rise.
• Eggs: Add richness; offer protein and fat.
• Milk: Adds moisture; contributes to a soft crumb.
• Butter: Provides flavor; adds richness and moisture.
• Mahleb: Adds a nutty aroma; enhances flavor complexity.
• Orange zest: Provides citrus notes; brightens overall flavor.
• Sliced almonds: Add crunch; rich in healthy fats.

Greek Easter Bread Tsoureki Recipe Ingredient Quantities

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup warm milk (around 110°F/45°C)
• 1/2 cup unsalted butter, melted and cooled
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon ground mahleb
• 1/2 teaspoon ground mastic (optional)
• 1 teaspoon orange zest
• Red-dyed boiled eggs (for decoration)
• Sliced almonds (for topping)
• 1 egg, beaten with 1 tablespoon of water (for egg wash)

How to Make this Greek Easter Bread Tsoureki Recipe

1. In a tiny bowl, mix the yeast into the warm milk and allow it to rest for about 10 minutes until it turns frothy.

2. In a substantial mixing basin, combine and whisk together the flour, sugar, salt, ground mahleb, and ground mastic.

3. You can also use just three egg yolks instead of three whole eggs. In a separate bowl, whisk together the yolks and melted butter. Then stir in the vanilla extract and orange zest.

4. Form a soft dough by making a well in the center of the dry ingredients and pouring in the yeast mixture and the egg mixture.

5. Move the dough to a surface that has been floured, and then work the dough by folding it over and pushing it down with the heels of your hands. Turn the dough a quarter turn after each push. Keep going for about 10 minutes. The dough should become smooth and elastic.

6. Put the dough in a bowl that has been greased, cover it with a fresh kitchen towel, and allow it to rise for about
1.5 to 2 hours in a warm place—or until it has doubled in size.

7. Deflate the raised dough and split it into three equal parts. Roll each part into a long cord and braid the three together to make a loaf, tucking the ends under.

8. Put the braided loaf onto a baking sheet lined with parchment paper. If you’re using them, tuck the red-dyed, boiled eggs into the braid. Then cover the whole thing and let it rise again, for about 45 minutes.

9. Set your oven to 350°F (175°C) to warm up while you prepare the loaf. The egg wash gives the loaf a glossy top and helps the almonds stick. You could use just nuts, but I love the way the sliced almonds look on top of this loaf.

10. Bake for 25 to 30 minutes, or until the bread’s color is golden brown, and when you tap the bottom, it sounds hollow. Once the bread is done, let it cool on a wire rack before slicing.

Greek Easter Bread Tsoureki Recipe Equipment Needed

1. Measuring cups and spoons
2. Small bowl
3. Substantial mixing bowl
4. Whisk
5. Separate bowl
6. Spoon or spatula
7. Pastry brush
8. Clean kitchen towel
9. Baking sheet
10. Parchment paper
11. Knife or dough scraper
12. Rolling pin (optional, for evenly shaped cords)
13. Wire rack

FAQ

• What is the significance of mahleb and mastic in Tsoureki?Mahleb and mastic are traditional spices that give Tsoureki its uniquely fragrant, flavorful character. Mahleb derives from the seeds of a cherry, and mastic—a resin that adds a subtle, piney scent—comes from the mastic tree.
• Can I make Tsoureki without mastic?Absolutely, mastic can be skipped. Should you be unable to source it, feel free to carry on with the recipe utilizing solely mahleb, which will give you the unique taste that you seek.
• What makes the texture of Tsoureki special?The texture is what makes tsoureki so special. It is soft, fluffy, and airy—not unlike Angel Food cake. And that airy quality is the result of a yeast dough—a dough that is properly kneaded and allowed to rise until it is very light and very tender.
• How should I store Tsoureki after baking?Keep tsoureki in an airtight container at room temperature for no more than three days. For longer storage, wrap it carefully in plastic wrap and freeze.
• Can I prepare this bread without a stand mixer?Indeed, you can make Tsoureki by hand. However, if you choose this method, be ready to do quite a bit of kneading to develop the dough’s elasticity. This will take much longer than in a mixer and will require at least 10–15 minutes of vigorous activity to get that dough to the place it needs to be for Tsoureki.
• Why are red-dyed eggs used as decoration?In Greece, red-dyed eggs are traditional symbols of Easter. These eggs represent the blood of Christ and the joy of resurrection.
• What can I use as a substitute for warm milk?Any non-dairy milk alternative can be used, provided it is warmed to the same temperature as the recipe specifies. Almond or soy milk work well, as do any of several other options.

Greek Easter Bread Tsoureki Recipe Substitutions and Variations

Bread flour can be substituted with all-purpose flour for a more tender texture.
Honey can be used in place of sugar, in equal amounts, for a flavor that’s deeper and more complex.
Almond milk, or preferred non-dairy milk, can be used in place of milk that is warm.
You can substitute unsalted butter cup for cup with coconut oil, and you will have a dairy-free, plant-based alternative. Coconut oil is a great fat for baking—though the tropical aroma and flavor make it better suited for certain types of baked goods.
If you can’t find ground mahleb, you can use an equal amount of ground anise seeds instead. Or just omit it, if you can’t find either ingredient.

Pro Tips

1. Proofing the Yeast Ensure the milk is at the right temperature, around 110°F (45°C), before mixing with the yeast. Too hot, and it will kill the yeast; too cold, and the yeast won’t activate properly.

2. Kneading Technique If your dough feels too sticky while kneading, you can add a bit of flour, but be careful not to add too much, as this can make the dough dense. Aim for a smooth and elastic texture.

3. Rising Environment For optimal rising, place the dough in an unheated oven with just the light on. This creates a warm, draft-free environment that can help the dough rise more effectively.

4. Flavor Enhancements For a richer flavor, consider adding a splash of orange or almond extract along with the vanilla extract. These will complement the mahleb and mastic beautifully.

5. Egg Wash Application Use a pastry brush to apply the egg wash evenly, ensuring you reach all the nooks of the braid. This will give the loaf a uniform, glossy finish and help the almonds adhere nicely.