My Greek Easter Bread-Tsoureki has been a lifelong journey in the making and why I think keeping our cultural traditions is so important. I share with you all the secrets of how you can make these fragrant, delicate sweet loaves in your kitchen. We discuss the 2 spices – Mahlepi and Masticha that give Tsoureki it’s special aroma and flavour. For everyone all around the world celebrating Orthodox Easter this bread is a annual tradition. FULL RECIPE BELOW.
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RECIPE: GREEK EASTER BREAD – TSOUREKI
4 cups all-purpose flour ( 1000ml)+ upto 1 cup for kneading
1 ½ tsp. instant yeast (7.5 ml) or 1 ½ pkgs active dry yeast
¾ cup warm milk (180 ml)
1/2 cup warm water (125 ml)
3 eggs
1/3 cup melted butter (80 ml)
3/4 cup sugar(180 ml)
1 tsp. ground anise(5 ml)
1 tsp mahlepi (5 ml)
1/2 tsp. ground masticha (available at Greek food shops)(2.5 ml)
grated zest of 1 lemon
grated zest of 1 orange
1 tsp salt (5 ml)
1 beaten egg for brushing bread
Combine 4 cups flour in a bowl of stand mixer fitted with hook. Stir in yeast.
In another medium bowl whisk water, milk, eggs, sugar, spices, grated lemon and orange zest and melted butter . Add egg mixture to flour on low speed. Mix on low until dough is sticky and begins to slide up the hook, about 5 minutes. Add the salt last. Adding flour as needed.
Turn mixture on to well floured surface and knead using flour as required. Dough may not require full amount of flour. Dough should be smooth and elastic but slightly sticky to the touch. Process should take about 10 minutes. Let rest in a buttered bowl covered with plastic for 2 hours or until doubled in bulk.
Gently turn onto un-floured surface. Pull gently into a rectangle and cut into separate 3 equal portions and cut each of those into 3 strands. Gently hold onto ends of strands and tap gently to stretch. Braid three strands into one braid.
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Transfer braid to baking sheet lined with parchment paper. Place a hard boiled red tinted Easter egg where seam is. Cover and let wreath rise in a warm place for about 50- 60 minutes or until finger imprint does not spring back.
Brush with beaten egg and bake on middle rack of preheated oven at 325 D on convection, for 33-33 minutes or until brown and hollow sounding when tapped on bottom. Cool completely.
Makes 3 braids
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Would cardamom instead of star anise be a complimentary flavor? Or perhaps cardamom AND anise?
Pls xanum share dates w/ chorek
I made this for Easter this year. It was a hit! The bread is also good as a gift between holidays.
Looks nice and yummy! 😍😋👌
I always gable down one all by myself. They are baked by my Greek neighbor's lady which she refuse to give me the recipe. So thank you for sharing.
I can’t thank you enough for your fabulous recipe and all of your tips and advice. It came out amazing! I lost my Yia Yias, Aunt and Mom before I ever had the chance to learn from them, but I know they would be so proud that I am able to now make and share this tradition with my children. Thank you, thank you!
Mmmm
Temp for regular oven is 300? For how long?
Braids are proofing now
Chapeau bas! ( translation from French “my hat goes to you”) I made the Easter bread and it was success , very close to yours! Thank you for making us better cooks, giving us detailed instructions and hints to avoid failing. Guys, follow her way to the T and you are guaranteed results! Christine you are brilliant instructor with a super cute personality. Happy Easter, God bless you and your family ❤
I will be making this for my Orthodox Easter my godmother was Greek and I love the Greek breads
I ADORE READING
Thank you so much Christine I made my Easter bread yesterday for the very very first time but I tuned in this morning Easter Sunday to check your video and you taught me a lot and I want to thank you very very much Happy Easter
Your bread look like my swedish bulla bread.the only thing I do is add cardamom seeds and ground cardamom. I usually only make mine at Christmas and add sugar sprinkled on top.
