Traditional Greek Easter Tsoureki (Sweet Braided Bread) Recipe
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.
- 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
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
- 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.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside for later use.
- 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.
- 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.
- 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.
- Prepare Egg Mixture: In a small bowl, whisk the egg with salt together and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat: Braid remaining dough the same way or divide into smaller pieces to make coiled rolls as desired.
- Final Proof: Cover braided dough loosely with plastic wrap and let rest about 30 minutes until slightly puffy.
- 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.
- 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.
- Add Toppings: Sprinkle sliced almonds evenly on top of the dough.
- Bake: Place bread on rack above water dish. Bake for 30-40 minutes until deep golden brown and fully cooked.
- Cool: Remove from oven and let cool about 10 minutes before slicing.
- Store: Once completely cooled, wrap in plastic wrap and store in a freezer bag or airtight container at room temperature for 3-5 days.
- 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.
- 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
