📝 About This Recipe
Tsoureki is the soul of a Greek Easter, a majestic, braided brioche-style bread characterized by its intense aromas of Mahlepi and Mastiha. This recipe yields a loaf with a distinct 'stringy' texture that pulls apart in long, buttery ribbons, crowned with a traditional crimson-dyed egg. It is a labor of love that fills the home with the warm, exotic scents of the Mediterranean spring.
🥗 Ingredients
The Yeast Starter
- 1/2 cup Whole milk (lukewarm, about 100°F)
- 2 packets Active dry yeast (14 grams total)
- 1 tablespoon Granulated sugar
- 2 tablespoons All-purpose flour
The Aromatics & Dough
- 7-8 cups Bread flour (high protein is essential for the stringy texture)
- 1 1/2 cups Granulated sugar
- 1 cup Unsalted butter (melted and cooled slightly)
- 4 Large eggs (at room temperature)
- 1 cup Whole milk (lukewarm)
- 1 tablespoon Mahlepi (Mahlab) (ground cherry pits)
- 1/2 teaspoon Mastiha (Mastic) (ground with a pinch of sugar)
- 2 tablespoons Orange zest (from fresh oranges)
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Salt
The Finish
- 1 Egg yolk (mixed with 1 tbsp water for glaze)
- 1/4 cup Blanched almond slivers (for topping)
- 2 pieces Red dyed hard-boiled eggs (traditional Easter decoration)
👨🍳 Instructions
-
1
In a small bowl, whisk together the lukewarm milk, yeast, 1 tablespoon sugar, and 2 tablespoons flour. Cover and let it sit in a warm spot for 10-15 minutes until it becomes very frothy.
-
2
Using a mortar and pestle, grind the Mastiha tears with a pinch of sugar until they become a fine powder. Do not use a food processor or they will turn gummy.
-
3
In a stand mixer fitted with the whisk attachment, beat the 4 eggs and 1.5 cups of sugar until pale and fluffy, about 5 minutes.
-
4
Switch to the dough hook. Add the yeast starter, the remaining cup of warm milk, melted butter, Mahlepi, ground Mastiha, orange zest, vanilla, and salt. Mix on low speed until combined.
-
5
Begin adding the bread flour one cup at a time. Continue mixing until a soft, sticky dough forms that starts to pull away from the sides of the bowl. You may not need all 8 cups; the dough should be tacky but manageable.
-
6
Knead the dough on medium-low speed for at least 10-12 minutes. This long kneading time is crucial to develop the gluten strands that create the 'stringy' texture.
-
7
Place the dough in a very large, lightly oiled bowl. Cover with a damp cloth and leave in a warm, draft-free place to rise until tripled in size, about 2 to 3 hours.
-
8
Gently punch down the dough and divide it into two equal portions (for two loaves). Divide each portion into three equal pieces.
-
9
Roll each piece into a long rope, about 12-15 inches long. Braid the three ropes together tightly, tucking the ends underneath. Repeat for the second loaf.
-
10
Place the braided loaves on baking sheets lined with parchment paper. Cover with a light towel and let rise again for 1 hour until doubled in size.
-
11
Preheat your oven to 335°F (170°C). Gently brush the loaves with the egg wash, being careful not to deflate them. Sprinkle with almond slivers.
-
12
If using, nestle a red-dyed egg into the top of the braid near one end. Bake for 40-45 minutes until the loaves are a deep mahogany brown and sound hollow when tapped on the bottom.
-
13
Transfer to a wire rack to cool completely before slicing. Resisting the urge to cut it warm ensures the crumb sets perfectly.
💡 Chef's Tips
Temperature is everything: ensure your milk is warm but not hot, as excess heat will kill the yeast. Don't skimp on the Mahlepi and Mastiha; these are the specific spices that give Tsoureki its authentic 'Greek' flavor. Avoid over-flouring the dough during the shaping process; a slightly tacky dough yields a much softer, lighter bread. Use bread flour instead of all-purpose flour to achieve the high gluten content necessary for the signature elastic, stringy pull-apart texture. If your oven runs hot, cover the loaves loosely with foil halfway through baking to prevent the sugar-rich dough from burning.
🍽️ Serving Suggestions
Serve thick slices toasted with a generous spread of Greek honey or unsalted butter. Pair with a cup of strong, hot Greek coffee or a cold Frappé. Enjoy alongside a slice of salty Graviera or Kefalotyri cheese for a perfect sweet-and-savory balance. In the days after Easter, use any leftovers to make the most incredible French Toast or bread pudding you've ever tasted. Serve as part of the traditional Easter Sunday feast alongside roasted lamb and lemon potatoes.