Hi Christine – I just found you today and subscribed! We used to live in North Jersey near a Greek Orthodox Church. Every September they had a Greek Festival and we would walk to the church and indulge in the wonderful Greek foods. I miss doing that and all the good flavors. Therefore, I am happy to find you! I am going to take a look at your Pastitsio recipe because that was my husband's favorite. I hope to make this delicious bread…would love to see it with the red Easter egg too! Thank you for sharing your time & talent!! Hugs from Arizona! ~Rita
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Beautiful loaves…
Thanks for sharing this great recipe I will definitely give a try
Thanks for showing us, looks lovely! I like that you added anise.
You’re culinary skills are wonderful to watch. Thank you. However I find it offensive that you name it ‘Greek’ Easter. The Greeks are very aware it is ‘Orthodox’ Easter, the rest of us from various nations around the globe, who also follow the Orthodox faith, would appreciate it if it is stated this way.
How did you not eat the whole thing at the same time!?
I LOVE this recipe! It comes out excellent every time I make it. Thanks for sharing!!!
Did I miss it? you never added the water listed in the recipe, now I'm afraid to try this.
Thank us Christine got it, love making this bread, I make them as vasilopites Soula😊
Christine,I was wondering if u could be kind to send me the actual ingredients of the thourekia, in cups, thank u
I think I want to upgrade my tools and start over again. At my age cooking was getting boring with new heart friendly food but I’ve recently gotten the bug thanks to you. Yummmmm to it all
amazing i can almost sell it.. thank you so much for your time and efforts. many blessings
I wanted to see how it would differ from challah. When I lived in New York, some stores sold Greek bread as challah, but it was not quite the same. It didn't have the spices, certainly. Challah has the egg, is sweetened with barley malt syrup and/or honey, but does not have milk or butter, just oil, water. 4 cups of flour, one cup of water, one package of yeast, one-to-three tablespoons of sweetening of choice (honey, malt syrup or dark corn syrup, molasses), one or two tablespoons of oil, and one teaspoon of salt, two or three eggs (or more). No spices. Raisins are sometimes added. The braid is usually five or six, if you know how. You can also turn it to one side so one braid is on top, which makes it a little loftier. Whether the egg wash is also sweetened, depends on you. I think commercial bakeries do add malt syrup to the egg wash. Sesame seeds or poppy seeds go on top. Bake at 350. Adding zest is a delicious idea that would go very well with certain holidays! Your sensory excitement comes across, if without the actual scent. I'd love to smell the spices. I always use anise instead of fennel, as fennel causes gas.
tomorro is Good morning Wednesday cooking dishes today will you be
Κοιτάζω και ξανακοιτάω τα βίντεο σας, κι ευχαριστιέμαι σαν νοικοκυρά, που είσαστε οργανωμένη και με σιγουριά στις κινήσεις σας. Μπράβο. Κάποιοι, δήθεν επαγγελματίες, απορώ γιατί βιντεοσκοπούν βλακείες…..
Yummy.
My mum would make batches of these, she had to i would eat them like there's no tomorrow 🙂 might explain
why i was a chubby greek kid haha!
I use to watch you on Food Chanel .. I am so happy that I found you here. Thank you to share your recepies.
Εξαιρετική δουλειά, θα δοκιμάσω την συνταγή σου.
What don’t you just measure the extra flour and continue to use the mixture. That’s what I do and it works wonders.
Traditional Greek tsourekia should be stringy not crumbly or cakey
Almost done with first proof . Smells so good . I made it a few weeks ago as a dry run for Greek Easter tomorrow. I finally got the hang of braiding . Oh and size of loaf is the short side of pan or 12 inches. And thank you for answering my question about freezing. But I did use extra large eggs! I wasn’t looking when I bought them.
It's not Greek all orthodox Christians make it
May I ask what size cookie sheet did you use to get an idea of how long to make the breads? Thanks!
Good job dear keep it up
A little bit of this n a little bit of that is really not a recipe…. So…. I dont understand the purpose of this video bc you are not helping anyone by bragging about our easter bread n not supplying them with the recipe — which is the whole point of these type of platform. Teach the whole thing or dont bother