Easy Tsoureki - Traditional Greek Easter Bread

Tsoureki is a traditional Greek Easter bread that is buttery, sweet and aromatic. It's pillowy soft and infused with exotic spices.

Tsoureki is unlike any other sweet bread you’ve ever had! It is my absolute favorite kind of sweet bread because of its unique flavor!

In this post, I’ll show you how to make it, 2 different ways: No knead Tsoureki and Tsoureki made in a stand mixer.

Love sweet breads and rolls? Try my Fluffy Eggless Cinnamon Rolls, my Easy Swirled Cinnamon Raisin Bread, and my Classic Cinnamon Rolls.

What is Tsoureki?

Tsoureki (pronounced tsoo-RE-kee) is a traditional Greek sweet bread made during Easter, but other variations are also made throughout the year in Greece. It’s often decorated with red eggs, which symbolize the blood of Jesus Christ.

Tsoureki is a brioche-style bread with aromatic spices, similar to challah and other sweet breads found in various countries, however, it has 2 traditional ingredients that you won’t find in other sweet breads: mahleb and mastic gum. This is what makes this bread unique to Greek cuisine.

Tsoureki isn’t difficult to make, but you do need to plan ahead and be very patient. It does require time, but trust me, though, it is totally worth it!

What you'll need

• Bread flour: I use bread flour instead of all purpose flour because it creates the perfect texture. Bread flour has more protein which is needed to create lots of gluten. It’s the gluten that gives you those strands and strings and makes the bread elastic. I have tried it with all purpose flour and it turned out OK, but it was drier and crumblier than the one made with bread flour.
• Sugar: I use white, granulated sugar.
• Eggs: I use 1 medium whole egg plus 1 egg yolk for the egg wash.
• Spices & salt: Mahleb and mastic gum give this bread an extraordinary flavor! The salt also enhances the combination.
• Butter: I use unsalted butter.
• Yeast: I use active dry yeast for this recipe. You could use fresh yeast if you prefer.
• Milk: I use low fat milk because that’s what we have at home, but you can use what you have.
• Vanilla: Vanilla isn’t traditionally used in this recipe, however I think it really adds flavor. You could omit it, if you want.
• Almonds: I top the bread with sliced almonds, but you could also use sesame seeds.

See the recipe card at the end of the post for quantities.

WHAT MAKES THIS RECIPE STAND OUT FROM TRADITIONAL ONES

First of all, I use two different methods: one that doesn't require much kneading and one with a stand mixer.

But what really makes this recipe stand out is that it guarantees a stringy texture!

Tsoureki is ALL about the stringy texture inside! I have 2 super tips for getting the PERFECT stringy texture and making the bread incredibly soft and moist!  In the pictures below, you can see just how fluffy and stringy the bread is. This is what makes excellent Tsoureki.

BEFORE YOU START

Preheat the oven to 95°F / 35°C. Once the temperature is reached, turn the oven off. This will create a nice warm environment that will help the dough rise.

How to make Tsoureki

METHOD #1: NO KNEAD TSOUREKI

1. Whisk together the yeast, sugar and milk.

2. Cover the bowl with plastic wrap and let it activate. It should take about 10-15 minutes.

3. Whisk together the milk, butter, orange zest, sugar, vanilla and spices. Heat on low, but don't boil. Set it aside to cool.

4. Whisk the egg and salt together and set it aside.

5. Add the wet ingredients to the flour and mix with a silicone spatula (or spoon).

6.  It will be very shaggy, wet and sticky. Do not be tempted to add more flour. 

7. Cover with plastic wrap and let it rise.

8. It should double in size. This could take about 2 hours.

9. Grease your hands and work surface with a bit of oil and stretch and fold the dough 10-12 times. Lightly grease a bowl and toss the dough in it to cover it on all sides.

10. Cover with plastic wrap and let it rise again in the prepared heated oven until it doubles in size (about 1 hour).

Then you braid the dough and bake.

Keep reading to learn how to make different shapes!

METHOD #2: STAND MIXER

1. In a saucepan, add the milk, butter, orange zest, sugar, vanilla & spices & whisk together. Heat on low, but do not boil.

