Tsoureki – Greek Easter Sweet Bread
Tsoureki is a soft brioche bread flavored with mastic, mahleb and orange zest. This traditional Greek Easter sweet bread is extremely fluffy and fragrant.
What is Tsoureki?
Tsoureki (Greek: τσουρέκι) is a sweet braided bread, Greeks prepare for Easter. It’s also popular in Turkey and other Middle Eastern countries. It consists of flour, butter, eggs and sugar. Its characteristic aromas come from the addition of mastic, mahleb and orange zest. Tsoureki symbolizes Christ’s resurrection. Making tsoureki is a long process but the result is so rewarding. If you are patient and gentle with the dough, then success is guaranteed. This bread is zesty, soft, fluffy and rich. You can enjoy it plain, or spread butter and jam on top. I share the traditional foolproof method and a Nutella version because why not?! The recipe makes 2 breads.
Ingredients for Tsoureki
- Active Dry Yeast
This is one of the most important ingredients for tsoureki. I used active dry yeast but you can use fresh yeast as well. The ratio is 1:3 if using fresh yeast (19 grams of active dry yeast equal 57 grams of fresh yeast.) If the yeast hasn’t bubbled after 15 minutes, it means it has expired. Toss it and use another packet.
- Mastic
Mastiha or Mastic (Greek: Μαστίχα) is a plant resin which can be found exclusively in Chios island. Its flavor is refreshing and similar to pine and cedar. For tsoureki recipe we use ground mastic. It releases a unique fragrance but if you use more than instructed it will give tsoureki a bitter flavor.
- Mahleb
Mahleb or Mahalepi is an aromatic spice made from the seeds of a species of cherry. As with the mastic, we ground mahleb before using in the tsoureki recipe. I purchased mahleb powder so I didn’t have to process it further. Mahleb has a bitter almond and cherry flavor similar to martzipan.
How to make Tsoureki
In a bowl add the lukewarm water, active dry yeast and 1/4 tsp of the sugar. Whisk well, cover with a towel or plastic wrap and let it rest in a warm place for 15 minutes. In the meantime, in a small saucepan pour the milk, 1/2 cup of cubed butter and the remaining sugar. Add the ground mastic, ground mahleb, orange zest, vanilla extract and salt and heat over medium-low heat. Stir, just until the butter is melted. Immediately, remove from heat and allow the mixture to come at room temperature.
While the butter mixture is cooling down, in another bowl whisk together 4 of the eggs and the orange juice. Incorporate the room temperature butter mixture into the bowl with the eggs.
Make the dough
Uncover the yeast mixture. By now, the yeast should be activated and the surface will be bubbly.
Pour the wet mixture into the yeast mixture and whisk for a minute. Melt the remaining 1/4 cup of butter and set aside. Add the sifted bread flour in the yeast mixture and mix using a wooden spoon or by hand. See notes, if using a mixer.
When the flour is incorporated, knead the dough for about 15 minutes while gradually adding the melted butter, until it is no longer sticky. The dough will be soft and stretchy. Grease a large bowl with one teaspoon of oil and place the dough in. Cover with a towel or plastic wrap and let the dough rest and double in size in a warm place. It will take about 2 hours.
[easy-image-collage id=2212]Line two baking sheets with parchment paper and set aside.
Once the dough has doubled in size, gently deflate it with your fingers and cut into 6 equal pieces.
How to braid Tsoureki
On a clean surface, take one piece of the dough and roll it with your hands. Hold the edges of the dough and stretch it by shaking it up and down until you have a long string. Repeat the same procedure with the other two pieces of dough.
[easy-image-collage id=2217]Place the three long strings of dough next to each other and connect the top edges using your fingers. Braid the dough and connect the bottom edges. To form the dough into a braid, connect the top edges of the three strings (photo no 2) with your fingers. Pass the right string on top of the middle string (photo no 3). Now pass the left string on top of the new middle string (photo no 4). Repeat, until you reach the bottom edges. Lastly, pinch the bottom edges with your fingers.
[easy-image-collage id=2222]Place the braided bread in the lined baking sheet. For the Nutella filled tsoureki, roll the dough into three long strings as above. Using a rolling pin, roll each string flat and spread with Nutella.
Pinch the edges of the string together, to seal the filling and braid the same way as before. Cover the breads with a towel or plastic wrap and let them rise once again for 30 minutes in a warm place before baking.
Bake the breads
Preheat oven to 350°F (180C). Mix one egg with 2 tablespoons of water and brush the top of each bread. Sprinkle with almond slivers or sesame seeds. Bake for 35 to 40 minutes changing the baking sheets halfway cooking, until the breads are golden brown on top.
Remove from oven and let them cool for 15 minutes in the baking sheets before transferring to cooling racks. To top tsoureki with red dyed eggs, open a hole to the tsoureki using a spoon while it is still warm. Place the egg in and allow tsoureki to completely cool down.
Can I Freeze Tsoureki?
Store tsoureki at room temperature, covered tightly with plastic wrap to keep it soft. You may also freeze tsoureki for up to 2 months.
If you love this recipe, try these out!
