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Tsoureki (Greek Easter Bread)

[heart_this] · Apr 1, 2010 · 38 Comments

Tsoureki (Greek Easter Bread), Sliced with Melting Butter

A brioche like sweet bread that is traditionally made for Easter.

Tsoureki is a Greek brioche like bread that is commonly served for major holidays including Easter. I have been seeing tsoureki pop up around the food blogging sphere near Easter every year since I started food blogging and I have been wanting to try making it. The only that held me off for so long was that it commonly includes some ingredients that I had not come across such as mastic and mahlep. (Mastic is the crystallized resin from the mastic tree and mahlep is made from sour cherry seeds from the mahlep tree.) Since last Easter I was able to find both of these ingredients so I was all set to go!
There are many variations of tsoureki including ones with different flavouring and different toppings. One common practice around Easter is to push red eggs into the braids. Since this was my first time making tsoureki, I wanted to keep it nice and simple so I went with the basic flavourings of the mastic, mahleb and orange zest and I omitted all toppings. Several things that I found interesting about this recipe was the use of the butter, eggs and milk as most of my experience with yeast based breads so far have been pretty simple with just yeast, flour water and salt. The dough came together really easily and with the warmth that we have been having recently it rose really quickly. Braiding the bread was the hardest part, though overall it was a fun challenge and everything turned out ok.
One of the reasons that I rarely make my own bread is because freshly home made bread is so addictively good, especially when still warm from the oven. I often find myself inhaling way more than I should before it has even had an chance to cool. The tsoureki was no different! The aroma of mastic, mahlep and orange tantalized me while the bread was baking and I could barely wait for it to cool down before digging in. The tsoureki was nice and soft and moist and yet light and fluffy with a nice bit of chew to it. The flavouring was subtle, but with the amazing aroma it was simply irresistible! I had more than a few slices topped with some melting butter.
Note: You can find the mastic resin and the mahlep at a local Greek or Turkish grocery store or order them online. If you cannot find them, you can replace them with other flavours such as vanilla and or cardamom.

Tsoureki (Greek Easter Bread)

Tsoureki (Greek Easter Bread)

Tsoureki (Greek Easter Bread)

Prep Time: 3 hours 30 minutes Cook Time: 30 minutes Total Time: 4 hours Servings: 2

A brioche like sweet bread that is traditionally made for Easter.

ingredients
  • 1 1/2 tablespoons dry active yeast
  • 1/2 cup milk, luke warm
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons all purpose flour
  • 1 cup water or milk or orange juice
  • 1/2 cup butter, melted
  • 3 eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 tablespoon mahlep, ground
  • 1 teaspoon mastic, ground
  • 2 tablespoons orange zest
  • 6 cups all purpose flour
  • 1 egg + 1 tablespoon water, lightly beaten
directions
  1. Mix the yeast into the milk, along with the sugar, salt and flour and let sit for 10 minutes.
  2. Mix the water, butter, eggs, sugar, mahlep, mastic and orange zest into the yeast mixture.
  3. Mix the flour into the yeast mixture until it forms a dough.
  4. Knead the dough.
  5. Place the dough in a greased bowl, cover and let rise to double its original size, about 2 hours.
  6. Punch the dough down, cut it into 6 parts and form 2 braids.
  7. Place the braid on a grease baking sheet and let rise to double its original size, about 1 hour.
  8. Brush with the egg wash.
  9. Bake in a preheated 350F/180C oven until golden brown, about 20-30 minutes.
Similar Recipes:
French Bread
Strawberry Danish Braid
Beer Bread

Bread, Food, Greek, Recipe

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Reader Interactions

Comments

  1. Little Inbox says

    April 2, 2010 at 12:50 am

    I just got my very first bread baking book. Hopefully I can hands on to bake a simple bread soon.

    Reply
  2. Susan @ SGCC says

    April 2, 2010 at 12:54 am

    That is a beautiful loaf of bread, Kevin. I know just what you mean. If I could get away with it, I'd devour the whole thing!

    Reply
  3. Memória says

    April 2, 2010 at 1:45 am

    What a beautiful braided loaf, Kevin!! I've never heard of this type of bread. You rightly compared it to a brioche because brioches do have eggs and butter in the dough.

    Reply
  4. Anonymous says

    April 2, 2010 at 1:52 am

    That looks really good!

    Reply
  5. Sophie says

    April 2, 2010 at 8:44 am

    Hello Kevin,

    Your tsoureki looks very good,..;so appetizing too!

    Reply
  6. Joanne says

    April 2, 2010 at 10:14 am

    Italians have a bread very similar to this but we use different spices and top it with sprinkles! I will have to try this. Your braid looks lovely.

    Reply
  7. Bellini Valli says

    April 2, 2010 at 10:18 am

    I do not usually bake my own bread for the very same reason Kevin..it is just too good to stop at just one slice.

    Reply
  8. low carb pita bread says

    April 2, 2010 at 11:08 am

    I think it looks so good in its "nice and simpple" version, that there is no need to go crazy with toppings. Either way, there is absolutely no chance to stop at two slices, I love warm bread.

    Reply
  9. Rosa's Yummy Yums says

    April 2, 2010 at 11:14 am

    Your Tsoureki is perfect!

    Cheers,

    Rosa

    Reply
  10. Honeymoon bed breakfast says

    April 2, 2010 at 1:49 pm

    Thanks for sharing this tasty recipe. Its sound is really delicious. It is my favorite recipe and you adding some great delicious ingredients. Thanks again!

    Best Regards,

    Reply
  11. meeso says

    April 2, 2010 at 2:26 pm

    That piece of bread with butter melting on top looks tooo gooood!!!