2. Whisk the egg and salt together and add it to the milk mixture.

3. In a bowl of a stand mixer, add the flour and the active dry yeast.

4. Add the milk/egg mixture and mix on high speed for 15 minutes.

5. The dough is properly kneaded when you can pull it from the bowl.

After that, grease a large bowl with vegetable oil and put the dough in it. Toss it around so it’s covered in oil. Cover with plastic wrap and then a clean kitchen towel. Place it in the preheated oven and let it rise until it’s double in size, about 2 hours.

HOW TO BRAID THE DOUGH

1. Grease your hands and shape the dough into a log.

2. Stretch and fold the dough 10-12 times - this helps create the stringy texture.

3. Cut the dough in half and then cut each half into 3 even pieces and form balls.

4. Roll out each ball into 3 ropes, about 18-20 inches (45-50 cm) long. Place 2 ropes side by side, and pinch the top ends together.

5. Place the 3rd rope in the middle and pinch the top ends together.

6. Loosely braid the ropes. Start by placing the right rope over the middle one.

7. Then place the left rope over the middle one and continue braiding to the end.

8. Pinch the ends together and fold them under to seal the braid.

9. Then place it on a baking sheet or a round pan. Cover the dough and let it rest for about 30 minutes until it's slightly puffy.

10. Gently brush the tops with egg wash. Add the sliced almonds and bake.

HOW TO MAKE COILED TSOUREKI ROLLS

Instead of a straight braided loaf, you could make individual rolls, which are just perfect for breakfast! They are not only pretty, but they are really easy to make, too!

STEP 1: Roll the dough into two ropes, about 15 inches (38 cm) long and place them side by side.

STEP 2: Lift one rope and go over and then under the other rope.

STEP 3: Continue twisting (going over and under) until you reach the bottom.

STEP 4: Start at one end and begin rolling the dough into a spiral.

STEPS 5 & 6: Continue rolling and then pinch the end and tuck it under.

Tips for the best Tsoureki

• Before beginning, make sure your yeast hasn’t expired.
• All the ingredients should be at room temperature when you start.
• You really need bread flour to make tsoureki, as it has more protein needed to make gluten for the perfect texture.
• For best results, I suggest measuring the flour properly with a digital scale, which is such a huge time-saver in the kitchen. Check out this post for more detailed information about how to measure flour properly.
• If you can’t find ground mahleb and mastic gum, you can get them as seeds and easily grind the spices yourself in a spice grinder or food processor. You could also use a mortar and pestle. If you’re using a mortar and pestle, add half a teaspoon of sugar so that it’ll be easier to grind.
• Be careful not to add more mastic gum than what is in the recipe. Too much mastic gum can make the Tsoureki very bitter.
• Every kitchen is different and the environment plays a major role in how long it takes for the dough to rise. For me, it takes an average of 2 hours, but for some, it may take as long as 5, depending on how cold the kitchen is.
• Be really gentle when brushing the top with the egg wash. Make sure not to poke the dough with the brush, otherwise, you might deflate it and it won’t come out as fluffy.
• I always use a small glass baking dish filled with about 1-2 cups of hot water and put it under the tsoureki while it’s baking. This creates some steam that will make the tsoureki really soft, pillowy and shiny on top!
• I’ve noticed that when I twist the ropes BEFORE I braid or shape them, it helps to create an even more stringier texture inside.
• If you're not familiar with using active dry yeast, this article from King Arthur Baking is very informative.

Ideas for Leftover Tsoureki

This sweet bread is heavenly on its own, however, I love using it for lots of other yummy treats, too! Here are a few ideas in case you have any leftovers:

• Slice and toast it and then slather it with butter!
• Use it to make caramelized croutons! It’s absolutely delish over this Chocolate Soup.
• Make bread pudding with it.
• Use it to make the most incredible French toast you’ve ever had.
• Spread some Nutella over it.
• Dip it into Greek coffee.
• Spread some butter and jam or marmalade on it.
• Cut into pieces and put over Greek yogurt. Sprinkle some walnuts or almonds and drizzle with honey.
• Cut into pieces and serve with ice cream and pour some of this  Chocolate Syrup on top! DIVINE!

Frequently asked questions

Happy Baking!

~Voula

More Greek recipes to try!

Let me know how this Tsoureki (Greek Easter bread) turns out for you in the comments below! I’d love to hear from you!

