Mediterranean🍞 Bread & bakery

Greek Easter Bread (Tsoureki)

Name: Greek Easter Bread (Tsoureki)
Total time: 5 h
Cuisine: Mediterranean
Ingredients: 1¼ cups Lukewarm milk; 1 tsp Sugar (for yeast starter); 1 tbsp Active dry yeast; 2 tbsp Flour (for yeast starter); 720 g Bread flour; 1 tbsp Ground mahlepi seeds; ~1 tbsp Orange zest; ½ tsp Salt; ½ tsp Ground mastiha and sugar mixture; 1 cup Granulated sugar; 2 Eggs (room temperature); 2 tsp Pure vanilla extract; 4 oz Unsalted butter (softened, room temperature); ~2 Egg yolks (for egg wash); ~1 tbsp Milk (for egg wash); ~½ cup Sliced almonds (for decoration)

⏱ 300 min

A classic Greek sweet Easter bread infused with mahlepi, mastiha, orange zest, and vanilla — fluffy and perfect for pulling apart.

Adapted from a video by Dimitra's Dishes

Easter Bread Recipe (Greek Tsoureki)

Watch on YouTube

Ingredients

Lukewarm milk1¼ cups
Sugar (for yeast starter)1 tsp
Active dry yeast1 tbsp
Flour (for yeast starter)2 tbsp
Bread flourAbout 4 1/2 cups720 g
Ground mahlepi seeds1 tbsp
Orange zestCan substitute with lemon zest~1 tbspest.
Salt½ tsp
Ground mastiha and sugar mixture½ tsp
Granulated sugar1 cup
Eggs (room temperature)

Steps

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1
Grind the mahlepi seeds in a coffee grinder to a medium consistency, or finer if you prefer no visible seeds.
2
Grind the mastiha with a little sugar until it becomes a fine powder (the sugar prevents it from overheating and sticking), then set aside.
3
In a mixing bowl, combine the lukewarm milk, sugar, active dry yeast, and flour. Let it sit until it becomes foamy and cloud-like on top, confirming the yeast is active.
4
In another bowl, whisk together the bread flour, ground mahlepi, orange (or lemon) zest, salt, and the mastiha-sugar mixture.
5
Once the yeast starter is puffy, add the granulated sugar, eggs, and vanilla extract to it. Then add all the dry ingredient mixture along with the softened butter. Knead on low speed with a dough hook for about 10-12 minutes (or about 15 minutes by hand).
6
Transfer the dough to a lightly greased bowl large enough to allow it to double in size. Loosely cover with plastic wrap and let it rise in a warm spot for about 3-4 hours until doubled.
7
Once risen, divide the dough into two portions for large braided loaves, or into smaller portions to make three wreath-shaped loaves. Roll the dough into ropes and braid or twist them into shape, then place on parchment-lined baking trays.
8
Whisk together egg yolks and milk to make an egg wash, brush it over the loaves, and optionally decorate with sliced almonds.
9
Let the shaped loaves rise a second time at room temperature for about 30-35 minutes, just until slightly puffed (not doubled).
10
Preheat the oven to 350°F (about 177°C) and bake the loaves for about 30-35 minutes until they turn a beautiful mahogany color.
11
Once baked, let the bread rest for at least 30 minutes to let the steam settle before serving. Once cooled, pull apart and enjoy.

Greek Easter Bread (Tsoureki)

Ingredients

Steps

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