    Reply
  12. Justine says

    April 2, 2010 at 2:48 pm

    This looks wonderful and I've never heard of mahlep, so I guess I learned something new today!

    Reply
  13. chefany says

    April 2, 2010 at 3:30 pm

    Very nice braid Kevin! And thanks for the info on those spices…I always wondered…and now I must search the middle eastern stores to find them so I can make this beautiful bread!

    Reply
  14. ...love Maegan says

    April 2, 2010 at 4:59 pm

    omg that looks unbelievable! I could eat bread and only bread for the rest of my life …well, not without butter 🙂

    Reply
  15. Yushin Kato says

    April 2, 2010 at 7:31 pm

    I love Tsoureki!! My grandparents always have it whenever i go over to visit for easter :] my grandfather is Greek. It's beautiful and delicious!

    Reply
  16. Rambling Tart says

    April 2, 2010 at 9:30 pm

    You did a beautiful job, Kevin! I've never had this bread but it sounds delectable.

    Reply
  17. [email protected] and Dreams says

    April 3, 2010 at 1:15 am

    I've never heard of this bread but it sure looks delicious 🙂 Thank you!

    Reply
  18. Frank says

    April 3, 2010 at 4:21 pm

    Awesome! Now to find some mastic and mahlep.
    For great recipes and pix, this and Simply Recipes are at the top of my food blog list!

    Reply
  19. Jamie says

    April 4, 2010 at 4:56 am

    Beautiful recipe! I love making my own bread, it is so therapeutic as well as so delicious. This is a beautiful bread and would be wonderful every day. I'd eat this for dessert!

    Reply
  20. Cristina @TeenieCakes says

    April 5, 2010 at 9:09 pm

    Beautiful bread and your braiding! I've never heard of mastic and mahlep…I'll have to do some research on it and where to find it. Do you think you'd want to try it again with the red eggs?

    Reply
  21. Kevin says

    April 6, 2010 at 11:19 am

    Cristina @TeenieCakes: I think that next time I will try it with the red eggs and maybe a topping.

    Reply
  22. Kinz says

    April 6, 2010 at 4:30 pm

    LOOKS SO SOFT!

    Reply
  23. Veggie Belly says

    April 6, 2010 at 5:47 pm

    that is a gorgeous looking bread!

    Reply
  24. Maria says

    April 9, 2010 at 5:08 pm

    That is a beautiful loaf of Tsoureki! I could easily eat an entire loaf myself as well. Not that I should …

    Reply
  25. M. says

    April 9, 2010 at 9:45 pm

    I strongly agree with the statement about homemade bread being terrible addictive….
    Tsoureki looks so much like challah bread….I wonder if they taste similar???

    Reply
  26. eatme_delicious says

    April 10, 2010 at 5:18 pm

    Wow that looks amazing! But I don't think I'll be finding mastic or mahlep anytime soon so likely won't be making it..

    Reply
  27. low cab bread says

    April 23, 2010 at 8:38 am

    It looks beautiful! The recipe doesn't have to be so complicated but I'm afraid mine wouldn't look so nice!

    Reply
  28. Sazji says

    May 11, 2010 at 10:35 pm

    It looks nice but I like it a little richer. My Greek aunts had a "lower octane" one for everyday, but for Easter they upped the butter and eggs. The recipe I use has 1 1/4 c each of milk, butter and sugar. 1 pk yeast mixed with 1/4 c warm water, 8 eggs, and your choice of seasonings (but mahlep is great). There are 10- and 12-egg versions out there too. 😉 Try it!

    Reply
  29. eva mei and me says

    March 25, 2013 at 9:03 pm

    I would love to try this – you didn't say what type of flour to use – Plain or self raising ????

    Reply
  30. Kevin says

    March 27, 2013 at 4:10 pm

    eva mei and me: Plain all purpose flour.

    Reply
  31. rebeskedes says

    March 29, 2013 at 10:00 pm

    Usually in Greece, we use a special flour for Tsoureki, a pretty similar one to the enrichment wheat flour, but soft/plain works good as well. Also, mate, don't bother to put red eggs in. It's just an old tradition and it doesn't add something really special to the recipe.

    Reply
  32. Jackie says

    April 20, 2014 at 4:12 pm

    I made this yesterday! But a little different recipe! But it's wonderful! Almost like it was when we were stationed in Athens many years ago! I'll pin yours too and will try your version next year! Thanks!

    Reply
  33. Anonymous says

    March 24, 2018 at 9:23 pm

    You don’t happen to have a video of making this, do you? I was with you up until dividing the dough into 6 parts and making two braids. I’m a visual learner!

    Reply
  34. Lara says

    April 25, 2019 at 12:11 pm

    Amazing recipe!! Do you think i can use gluten free flour instead of regular flour? We have a gf guest coming to Easter this year. Thanks!

    Reply
    • kevin says

      April 27, 2019 at 10:26 am

      You should be able to! If your gluten-free flour says that you can make a straight substitution then go for it. If it has some suggestions on how to modify recipes when substituting, then you should probably go with them.

      Reply
  35. Eleni says

    May 14, 2021 at 8:04 am

    Hi, Kevin,
    Very pretty loaf – about how long did you knead it, please? Regarding the reader’s comment about skipping the red eggs: to those of us who are Greek Orthodox, they are very important, representing the Holy Trinity, the blood of Christ, and rebirth. Optional for some, but meaningful religious symbolism for many of us.

    Reply
    • kevin says

      May 17, 2021 at 10:32 am

      Knead the dough until the impression left by poking a finger into it fills back out quickly, about 8 minutes in a mixer or 10-12 minutes by hand.

      Reply
  36. Lowell says

    April 15, 2022 at 9:14 am

    What is mahlep and mastic and where do I find it?

    Reply

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