Recipe

Easy Tsoureki - Traditional Greek Easter Bread (2 Ways: No-knead & Mixer)

Tsoureki is a traditional Greek Easter bread that is buttery, sweet and aromatic. It's pillowy soft and infused with exotic spices.

4.43 from 7 votes

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Course: Breakfast, Dessert

Cuisine: Greek

Prep Time: 1 hour hour

Cook Time: 40 minutes minutes

Rising Time: 3 hours hours 30 minutes minutes

Total Time: 5 hours hours 10 minutes minutes

Servings: 2 loaves or 1 loaf and 4 medium rolls

Author: Voula

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Ingredients

For the yeast mixture (for the no knead method only)

• ▢ ½ cup warm milk (not hot) (125 ml)
• ▢ 1 teaspoon sugar
• ▢ 0.6 oz (16 g) active dry yeast (about 2 packets)

For the dough

• ▢ ½ cup milk (125 ml) for the no knead method OR 1 cup milk (250ml) for the stand mixer method
• ▢ 2.5 oz (70 g) (½ a stick + 1 tablespoon) unsalted butter 
• ▢ zest from one orange
• ▢ 1 cup sugar (200 g/ 7 oz)
• ▢ 1 teaspoon vanilla (optional)
• ▢ 1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) 
• ▢ ½ teaspoon finely ground mastic gum (about 5-7 whole mastic gum pieces)
• ▢ 1 medium egg (about 50 g / 1.8 oz), at room temperature
• ▢ ¼ teaspoon salt
• ▢ 4 ½ cups + 2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted
• ▢ some light vegetable oil to grease the bowl, about 2 tablespoons

For the topping

• ▢ 1 egg yolk
• ▢ 1 teaspoon water
• ▢ about ¼ cup (30g sliced almonds)

Note:

For best results, please read through the full post before beginning the recipe.

Instructions

No knead Tsoureki

Before you start

• Preheat your oven to 95°F / 35°C. Once the temperature is reached, turn the oven off.
•  Line a baking sheet with parchment paper. Set it aside.
• If you have whole mastic pieces and mahleb seeds, grind them separately in a food processor, spice grinder, or mortar and pestle. Then measure them accordingly and set aside. Don't add more mastic gum because it will make the bread bitter.
  1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) , ½ teaspoon finely ground mastic gum (about 5-7 whole mastic gum pieces)

Activate the yeast

• In a medium-sized bowl, add the active dry yeast, a teaspoon of sugar and the ½ cup warm milk (not hot). Stir everything together. 
  1 teaspoon sugar, 0.6 oz (16 g) active dry yeast (about 2 packets)
• Cover the bowl with plastic wrap and let it activate. It should take about10-15 minutes.

Make the dough

• In a saucepan, add the ½ cup milk, butter, orange zest, sugar, vanilla and spices and whisk together.

  Gently heat on low until butter & sugar melt - do not boil. If it's too hot, set it aside to cool.
  2.5 oz (70 g) (½ a stick + 1 tablespoon) unsalted butter , zest from one orange, 1 cup sugar (200 g/ 7 oz), 1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) 
• In a small bowl, whisk together the egg and salt and set it aside.
  1 medium egg (about 50 g / 1.8 oz), at room temperature, ¼ teaspoon salt
• Add all the wet ingredients (the egg mixture , the cooled milk mixture, and the activated yeast) to the flour and mix with a silicone spatula (or spoon). It will be very shaggy and wet. Do not add more flour.
  4 ½ cups + 2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted
• Cover with plastic wrap and let it rise in the preheated oven until it's doubled in size (about 2 hours or longer). The dough needs to rise properly, otherwise the bread will become dense (see the picture tutorials in the post).
• Take the dough out of the oven. Grease your hands and work surface with oil and stretch and fold the dough 10-12 times.
  some light vegetable oil to grease the bowl, about 2 tablespoons
• Grease a large bowl with the oil and put the dough in it. Toss it around so it’s covered in oil on all sides. Cover the bowl with plastic wrap and then a clean kitchen towel. Let it rise again in the prepared oven until it’s double in size, about 1 hour (maybe longer).

