Go Back
–+ servings
Two pieces of tsoureki (Greek Easter bread) on a white counter with pastel coloured easter eggs.
Print Recipe
5 from 3 votes

Sweet Tsoureki Recipe (Traditional Greek Easter Bread)

Tsoureki is a traditional Greek easter bread that is beautifully braided to symbolize the Holy Trinity. It's infused with aromatic spices like mahlepi, mastiha, and orange zest. The texture of this sweet bread is stringy when pulled apart and is so delicious!
Prep Time5 hours
Cook Time1 hour 15 minutes
Additional Time5 minutes
Total Time6 hours 20 minutes
Course: Desserts, Holidays
Cuisine: Greek
Keyword: greek easter bread, holidays, sweet bread
Servings: 4 tsourekia
Calories: 1235kcal
Author: Ria Mavrikos

Ingredients

Yeast mixture

  • 2 tablespoons quick rise instant yeast
  • 1/2 teaspoon sugar
  • 1/4 cup homogenized milk lukewarm - added to the yeast

Tsoureki dough

  • 3 eggs room temperature
  • 1/4 teaspoon pure vanilla extract
  • 1 ¼ cups white granulated sugar
  • 1/2 cup unsalted butter melted but not hot
  • 5 cups all-purpose flour
  • zest of two oranges
  • 1/4 teaspoon mastiha powder ground
  • 1 ½ teaspoons mahlepi powder ground
  • pinch of salt about 1/8 teaspoon
  • 1 cup homogenized milk lukewarm
  • 1/4 cup unsalted butter melted but not hot

Egg wash

  • 1 egg to brush on top of the tsoureki before it goes in the oven
  • 1 tablespoon milk

Instructions

  • Prepare the yeast mixture.
    In a medium-sized bowl, combine instant yeast, sugar, and warm milk. Stir together, then cover with plastic wrap and a clean kitchen towel. Place the mixture in a warm, dry spot for 15 minutes. If the yeast doesn't bubble, it's likely expired. If that's the case you'll need to repeat the above steps with new yeast.
    2 tablespoons quick rise instant yeast, 1/2 teaspoon sugar, 1/4 cup homogenized milk
  • Beat the eggs, sugar, and butter.
    In the bowl of an electric mixer, whisk eggs, vanilla extract, and sugar on medium speed for 15-20 minutes. Then turn off the mixer and add ½ cup melted butter. Mix together. The remaining ¼ cup of the melted butter will be added to the tsoureki mixture at the end of this recipe.
    3 eggs, 1/4 teaspoon pure vanilla extract, 1 ¼ cups white granulated sugar, 1/2 cup unsalted butter
  • Prepare the dry ingredients.
    In a large bowl, combine the flour, orange zest, ground mastiha, mahlepi, and a pinch of salt, and whisk together. Set aside.
    5 cups all-purpose flour, 1/4 teaspoon mastiha powder, 1 ½ teaspoons mahlepi powder, zest of two oranges, pinch of salt
  • Add the yeast and milk to the egg mixture.
    On medium speed, add in the yeast mixture until it's incorporated and then slowly pour in the lukewarm milk to prevent curdling. If the batter curdles, add a couple of tablespoons of flour and continue mixing. Mix for 10 minutes, then turn off mixer and switch from the whisk attachment to the dough hook.
    1 cup homogenized milk
  • Add the dry ingredients and first rise.
    Turn on the mixer and gradually add the flour mixture, followed by ¼ cup melted butter. Mix until a soft, slightly sticky dough forms. Press the dough gently in the bowl with your hands. Transfer the dough to a greased, large bowl (use a little bit of melted butter), ensuring enough space for the dough to rise. Cover with plastic wrap and a clean kitchen towel, then place in a warm, dry spot to rise for 45-60 minutes, or until doubled in size.
    1/4 cup unsalted butter
  • Braid the tsoureki.
    Gently press down the dough and transfer it to a clean and lightly floured surface. Roll the dough into a log, then cut it into six even pieces. Divide each piece in half to make 12 small dough balls. For each tsoureki, use 3 dough balls, rolling each into an even-length rope. They should be even in thickness and length. Braid the dough and place the tsourekia on a greased, non-stick baking sheet or parchment paper. This recipe makes four tsourekia.
  • Second rise.
    Loosely cover the braided tsourekia with plastic wrap and a light, clean kitchen towel. Avoid using heavy towels, as they may affect the dough's rise. Place the tsourekia in a warm, dry spot to rise for 45-60 minutes.
  • Brush with egg wash and bake the tsoureki.
    Preheat the oven to 350°F on bake. In a small bowl, whisk one egg with a bit of milk. Brush the tsoureki with the egg wash for a golden finish. Bake at 350°F for 25-30 minutes, or until golden brown. Leave about 6 inches between the tsourekia, as they will rise more in the oven. Once the tsourekia are ready, remove them from the oven. Allow them to cool on the baking sheet for a few minutes, and then transfer to a cooling rack.
    1 egg, 1 tablespoon milk

Notes

    • I'd recommend using a light-coloured baking sheet so that the tsoureki bakes evenly, and I like to bake the tsoureki on the second rack from the bottom
    • It's also essential to allow the dough to rise properly. If the quick yeast doesn't bubble, then it's gone bad. In this case, it's best to start fresh with fresh new instant yeast. Otherwise, your tsoureki may not rise properly. Also, when adding milk to the yeast, it should be slightly warm but not too hot, or it could kill the yeast.
    • You can make tsoureki in different sizes. For fluffier tsoureki, you can use larger dough ball amounts and then not roll the dough as thin for the braids.
    • The dough will be soft and slightly sticky, but you should be able to handle it without it sticking to your hands. Buttering your hands or the surface before braiding the tsourekia can also be helpful.
    • The tsoureki will rise more in the oven, so it's good to leave enough space in between the tsoureki. I recommend only putting two tsourekia on one baking sheet (if there's enough space between them) since they will rise and puff up as they bake.

Nutrition

Serving: 1g | Calories: 1235kcal | Carbohydrates: 187g | Protein: 25g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 102mg | Potassium: 379mg | Fiber: 5g | Sugar: 67g | Vitamin A: 1431IU | Vitamin C: 0.01mg | Calcium: 158mg | Iron: 8mg