Tsoureki – Greek Easter Sweet Bread
Ingredients
For the Dough
- 7 tbsp Water lukewarm
- 4 tsp Active Dry Yeast
- 1 cup Granulated Sugar
- 1/2 cup Whole Milk
- 3/4 cup Unsalted Butter cubed
- 1/2 tsp Ground Mastic
- 1 tsp Ground Mahleb
- Orange Zest from one orange
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Salt
- 5 Eggs room temperature
- 1/4 cup Orange juice fresh squeezed
- 7 cups Bread Flour sifted
- 1 tsp Oil
- 6 tbsp Nutella optional
Toppings
- Almond Slivers/Sesame Seeds
- Red dyed Eggs
Instructions
For the Dough
- In a bowl add the lukewarm water, active dry yeast and 1/4 tsp of the sugar. Whisk well, cover with a towel or plastic wrap and let it rest in a warm place for 15 minutes.
- In the meantime, in a small saucepan pour the milk, 1/2 cup of cubed butter and the remaining sugar. Add the ground mastic, ground mahleb, orange zest, vanilla extract and salt and heat over medium-low heat.
- Stir, just until the butter is melted. Immediately, remove from heat and allow the mixture to come at room temperature.
- While the butter mixture is cooling down, in another bowl whisk together 4 of the eggs and the orange juice.
- Incorporate the room temperature butter mixture into the bowl with the eggs.
- Uncover the yeast mixture. By now, the yeast should be activated and the surface will be bubbly.
- Pour the wet mixture into the yeast mixture and whisk for a minute.
- Melt the remaining 1/4 cup of butter and set aside.
- Add the sifted bread flour in the yeast mixture and mix using a wooden spoon or by hand. See notes, if using a mixer.
- When the flour is incorporated, knead the dough for about 15 minutes while gradually adding the melted butter, until it is no longer sticky. The dough will be soft and stretchy.
- Grease a large bowl with one teaspoon of oil and place the dough in. Cover with a towel or plastic wrap and let the dough rest and double in size in a warm place. It will take about 2 hours.
- Line two baking sheets with parchment paper and set aside.
- Once the dough has doubled in size, gently deflate it with your fingers and cut into 6 equal pieces.
- On a clean surface, take one piece of the dough and roll it with your hands. Hold the edges of the dough and stretch it by shaking it up and down until you have a long string.
- Repeat the same procedure with the other two pieces of dough.
- Place the three long strings of dough next to each other and connect the top edges using your fingers. Braid the dough and connect the bottom edges. See notes for braiding instructions.
- Place the braided bread in the lined baking sheet.
- For the Nutella filled tsoureki, roll the dough into three long strings as above. Using a rolling pin, roll each string flat and spread with Nutella.
- Pinch the edges of the string together, to seal the filling and braid the same way as before.
- Cover the breads with a towel or plastic wrap and let them rise once again for 30 minutes in a warm place before baking.
- Preheat oven to 350°F (180C).
- Mix one egg with 2 tablespoons of water and brush the top of each bread.
- Sprinkle with almond slivers or sesame seeds.
- Bake for 35 to 40 minutes changing the baking sheets halfway cooking, until the breads are golden brown on top.
- Remove from oven and let them cool for 15 minutes in the baking sheets before transferring to cooling racks. See notes for topping tsoureki with red dyed eggs.
- Enjoy!
Notes
- Have all of the ingredients gathered before you start making tsoureki.
- I suggest using a scale if available to measure precisely all the ingredients.
- The water should be lukewarm nor hot or cold. Use your finger to check the temperature.
- If the yeast hasn’t bubbled after 15 minutes, it means it has expired. Toss it and use another packet.
- I used my oven with the light on to create a warm environment for the dough. If where you live is cold, try preheating your oven for a minute and then place the dough in to rest.
- Be mindful when using mastic. If you add more than instructed it will result in a bitter bread.
- If using mastic crystals, you will need about 3 pieces.
- If you don’t have mastic you can omit it.
- If using a mixer with the dough hook on, mix the yeast mixture, butter mixture and egg mixture on low speed for a minute. Add the sifted bread flour and continue mixing in low speed until the flour is fully incorporated. Change to high speed and mix until the dough is pulling of the mixing bowl for about 7 minutes. Instead of melting the butter add it in cubes gradually.
- To form the dough into a braid, connect the top edges of the three strings with your fingers. Pass the right string on top of the middle string. Now pass the left string on top of the new middle string. Repeat until you reach the bottom edges. Connect the bottom edges with your fingers and transfer to a lined baking sheet.
- Instead of Nutella you can use jam or dried fruits.
- For the last proof the breads should almost double in size. Do not let them rest longer as they will rise more while baking.
- Brush the breads gently so you don’t deflate them.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- If the breads get brown too quickly, cover with aluminum foil and continue baking as instructed.
- To top tsoureki with red dyed eggs, open a hole to the tsoureki using a spoon while it is still warm. Place the egg in and allow tsoureki to completely cool down.
- Store tsoureki at room temperature covered tightly with plastic wrap to keep it soft.
- You may freeze tsoureki for up to 2 months.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
Nutrition
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