📝 About This Recipe
A centerpiece of Greek Easter celebrations, Tsoureki is a luxuriously soft, brioche-like bread famous for its unique 'stringy' texture and aromatic profile. Infused with the exotic scents of Mahlab and Mastiha, this golden-brown braid symbolizes the resurrection and fills the kitchen with a nostalgic, warm aroma. Its glossy finish and rich, buttery crumb make it an unforgettable treat that bridges the gap between bread and pastry.
🥗 Ingredients
The Yeast Starter
- 1/2 cup Whole milk (lukewarm, about 100°F/38°C)
- 2 packets Active dry yeast (approx. 14g total)
- 1 tablespoon Granulated sugar
- 2 tablespoons Bread flour (taken from the main flour allotment)
The Flavor Aromatics
- 2 teaspoons Mahlab (Mahlepi) powder (ground cherry pits)
- 1/2 teaspoon Mastiha (Mastich) resin (ground with a pinch of sugar)
- 1 tablespoon Orange zest (from one large orange)
- 1 teaspoon Vanilla extract (high quality)
The Dough
- 7-8 cups Bread flour (high protein flour is essential for the stringy texture)
- 1 1/2 cups Granulated sugar
- 4 large Eggs (at room temperature)
- 1 cup Unsalted butter (melted and cooled slightly)
- 1 cup Whole milk (warm)
- 1/2 teaspoon Sea salt (fine grain)
Glaze and Garnish
- 1 Egg yolk (beaten with 1 tablespoon water)
- 1/4 cup Sliced almonds (for topping)
- 2 pieces Red dyed hard-boiled eggs (optional, for traditional decoration)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm milk, yeast, 1 tablespoon of sugar, and 2 tablespoons of flour. Let it sit in a warm place for 10-15 minutes until it becomes frothy and bubbly.
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2
Using a mortar and pestle, grind the Mastiha resin tears with a teaspoon of sugar until it forms a fine powder. Do not use a food processor as the friction heat can make the resin sticky.
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3
In the bowl of a large stand mixer, whisk the 4 eggs and 1.5 cups of sugar until pale and fluffy. Pour in the warm milk, melted butter, Mahlab, ground Mastiha, orange zest, vanilla, and salt. Mix until combined.
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4
Add the yeast starter to the wet mixture and stir gently. Begin adding the bread flour one cup at a time, using the dough hook attachment on low speed.
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5
Knead the dough for about 10-12 minutes on medium-low speed. The dough should be soft, elastic, and slightly tacky, but it should pull away from the sides of the bowl. If it’s too sticky, add flour one tablespoon at a time.
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6
Place the dough in a large, lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for 2 to 2.5 hours, or until it has doubled in size.
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7
Gently punch down the dough to release air. Divide the dough into two equal portions (for two loaves). Divide each portion into three equal pieces.
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8
Roll each piece into a long rope, about 12-14 inches long. Braid three ropes together to create a loaf, tucking the ends underneath securely.
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9
Place the braided loaves on a baking sheet lined with parchment paper. If using red eggs, gently nestle one egg into the top of the braid near the end. Cover and let rise again for 45-60 minutes.
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10
Preheat your oven to 340°F (170°C). Gently brush the surface of the risen loaves with the egg wash, being careful not to deflate the dough.
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11
Sprinkle the sliced almonds generously over the top of the loaves.
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12
Bake for 40-45 minutes until the bread is a deep mahogany brown and sounds hollow when tapped on the bottom. If the bread browns too quickly, cover loosely with foil halfway through.
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13
Transfer to a wire rack to cool completely before slicing. This allows the crumb structure to set perfectly.
💡 Chef's Tips
Use high-protein bread flour rather than all-purpose; the gluten is what creates the signature 'stringy' texture of authentic Tsoureki. Ensure your spices (Mahlab and Mastiha) are fresh; they provide the soul of the bread and cannot be substituted with common spices. Avoid over-flouring the dough during the kneading process; the dough should remain slightly tacky to ensure a soft, moist loaf. Temperature is key: Ensure your eggs and liquids are warm (not hot) to keep the yeast happy and the butter emulsified. To keep the bread fresh, wrap it tightly in plastic wrap once cooled; it also freezes beautifully for up to three months.
🍽️ Serving Suggestions
Serve thick slices toasted with a generous spread of unsalted butter and Greek honey. Pair with a strong cup of Greek coffee or a frothy Frappé for a traditional afternoon treat. Enjoy alongside a piece of salty Feta cheese for a perfect sweet-and-savory flavor profile. Transform leftovers into the most incredible French Toast or bread pudding you've ever tasted. Serve as part of a traditional Easter Sunday feast with roasted lamb and colored eggs.