Name: Tsoureki Greek Easter Bread
Prep time: 20 min
Cook time: 30 min
Total time: 4 h
Cuisine: Greek
Ingredients: 1 cup warm milk (~110°F / 43°C); 2¼ tsp active dry yeast; ½ cup sugar; 4 tbsp unsalted butter, melted and slightly cooled; 2 large eggs + 1 yolk (save the white for egg wash); Zest of 1 orange (optional but traditional); 1 tsp ground mahlepi; ¼ tsp ground mastic (or omit if unavailable); ½ tsp salt; 4 to 4½ cups all-purpose flour; 1 egg white + 1 tbsp milk (for egg wash); Sesame seeds or slivered almonds (optional); Red-dyed hard-boiled eggs (optional, symbolic)

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Tsoureki Greek Easter Bread is a sweet, soft, and aromatic bread, traditionally braided and often adorned with red-dyed eggs. It carries deep symbolism and is a staple at Greek Easter celebrations. The combination of unique spices like mahlepi and mastic, along with orange zest, gives Tsoureki its signature flavor and unforgettable fragrance.

Tsoureki Greek Easter Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

1 cup warm milk (~110°F / 43°C)

2¼ teaspoon active dry yeast

½ cup sugar

4 tablespoon unsalted butter, melted and slightly cooled

2 large eggs + 1 yolk (save the white for egg wash)

Zest of 1 orange (optional but traditional)

1 teaspoon ground mahlepi

¼ teaspoon ground mastic (or omit if unavailable)

½ teaspoon salt

4 to 4½ cups all-purpose flour

For Topping:

1 egg white + 1 tablespoon milk (for egg wash)

Sesame seeds or slivered almonds (optional)

Red-dyed hard-boiled eggs (optional, symbolic)

Directions

Activate the Yeast:
I start by combining the warm milk, 1 tablespoon of sugar, and yeast in a small bowl. I let it sit for 5–10 minutes until foamy—this tells me the yeast is alive and ready.

Make the Dough:
In a large mixing bowl, I whisk together the eggs, yolk, remaining sugar, melted butter, orange zest, mahlepi, mastic, and salt. Then, I add the foamy yeast mixture. Gradually, I mix in the flour, stirring until a sticky dough forms. I knead the dough for about 8–10 minutes until it's smooth and elastic.

First Rise:
I place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1.5–2 hours, until it doubles in size.

Shape the Loaves:
After punching down the dough, I divide it into 2 or 3 equal parts. For each loaf, I create 3 strands, roll them into ropes, and braid them. If I’m adding red-dyed eggs, I gently press them into the braid.

Second Rise:
I transfer the braided loaves to a parchment-lined baking sheet, cover them loosely, and let them rise again for 45–60 minutes.

Bake:
I preheat the oven to 350°F (175°C). After brushing the loaves with egg wash, I sprinkle sesame seeds or almonds on top. I bake them for 25–30 minutes until golden and cooked through, tenting with foil if they brown too quickly.

Servings and timing

Yields: 2 medium braided loaves (or 1 large)

Prep + Rising Time: 3–4 hours

Baking Time: 25–30 minutes

Total Time: About 4 hours

Variations

Filled Tsoureki: I sometimes spread Nutella, cinnamon sugar, or chopped nuts inside the strands before braiding. It adds a delicious surprise.

No mahlepi or mastic? If I don’t have those on hand, I substitute 1 teaspoon of cardamom or vanilla extract. The flavor’s different, but still amazing.

Mini Tsourekia: I love making small braided rolls for individual servings—perfect for gifting or sharing at gatherings.

Storage/Reheating

I keep Tsoureki wrapped tightly at room temperature for 3–4 days. For longer storage, I freeze it—usually sliced so I can take out just what I need. To reheat, I warm slices in the oven or toaster oven for a few minutes until soft and slightly toasted.

FAQs

What does Tsoureki taste like?

It’s a sweet, buttery bread with citrusy and slightly nutty notes from the orange zest and mahlepi. The texture is soft and fluffy, almost like brioche but more aromatic.

Can I make Tsoureki without mahlepi or mastic?

Yes, I often use cardamom or vanilla extract instead. While the flavor isn’t identical, it’s still delicious and fragrant.

Why are there red eggs in Tsoureki?

The red-dyed eggs symbolize the blood of Christ and rebirth. Nestled in the braid, they add both tradition and beauty to the loaf.

How do I know when Tsoureki is baked through?

I check that the top is golden and that it sounds hollow when tapped. If I want to be sure, I use a thermometer—190°F (88°C) inside means it’s done.

Can I knead the dough in a mixer?

Absolutely. I often use a stand mixer with a dough hook to knead for 8–10 minutes until the dough is smooth and elastic.

Conclusion

Tsoureki Greek Easter Bread is more than just a bread—it’s a celebration of tradition, family, and flavor. I enjoy making it not only for Greek Easter but any time I want to fill my kitchen with the rich scent of citrus and spices. Whether braided with red eggs or filled with sweet surprises, Tsoureki always brings joy to the table.

📖 Recipe:

Tsoureki Greek Easter Bread

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Author: Cheryl
Total Time: 4 hours
Yield: 2 medium braided loaves (or 1 large)
Diet: Vegetarian

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Description

Tsoureki is a traditional Greek Easter bread that's soft, slightly sweet, and flavored with Mediterranean spices like mahlepi, mastic, and orange zest. Braided and often decorated with red-dyed eggs, it’s both beautiful and symbolic.

Instructions

In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl, whisk together eggs, yolk, remaining sugar, melted butter, orange zest, mahlepi, mastic, and salt. Add the yeast mixture.
Gradually mix in flour until a sticky dough forms. Knead for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1.5–2 hours or until doubled in size.
Punch down the dough and divide into 2 or 3 parts. Roll each into ropes and braid them. If using, press red eggs into the braid.
Place braided loaves on a parchment-lined baking sheet, cover loosely, and let rise for 45–60 minutes.
Preheat oven to 350°F (175°C). Brush loaves with egg wash and sprinkle with sesame seeds or almonds if desired.
Bake for 25–30 minutes, tenting with foil if browning too fast. Bread is done when golden and sounds hollow when tapped.