Description
Greek Easter bread tsoureki weaves cultural tradition with sweet, aromatic flavors from generations past. Delicate strands of enriched dough braided with care bring family memories to the table, inviting celebration and connection.
Ingredients
Scale
- 4 cups (512 g) bread flour
- 1 cup (200 g) sugar
- 3 large eggs
- 1 cup (240 ml) warm milk
- ½ cup (113 g) unsalted butter, melted
- 2 ¼ teaspoons (7 g) active dry yeast
- ½ teaspoon salt
- 1 teaspoon ground mahleb
- ½ teaspoon ground mastic
- Zest of 1 orange
- 1 egg (for egg wash)
- 2 tbsps sliced almonds
- Red-dyed hard-boiled eggs (optional)
Instructions
- Yeast Activation: Dissolve yeast in warm milk with a hint of sugar, allowing the mixture to foam and develop for 10 minutes.
- Dough Preparation: Merge flour, sweetener, mahleb, mastic, orange zest, and salt in a large mixing bowl. Create a well in the center, pour in the activated yeast, eggs, and melted butter. Combine ingredients until a smooth, elastic dough forms.
- Kneading and First Rise: Work the dough on a floured surface or use a stand mixer with a dough hook, kneading for 5-7 minutes until silky and pliable. Transfer to a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, approximately 1½-2 hours.
- Shaping and Second Rise: Punch down the dough and divide into three equal strands. Braid the strands, tucking ends underneath, and place on a parchment-lined baking sheet. Cover with a towel and allow a second rise for 30-45 minutes.
- Preheating and Decoration: Preheat the oven to 350F (175C). Brush the braid with egg wash, sprinkle with sliced almonds, and optionally nestle red-dyed eggs into the braid.
- Baking and Serving: Bake for 25-30 minutes until golden brown and producing a hollow sound when tapped. Cool completely before slicing and serving this traditional Greek delicacy.
Notes
- Activate Yeast Carefully: Ensure milk is lukewarm (not hot) to prevent killing yeast microorganisms, which could halt bread rising process.
- Master Kneading Technique: Develop gluten by stretching and folding dough consistently, creating soft, elastic texture essential for tsoureki’s signature tender crumb.
- Control Rising Environment: Place dough in draft-free, warm spot around 80-85°F, covering with damp cloth to maintain moisture and prevent surface drying.
- Handle Delicate Braiding: Maintain even strand thickness when braiding to ensure uniform baking and professional-looking presentation, tucking ends neatly underneath to prevent unraveling during baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 13
- Calories: 305
- Sugar: 23 g
- Sodium: 68 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 62 mg