Description
Tsoureki is the ultimate Greek Easter sweet bread. It is known for its unique chewy texture and aromatic flavor, thanks to mahlepi, mastiha, and cardamom. Traditionally braided and often adorned with red-dyed eggs, tsoureki is a staple of Greek Easter celebrations. This recipe ensures a fluffy, rich result with the perfect “stringy” texture inside. Perfect for your Easter table or any time you crave a delicious, fragrant sweet bread!
Ingredients
🍞 For the dough:
- 1 kg strong flour (for tsoureki)
- 250 g sugar
- 200 ml lukewarm milk
- 200 g melted butter
- 3 eggs
- 40 g fresh yeast (or 14 g dry yeast)
- 1 tsp ground mahlepi
- ½ tsp mastiha (ground with a bit of sugar)
- ½ tsp ground cardamom
- Zest of 1 orange 🍊
- ½ tsp salt
🍯 For the glaze:
- 1 egg beaten with 1 tbsp milk
- Sliced almonds
🍽 Instructions
- Activate the yeast
Dissolve the yeast in the lukewarm milk with 1 tbsp sugar and 2 tbsp flour. Stir and let it sit for 15 minutes, until foamy. - Prepare the mixture
In a bowl, beat the eggs with the sugar until fluffy. Add the orange zest, mastiha, mahlepi, and cardamom. - Kneading
Sift the flour and add the salt. Make a well in the center and pour in the yeast mixture and egg mixture. Knead gently, gradually adding the melted butter, until you achieve an elastic, chewy dough. - First rise
Cover the dough and let it rest in a warm place for 2-3 hours, until doubled in size. - Shaping & second rise
Divide the dough and shape it into braids. Place them on a baking sheet with parchment paper and let them rise again for 1 hour. - Glazing & baking
Brush the tsoureki with the beaten egg and sprinkle with sliced almonds. Bake at 170°C (conventional oven) for 25-30 minutes, until golden brown.
💡 Pro Tips
✔ Do not over-knead the dough – gentle handling keeps it fluffy.
✔ Use strong flour to achieve the signature “stringy” interior.
✔ Be patient with the rising process! Tsoureki needs time to develop its airy texture.
✔ Let them cool completely before slicing to maintain their perfect structure.
Enjoy!