TSOUREKI | Greek Easter Bread

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Tsoureki: The Sweet, Aromatic Greek Easter Bread Made Simple.

If there’s one Greek pastry that captivates both the senses and the soul, it’s Tsoureki. This fragrant, sweet, and slightly spiced bread is an essential part of Greek culture, particularly during Easter, but its deliciousness makes it worthy of enjoying all year round. With its soft, fluffy texture, rich flavour, and the distinctive aromas of mahlepi and mastica, Tsoureki is the perfect centerpiece for your Easter celebrations.

An oven tray with Tzoureki, a Greek easter bread flavoured with Mahelpi and Mastic

What is Tsoureki?
Tsoureki (pronounced tsoo-REH-kee) is a traditional Greek sweet bread that’s typically made during Easter but also enjoyed at other celebrations such as New Year as a Vasilopita. The bread is made with a rich dough that’s flavored with spices like mahlepi (a cherry pit kernel) and mastic (a resin from the mastic tree), which give Tsoureki its distinctive taste and aroma.

While Tsoureki is often braided into a round or oval shape, it can be made in various forms, and topped red boiled eggs for Easter. The texture is soft and pillowy, with a slight sweetness and a subtle, almost floral fragrance. Tsoureki is a beautiful bread that’s as much a joy to bake as it is to eat.

The Origins of Tsoureki
Tsoureki is deeply embedded in Greek culinary tradition, and its origins are thought to trace back to ancient Greece. The Greeks have long had a tradition of making special breads for festive occasions, and Tsoureki evolved from these earlier customs. The incorporation of mahlepi and mastic into the dough is what gives Tsoureki its uniquely Greek flavour.

In the past, Tsoureki was often baked in large, communal ovens, and the bread was shaped into intricate braids to symbolize the Eucharist (a Christian symbol of the body of Christ). Over time, these loaves were adorned with red eggs for Easter, making Tsoureki not only a food for the soul but also a symbol of rebirth and new beginnings.

You can purchase my tsoureki recipe tea towel here: Tsoureki Tea Towel

Some tips when baking your Tsoureki.
  • A stand mixer can be used to incorporate ingredients and knead the dough before the first proof.
  • All ingredients should be at room temperature, apart from the lukewarm water.
  • Ensure the instant dry yeast is fresh or newly opened.
  • When allowing the yeast to activate in the water and sugar, it should bubble on the surface.
  • The first proof can take up to three hours, temperature and weather affect the rise. You can turn your oven on for 2-3 minutes, then turn it off. Place the bowl inside the warm oven covered with a towel (ensuring it is not too hot).
  • After the first proof and the dough is removed from the bowl, do not knead it. Only divide it into three equal pieces and pull and stretch it to create long pieces for the plait. Pulling and stretching will help the Tsoureki get its signature stringiness when baked.
  • If you wish to bake your Tsoureki with a red egg, place it into the dough after you’ve created your desired shape before the second proof.
  • The second proof is important. Ensure you notice a rise in the shape before baking.
  • Quantities for mastica and mahelpi can be altered according to your preference.

Recipe makes 1 large Tsoureki and can be doubled to make 2.

A LOAF OF TSOUREKI CUT IN HALF

TSOUREKI | Greek Easter Bread

Mary Politis
5 from 12 votes
Print Recipe
For me, Greek Easter is not complete without Tsoureki. It symbolises the Resurrection of Christ as the dough rises after it has been shaped taking on its true form. The red egg placed is also symbolic of the blood of Jesus Christ and his resurrection once it is cracked. Honestly, one can not misinterpret these flavours that perfume our homes during Easter Holy Week. Mastica and Mahelpi are truly the aroma of Easter and are such unqiue additions to Tsoureki.
Prep Time 3 hours
Cook Time 40 minutes
Servings 1 loaf

Ingredients
  

  • 1/4 cup lukewarm water
  • 2 tsp instant dried yeast
  • Pinch of sugar
  • 1/3 cup full cream milk
  • 65 g unsalted butter
  • 100 g caster sugar
  • 2 eggs
  • 500 g plain flour or bread flour
  • Zest of 1/2 orange
  • 1/2 tsp ground mahelpi
  • 1/4 tsp ground mastica
  • Flaked almonds

