Introduction
Tsoureki is the traditional Greek holiday bread, most famously associated with Easter, characterized by its glossy, braided appearance and deeply aromatic profile. It is a rich, brioche-style dough that gains its unique, "oriental" scent from two specific spices: mahlab, derived from cherry pits, and mastic, a resin from the Chios island. The texture is notoriously difficult to master, as it should be stringy and elastic (kordati), allowing you to peel away long, feathery strands rather than biting into a crumbly cake. Topped with slivered almonds and often nested with a crimson-dyed hard-boiled egg, it serves as the ultimate symbol of the Resurrection and the breaking of the Lenten fast.
Ingredients
The Dough Base
1 kg strong bread flour (high protein)
1 1/2 cups whole milk, lukewarm
250g unsalted butter, melted and cooled
1 1/2 cups granulated sugar
4 large eggs (at room temperature)
2 packets (14g) active dry yeast
1/2 tsp salt
The Signature Aromatics
2 tsp Mahlepi (ground pits of Persian cherries)
1 tsp Mastika (mastic resin tears, ground with a little sugar)
1 tsp vanilla extract
Zest of 1 large orange
The Glaze and Topping
1 egg yolk beaten with 1 tbsp water (for the wash)
Sliced blanched almonds
1 red-dyed hard-boiled egg (traditional for Easter)
Preperation
Yeast: Bloom the active dry yeast in lukewarm milk with a spoonful of sugar until it becomes foamy.
Spices: Grind the mahlab and mastic crystals with a small amount of sugar using a mortar and pestle until they form a fine powder.
Butter: Melt the butter over low heat and let it cool slightly so it is warm but not hot to the touch.
Eggs: Lightly beat the eggs and ensure they are at room temperature to prevent the dough from seizing.
Toppings: Slice the blanched almonds into thin slivers and prepare the egg wash for the final glaze.
Step by Step
The Aromatics: Grind mastic tears and mahlab seeds with a pinch of sugar in a mortar and pestle until they form a fine powder. These spices provide the signature, unmistakable scent of traditional Greek Easter bread.
The Yeast: Dissolve active dry yeast in warm milk with a spoonful of sugar. Let it sit for about 10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
The Dough: Combine the yeast mixture with melted butter, beaten eggs, sugar, and the ground spices. Gradually add bread flour, kneading for at least 10 to 15 minutes until the dough is smooth, elastic, and slightly tacky.
The Rising: Place the dough in a lightly oiled bowl, cover it with a warm towel, and let it rise in a draft-free spot for 2 to 3 hours until it has doubled in size.
The Braiding: Punch the dough down and divide it into three long strands. Braid them together tightly, tucking a dyed red egg into the braids if making it for Easter, and let it rise again for another hour.
Baking: Brush the surface with egg wash and sprinkle with sliced almonds or sesame seeds. Bake at 170°C for 30 to 40 minutes until the loaf sounds hollow when tapped and the crust is a deep mahogany brown.
Origin:
Pan-Hellenic
Diet
Vegetarian
Equipment Needed:
Stand mixer with dough hook, Large bowls for proofing, Pastry brush.
Cultural History
Tsoureki derives its name from the Turkish çörek, but its identity is deeply intertwined with Orthodox Christian symbolism and the celebration of Easter. The bread is characterized by its braided shape, representing the Holy Trinity, and its unique, intoxicating aroma derived from mahlepi and mastic, exotic spices that reflect Greece’s historical trade links with the East. Traditionally, the golden-brown loaf is adorned with a bright red-dyed egg, symbolizing the blood of Christ and the promise of rebirth. As the premier festive holiday bread, it requires a labor-intensive process of kneading and proofing, resulting in a stringy, brioche-like texture that remains the ultimate sensory marker of the Greek springtime.
Yiayias Secret
The secret to a soft, stringy texture that pulls apart in long fibers is the patience of the rise. You must never rush the dough; it needs to sit in a warm, draft-free spot until it has more than doubled in size.
For that authentic bakery scent, use a combination of ground Mahlepi and crushed Mastiha tears, but be careful not to overdo the Mastiha or it will turn the bread bitter. To get a high-gloss finish without burning the top, brush the braids with an egg wash mixed with a splash of water and a pinch of sugar. Finally, when you press the red dyed egg into the dough, do it firmly after the second rise so the braid holds it securely like a nest during the bake.
Substitution Notes
The Flavoring: The distinct taste comes from Mahlab and Mastic. If these are unavailable, a combination of vanilla extract, almond extract, and ground anise or fennel seeds can approximate the flavor. Orange zest is also a great way to add brightness if the traditional spices are missing.
The Flour: A high-protein bread flour is best to achieve the signature stringy texture. If you only have all-purpose flour, the loaf will be softer and more cake-like rather than chewy and elastic.
The Fat: Unsalted butter provides the best flavor, but for a dairy-free version, margarine or a neutral vegetable oil can be used. Note that using oil will result in a slightly different crumb structure that is less rich.
The Liquid: While whole milk is standard, lukewarm water or a dairy-free milk like oat milk can be used for the yeast activation. Ensure the liquid is not too hot, or it will kill the yeast.
The Decoration: The traditional red-dyed hard-boiled egg is iconic for Easter, but for other times of the year, you can replace it with blanched slivered almonds or sesame seeds sprinkled over the egg wash.
Wine Pairings
Tsoureki is a rich and brioche-like holiday bread distinguished by its stringy texture and the exotic, nostalgic scents of mahlab and mastic.
Dessert Wine (The Traditional Choice): A Muscat of Samos is the classic accompaniment, as its apricot and honeyed notes enhance the aromatic spices in the dough. A Vin Santo from Italy also pairs well, offering a nutty complexity that matches the toasted almonds often found on top.
Sparkling Wine: A Moscato d'Asti provides a light, playful fizz and a gentle sweetness that prevents the dense bread from feeling too heavy on the palate. The grapey freshness of the wine highlights the subtle orange zest notes within the crumb.
The Contrast: A glass of chilled Mastika served on the side intensifies the evergreen and resinous flavors of the bread, creating a concentrated aromatic experience that cleanses the palate after each buttery bite.
Storage Instructions
Refrigeration: Once the Tsoureki has cooled completely, wrap it tightly in plastic wrap or store it in an airtight bread box. It will stay fresh at room temperature for up to 3 to 4 days. If you prefer to refrigerate it, it will last for up to 1 week, though the cold can make the crumb slightly firmer.
Freezing (Cooked): This bread freezes exceptionally well for up to 3 months. Wrap the loaf or individual slices tightly in plastic wrap and then a layer of foil. Thaw at room temperature for several hours before serving to maintain the soft, stringy texture.
Freezing (Unbaked): You can freeze the dough after the first rise and shaping. Wrap it very securely in plastic wrap. When ready to bake, thaw the dough in the refrigerator overnight, then allow it to sit at room temperature for a final rise before placing it in the oven.
Reheating: To restore the fresh baked softness, warm slices in a 150°C oven for about 5 minutes. You can also toast slices and serve them with butter. If using a microwave, heat for only 10 to 15 seconds to prevent the sugar in the dough from making the bread tough.
Explore GetGreece Products & Services: