Traditional Greek Easter Tsoureki (Sweet Braided Bread) Recipe

Introduction

Tsoureki is a traditional Greek Easter bread that’s soft, sweet, and wonderfully aromatic. Made with fragrant spices like mahleb and mastic, this braided bread is perfect for celebrations or anytime you crave a special treat.

Ingredients

• ½ cup warm milk (not hot) (125 ml)
• 1 teaspoon sugar
• 0.6 oz (16 g) active dry yeast (about 2 packets)
• ½ cup milk (125 ml) for the no knead method OR 1 cup milk (250 ml) for the stand mixer method
• 2.5 oz (70 g) unsalted butter (½ a stick + 1 tablespoon)
• Zest from one orange
• 1 cup sugar (200 g / 7 oz)
• 1 teaspoon vanilla (optional)
• 1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds)
• ½ teaspoon finely ground mastic gum (about 5-7 whole mastic gum pieces)
• 1 medium egg (about 50 g / 1.8 oz), at room temperature
• ¼ teaspoon salt
• 4 ½ cups + 2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted
• Some light vegetable oil to grease the bowl, about 2 tablespoons
• 1 egg yolk
• 1 teaspoon water
• About ¼ cup (30 g) sliced almonds

Instructions

1. Step 1: Preheat your oven to 95°F (35°C). Once it reaches this temperature, turn it off. Line a baking sheet with parchment paper and set aside.
2. Step 2: If you have whole mastic pieces and mahleb seeds, grind them separately using a food processor, spice grinder, or mortar and pestle. Measure accordingly and set aside. Avoid adding extra mastic gum as it can make the bread bitter.
3. Step 3: Activate the yeast by combining the active dry yeast, 1 teaspoon sugar, and ½ cup warm milk in a medium bowl. Stir and cover with plastic wrap. Let it sit for 10–15 minutes until bubbly.
4. Step 4: In a saucepan, whisk together ½ cup milk, butter, orange zest, sugar, vanilla (if using), mahleb, and mastic gum. Heat gently on low until butter and sugar melt, but do not boil. Set aside to cool if too hot.
5. Step 5: In a small bowl, whisk the egg and salt together and set aside.
6. Step 6: Add the egg mixture, cooled milk mixture, and activated yeast to the sifted flour. Mix with a silicone spatula or spoon until you have a shaggy, wet dough. Do not add more flour.
7. Step 7: Cover the bowl with plastic wrap and place it in the turned-off oven to rise until doubled in size, about 2 hours or longer.
8. Step 8: Once risen, take the dough out and grease your hands and work surface with oil. Stretch and fold the dough 10–12 times.
9. Step 9: Grease a large bowl with oil, place the dough inside, and turn it to coat all sides. Cover with plastic wrap and a kitchen towel, then let it rise again in the warm oven until doubled, about 1 hour.
10. Step 10: Preheat the oven to 350°F (180°C). Lightly grease your hands and work surface if desired. Stretch and fold the dough another 10–12 times for a stringy texture.
11. Step 11: Cut the dough in half. Then cut each half into 3 equal portions and form balls. Roll each ball into 3 ropes about 18–20 inches (45–50 cm) long with even thickness.
12. Step 12: To braid, place two ropes vertically about 2–3 inches (5–8 cm) apart, pinching their top ends together. Place the third rope in the middle and pinch its top end with the others. Braid loosely by crossing right rope over the middle, then left over the middle, repeating to the ends. Pinch the bottom ends together and tuck them under to seal. Optionally, fold and tuck the top end for a neater look.
13. Step 13: Place the braid on the prepared baking sheet and straighten if needed. Repeat for the remaining dough or shape rolls as desired. Cover with plastic wrap and let rest for 30 minutes until slightly puffy.
14. Step 14: Place a small glass baking dish with 1–2 cups of hot water on the lowest oven rack to create steam.
15. Step 15: Make an egg wash by mixing the egg yolk with water. Gently brush the braid tops without poking the dough to avoid deflating it.
16. Step 16: Sprinkle sliced almonds over the top.
17. Step 17: Bake the bread on the rack above the dish with hot water for 30–40 minutes, or until deep golden brown.
18. Step 18: Let the bread cool for about 10 minutes before slicing and serving. Enjoy!

Tips & Variations

• Grinding your own mahleb and mastic gives the best flavor, but pre-ground versions work well if fresh ones aren’t available.
• If you prefer a no-knead method, use ½ cup of milk and mix dough gently without extra flour to keep it tender.
• For an easier method, use a stand mixer to knead the dough for 15 minutes on medium-high speed with 1 cup milk, following the same steps to rise and braid.
• Try sprinkling sesame seeds instead of almonds for a different crunch and flavor.

Storage

Once completely cooled, wrap the bread tightly in plastic wrap and place it in a freezer bag or airtight container. It can be stored at room temperature for 3–5 days. To refresh, warm slices gently in a low oven or toaster.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tsoureki without mastic gum?

While mastic adds a unique pine-like flavor, you can omit it if unavailable. The bread will still be delicious with mahleb and orange zest providing plenty of aromatic character.

Is it necessary to use bread flour?

Bread flour helps achieve a chewy, elastic texture, but all-purpose flour can be used in a pinch. The loaf may be slightly softer and less structured but still tasty.

