Tsoureki – Traditional Greek Easter Bread

Makes 4 loaves

Learn how to make Tsoureki, the traditional Greek Easter bread, with this easy step-by-step recipe. This aromatic and fluffy braided bread is infused with unique flavors like mahlepi, mastiha, and orange zest, making it a festive favorite. Perfect for Easter celebrations, this recipe yields 4 delicious loaves and includes tips for kneading, braiding, and achieving the perfect golden crust. Whether you’re a seasoned baker or trying Tsoureki for the first time, this guide will help you create a masterpiece to share with family and friends. Watch now and bring the taste of Greece to your table!

2 cups plus 2-3 tablespoons, milk
2 envelopes active dry yeast
8-10 cups bread flour
1 3/4 cups sugar
1 cup blanched almond slivers
1 teaspoon salt
Grated rind of one orange
Grated rind of one lemon (optional)
1 teaspoon mahlepi
1 teaspoon mastiha crystals ground to a powder in a mortar with 1 teaspoon sugar
1/4 pound softened butter
5 eggs very well beaten
4 to 8 red dyed eggs

Instructions
1. Warm two cups of milk and place in a large bowl. Add the yeast, one cup of the flour, and 1/4 cup of the sugar. Cover and proof for one hour.

2. In a very small pot, bring the mahlepi to a boil in 3 tablespoons water and let it seep for 10 minutes. Drain out the seeds and retain the liquid. Alternatively, crush the seeds in a spice grinder or mortar and pestly. In a large bowl, combine seven cups of flour, the ground almonds, salt, remaining sugar, orange rind, aniseeed (optional), pulverized mastiha and mahlepi water or crushed seeds. Make a well in the center. Add the yeast mixture, melted butter or olive oil, and eggs. Work from the center outwards, stirring the mixture until a dough begins to form.

3. Dust a worksurface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn;t stick to your hands, about 12 minutes. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours.

4. Punch down dough. Divide into four balls and then divide each ball into three more balls. Keep everything covered with a kitchen towel.

Take the first three balls and roll each into ropes 12-15 inches long, and about 1 1/2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact. Press one or two dyed eggs between the strips of the braid.

Repeat the procedure to make the remaining tsourekia. Place the breads on a parchment-lined or lightly oiled baking sheet, covered, and let rise for two hours, or until doubled in bulk.

5. While the braids are rising, preheat oven to 375 degrees Farenheit (190°C). Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds. Bake for about 40-45 minutes, or until golden brown. The bread should sound hollow when tapped on the bottom. Remove and cool on racks.

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