Egg wash

  • 1 egg
  • 2 tbsp water

Instructions
 

  • Begin by combining water, instant dried yeast & a pinch of sugar in to a small bowl. Set aside until it bubbles. In a small pot place butter, sugar, and milk over low heat. Stir ingredients until the butter just melts. Set aside to cool then whisk in the eggs.
  • In a large bowl combine 400g of the plain flour and reserve the other 100g. Grate in the orange zest, add the mahelpi and mastica. Pour the yeast mixture into the cooled milk, sugar, and egg mix. Stream it into the bowl with flour and incorporate until a sticky dough forms. Add a tablespoon of the leftover flour at a time kneading it through until a soft dough forms (you may not need all the flour).
  • Knead the dough for 5 minutes. Place it back into the bowl positioning it in a warm location covered with a tea towel. Allow the dough to proof for a couple of hours or until it doubles in size.
  • Once ready, divide the dough into three equal pieces. Stretch & roll out each piece until it’s long enough to plait into a braid. Create your favourite braid or design then allow the Tsoureki to proof for another 30 minutes or so until it rises again.
  • Preheat your oven to 170 degrees Celsius fan forced and place the oven rack toward the bottom of your oven. Brush the egg wash onto the dough and sprinkle with flaked almonds. Bake for approximately 30 minutes and deep golden in colour.
  • This recipe can be created by hand and electric mixer. Same instructions apply.

Notes

Some tips when baking your Tsoureki.

  • A stand mixer can be used to incorporate ingredients and knead the dough before the first proof.
  • All ingredients should be at room temperature, apart from the lukewarm water.
  • Ensure the instant dry yeast is fresh or newly opened.
  • When allowing the yeast to activate in the water and sugar, it should bubble on the surface.
  • The first proof can take up to three hours, temperature and weather affect the rise. You can turn your oven on for 2-3 minutes, then turn it off. Place the bowl inside the warm oven covered with a towel (ensuring it is not too hot).
  • After the first proof and the dough is removed from the bowl, do not knead it. Only divide it into three equal pieces and pull and stretch it to create long pieces for the plait. Pulling and stretching will help the Tsoureki get its signature stringiness when baked.
  • If you wish to bake your Tsoureki with a red egg, place it into the dough after you’ve created your desired shape before the second proof.
  • The second proof is important. Ensure you notice a rise in the shape before baking.
  • Quantities for mastica and mahelpi can be altered according to your preference.
Keyword Easter
Posted in Recipe, Sweets.

22 Comments

  1. 5 stars
    This is the closest recipe to my beautiful Yiayia’s. Thank you so much! Gorgeous texture and it’s so simple to make.

  2. 5 stars
    Used bread flour instead of AP as I’ve tried in the past. Turned out very nice. Moist, sweet and comforting like my grandmother’s. Will be my future go to recipe. Thank you for the helpful video on YouTube as well.

  4. 5 stars
    Perfection! The easiest recipe to follow. Very excited for my Greek MIL to try it tomorrow for Easter ❤️

    Thank you for sharing Mary.

  5. 5 stars
    Was an easy to follow recipe and the quantities worked out a treat.
    Taste was spot on, texture light and beautiful.
    I used a machine with a dough hook and bread flour.
    This is my new go to recipe for tsourekia… thanks Mary! X

  6. 5 stars
    After years of trial and error, this is the first time I made a successful Tsoureki! My daughter made it first and told me about it. Easy, delicious, and great texture.

  8. 5 stars
    Incredible! After making another recipe (and failing, I tried this one). It is beyond words sensational. Easy to follow, beautiful appearance and a light / fluffy texture! Thank you! This recipe is a game changer!!

  10. 5 stars
    50/10!!!

    I love love LOVE this recipe! It’s so easy to follow, and the video also really helps too (if you’re unsure when reading the instructions).

    Again, my tsoureki turned out PERFECTLY (if not better than last year), and I’ve had some amazing comments on how delicious and fragrant it is!!

    Thanks so much for this amazing recipe Mary! 💜

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