Traditional Greek Easter Tsoureki (Sweet Braided Bread) Recipe

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★★★★★

4.9 from 74 reviews

Easy Tsoureki is a traditional Greek Easter bread with a soft, sweet, and fragrant crumb, flavored with unique spices mahleb and mastic gum. This recipe provides two methods: a no-knead rise and an easier stand mixer process, resulting in a beautifully braided, golden loaf perfect for festive occasions.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 30 minutes
• Yield: 1 large braided loaf (about 12–14 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Dough Ingredients

• ½ cup warm milk (not hot) (125 ml)
• 1 teaspoon sugar
• 0.6 oz (16 g) active dry yeast (about 2 packets)
• ½ cup milk (125 ml) for the no knead method OR 1 cup milk (250 ml) for the stand mixer method
• 2.5 oz (70 g) unsalted butter (½ a stick + 1 tablespoon)
• Zest from one orange
• 1 cup sugar (200 g / 7 oz)
• 1 teaspoon vanilla extract (optional)
• 1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds)
• ½ teaspoon finely ground mastic gum (about 5–7 whole mastic gum pieces)
• 1 medium egg (about 50 g / 1.8 oz), at room temperature
• ¼ teaspoon salt
• 4 ½ cups + 2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted
• Some light vegetable oil to grease the bowl, about 2 tablespoons

Topping

• 1 egg yolk
• 1 teaspoon water
• About ¼ cup (30 g) sliced almonds

Instructions

1. Preheat Oven: Preheat your oven to 95°F / 35°C. Once the temperature is reached, turn the oven off to create a warm proofing environment.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside for later use.
3. Grind Spices: If using whole mastic pieces and mahleb seeds, grind them using a food processor, spice grinder, or mortar and pestle. Measure and set aside to avoid bitterness from excess mastic gum.
4. Activate Yeast: In a medium bowl, combine active dry yeast, 1 teaspoon sugar, and ½ cup warm milk. Stir and cover with plastic wrap. Let it activate for 10-15 minutes until foamy.
5. Make Milk Mixture: In a saucepan, whisk together ½ cup milk, butter, orange zest, sugar, vanilla, and ground spices. Heat gently on low until butter and sugar melt. Avoid boiling. Let cool if too hot.
6. Prepare Egg Mixture: In a small bowl, whisk the egg with salt together and set aside.
7. Mix Dough: Add the egg mixture, cooled milk mixture, and activated yeast to the sifted flour. Mix carefully with a silicone spatula or spoon until dough is shaggy and wet. Avoid adding more flour.
8. First Rise: Cover the bowl with plastic wrap and place it in the warm oven until doubled in size, approximately 2 hours or longer for proper proofing.
9. Stretch and Fold: Remove the dough and lightly oil your hands and work surface. Stretch and fold the dough 10-12 times to build gluten structure.
10. Second Rise: Grease a large bowl with oil, place the dough inside, coating all sides with oil. Cover with plastic wrap and a clean towel, then return to warm oven to double in size again, about 1 hour or longer.
11. Shape the Dough: Turn oven back on and preheat to 350°F / 180°C. Lightly grease hands and, if desired, work surface. Shape dough into a log and stretch and fold 10-12 times to develop stringy texture.
12. Divide and Roll: Cut dough in half, then each half into 3 equal pieces forming 6 balls. Roll each into 3 long ropes about 18-20 inches (45-50 cm) long, ensuring even thickness.
13. Braid: Place 2 ropes vertically 2-3 inches apart and pinch tops together. Add 3rd rope in middle, pinch top ends. Begin loose braid: right over middle, left over middle, repeating until end. Pinch and tuck ends under. Optionally fold top ends under for neat finish. Place on prepared baking sheet.
14. Repeat: Braid remaining dough the same way or divide into smaller pieces to make coiled rolls as desired.
15. Final Proof: Cover braided dough loosely with plastic wrap and let rest about 30 minutes until slightly puffy.
16. Add Steam Source: Place a small glass baking dish with 1-2 cups hot water on the lowest oven rack to create steam during baking.
17. Prepare Egg Wash: In a small bowl, mix egg yolk with water until combined. Gently brush the tops of the braided dough without deflating it.
18. Add Toppings: Sprinkle sliced almonds evenly on top of the dough.
19. Bake: Place bread on rack above water dish. Bake for 30-40 minutes until deep golden brown and fully cooked.
20. Cool: Remove from oven and let cool about 10 minutes before slicing.
21. Store: Once completely cooled, wrap in plastic wrap and store in a freezer bag or airtight container at room temperature for 3-5 days.
22. Stand Mixer Method: Heat 1 cup milk with butter, orange zest, sugar, vanilla, and spices on low until butter and sugar melt (do not boil, under 100°F / 40°C). Whisk egg and salt, then add to milk mixture. In stand mixer bowl, combine flour and yeast. Add milk/egg mixture and mix with dough hook on medium-high for 15 minutes until sticky and dough pulls from sides of bowl. Oil large bowl, add dough, cover, and proof in warm oven until doubled, about 2 hours. Proceed with shaping, braiding, and baking as above.
23. Enjoy: Enjoy your traditional, aromatic, and beautifully braided Greek Tsoureki bread!

Notes

• Do not add more mastic gum than specified as it will impart bitterness to the bread.
• The no-knead method requires longer rising times for developing gluten and texture.
• Stretching and folding the dough several times creates the desired stringy, airy crumb structure.
• Keep the milk mixture temperature low to avoid killing yeast or cooking the eggs prematurely.
• Lightly oiling your hands and work surface helps handle the sticky dough easily.
• Using a water dish in the oven helps create steam for a soft crust and nice rise.
• Tsoureki stores well at room temperature wrapped properly for up to 5 days or can be frozen.
• If using a stand mixer, do not add flour even if dough is sticky; the gluten will develop during the long mixing time.

Keywords: Tsoureki, Greek Easter bread, braided bread, mahleb, mastic gum, traditional Greek recipe, festive bread