📝 About This Recipe
Tsoureki is the crown jewel of the Greek Easter table, a soft, stringy, and deeply aromatic sweet bread that fills the home with the scent of Mediterranean spices. What sets this brioche apart is the unique combination of Mahlepi and Mastic resin, creating a complex flavor profile that is simultaneously floral, piney, and sweet. Achieving the perfect 'kordoni' (stringy texture) is the hallmark of a master baker, making this a rewarding project for any bread enthusiast.
🥗 Ingredients
The Yeast Starter
- 14 grams Active dry yeast (or 2 packets)
- 1/2 cup Whole milk (lukewarm, about 100-110°F)
- 1 tablespoon Granulated sugar (taken from the main sugar amount)
The Dough
- 1 kg Bread flour (high protein flour is essential for the stringy texture)
- 1.5 cups Granulated sugar
- 3 large Eggs (at room temperature)
- 150 grams Unsalted butter (melted and cooled slightly)
- 1 cup Whole milk (lukewarm)
- 2 tablespoons Orange zest (finely grated from fresh oranges)
- 1/2 teaspoon Salt
The Aromatics
- 2 teaspoons Mahlepi (Mahlab) (ground cherry pits)
- 1/2 teaspoon Mastic (Masticha) tears (ground with a pinch of sugar in a mortar and pestle)
- 1 teaspoon Vanilla extract
The Finish
- 1 Egg yolk (beaten with 1 tbsp water for the wash)
- 1/4 cup Slivered almonds (for topping)
- 2 pieces Red dyed hard-boiled eggs (traditional for Easter decoration)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm milk, yeast, and 1 tablespoon of sugar. Let it sit for 10-15 minutes until it becomes frothy and activated.
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2
In a large stand mixer bowl, whisk the eggs and the remaining sugar for 3-4 minutes until pale and slightly fluffy.
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3
Add the lukewarm milk, melted butter, orange zest, vanilla, ground mahlepi, and ground mastic to the egg mixture. Whisk until well combined.
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4
Switch to the dough hook attachment. Gradually add the flour and salt to the wet ingredients while the mixer is on low speed.
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5
Knead the dough on medium-low speed for about 10-15 minutes. The dough should be soft, elastic, and slightly sticky, but it should pull away from the sides of the bowl. Do not add more flour; the stickiness helps with the texture!
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6
Transfer the dough to a large, lightly oiled bowl. Cover with a warm, damp cloth and let it rise in a warm, draft-free spot for 2 hours or until it has doubled in size.
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7
Gently punch down the dough to release the air. Divide the dough into two equal portions to make two loaves.
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8
For each loaf, divide the dough into three equal pieces. Roll each piece into a long rope (about 12-14 inches long).
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9
Braid the three ropes together tightly. Tuck the ends underneath to secure. If making for Easter, gently nestle a red-dyed egg into one end of the braid.
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10
Place the braided loaves on a baking sheet lined with parchment paper. Cover with a dry towel and let them rise again for another 45-60 minutes until they look puffy.
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11
Preheat your oven to 325°F (165°C). Gently brush the surface of the risen loaves with the egg wash, being careful not to deflate them.
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12
Sprinkle the slivered almonds generously over the top of the loaves.
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13
Bake for 40-45 minutes, or until the loaves are a deep golden brown and sound hollow when tapped on the bottom. If they brown too quickly, tent them loosely with foil.
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14
Remove from the oven and let them cool completely on a wire rack before slicing. This allows the internal crumb to set perfectly.
💡 Chef's Tips
Temperature is key: Ensure your milk is lukewarm, not hot, or you will kill the yeast. Avoid over-flouring: The dough should be tacky; adding too much flour will make the bread dense rather than stringy. Sift your flour: For the lightest possible texture, sift your bread flour before adding it to the wet ingredients. Fresh spices: Buy whole Mahlepi and Mastic and grind them yourself for a significantly more vibrant aroma. Proofing environment: If your house is cold, place the dough in a turned-off oven with the oven light on to create a warm proofing box.
🍽️ Serving Suggestions
Serve thick slices toasted with a generous spread of Greek honey or Nutella. Pair a slice with a strong cup of Greek coffee or a frothy Frappé. Enjoy as part of a traditional Easter Sunday breakfast with hard-boiled eggs. Transform day-old Tsoureki into the most incredible French Toast you've ever tasted. Serve alongside a platter of fresh fruit and sharp Graviera cheese for a sweet and savory balance.