Shape & Braid the Dough

• Remove the dough from the oven. Turn the oven back on and preheat it to 350°F / 180°C.
• Lightly grease your hands with oil and shape the dough into a log. If you want you can lightly grease your work surface, too. 
• Stretch and fold the dough again, 10-12 times (this helps create a stringy texture).
• Cut the dough in half (I like to weigh it first to get 2 even pieces) and then cut each half into 3 even pieces and form balls. 
• Roll each ball into 3 long ropes, about 18-20 inches (45-50 cm) long. Make sure each has even thickness throughout.
• Place 2 ropes next to each other, vertically, about 2-3 inches (5-8 cm) apart and then pinch the top ends together.  Place the 3rd rope in the middle and pinch the top ends together again.
• Start braiding them loosely. Place the right rope over the middle one, then the left over the middle one. Repeat until the braid is complete and you reach the end. Pinch the bottom ends together and tuck them under to seal. Braid the top end fold under to seal (this is optional, I just think it looks nicer when I do this after I finish the braid).
• Place it on the prepared baking sheet and straighten it out, if necessary.
• Repeat the process with the remaining dough (or divide the remaining dough into 8 pieces & refer to the post to make coiled rolls).
• Cover with plastic wrap and let it rest for about 30 minutes, until it gets slightly puffy.
• Fill a small glass baking dish with 1-2 cups of hot water and place it on the lowest rack in the oven. 

Make the egg wash

• In a small bowl, mix the egg yolk and water together until just combined.
  1 egg yolk, 1 teaspoon water
• Gently brush the tops with the egg wash. Make sure not to poke the dough with the brush, otherwise, you might deflate it and it won’t come out as fluffy.
• Sprinkle with the almond slices.
  about ¼ cup (30g sliced almonds)
• Place the bread on the rack above the dish with the hot water. Bake for about 30-40 minutes, or until it’s a deep golden brown.
• When it’s done, let it cool for about 10 minutes before cutting.
• It can be stored at room temperature for about 3-5 days. Make sure it has cooled completely first and then wrap it in plastic wrap and then a freezer bag or an airtight container. 
• Enjoy!

Stand Mixer Method

• In a saucepan, add the 1 cup milk, butter, orange zest, sugar, vanilla & spices & whisk together. Don't be tempted to add more mastic gum because it will make the bread bitter.
  1 teaspoon sugar, 2.5 oz (70 g) (½ a stick + 1 tablespoon) unsalted butter , zest from one orange, 1 cup sugar (200 g/ 7 oz), 1 teaspoon vanilla (optional), 1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) 
• Gently heat on low until butter & sugar melt - do not boil (it should be no more than 100°F /40°C).
• Whisk the egg and salt together and add it to the milk mixture.
  1 medium egg (about 50 g / 1.8 oz), at room temperature, ¼ teaspoon salt
• Into a bowl of a stand mixer, add the flour and the active dry yeast.
  4 ½ cups + 2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted, 0.6 oz (16 g) active dry yeast (about 2 packets)
• Add the milk/egg mixture and mix on medium-high speed for exactly 15 minutes - it will look very sticky, but it'll come together - don't add more flour. You’ll know it’s fully kneaded when it doesn’t stick to the sides of the bowl and most of it gathers around the hook. 
• Grease a large bowl with vegetable oil and put the dough in it. Toss it around so it’s covered in oil.
  some light vegetable oil to grease the bowl, about 2 tablespoons
• Cover with plastic wrap and then a clean kitchen towel. Place it in the preheated oven and let it rise until it’s double in size, about 2 hours (or longer). The dough needs to rise properly, otherwise the bread will become dense (see the picture tutorials in the post).
• Then braid the dough and bake as instructed above.
• Enjoy!

Notes

Rise Time

Allow dough to rise until doubled (see picture tutorial in post). This may take anywhere from 2-5 hours depending on your kitchen's temperature. If the dough doesn't rise, the Tsoureki bread will be dense without the characteristic stringy texture.

FREEZING OPTIONS

Tsoureki can be frozen for up to 2 months. You can either freeze individual slices or the whole loaf. Just make sure the bread has cooled completely. Then wrap in plastic wrap and put in a freezer bag. To thaw, just put it in the refrigerator overnight, or let it thaw on the kitchen counter without removing the wrapping.

Picture Tutorial & Tips

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

More Greek Recipes to try!

Greek Ekmek Kataifi 

Koulourakia Greek Easter Cookies

Galatopita - Easy Greek Milk Pie (Crustless)

Portokalopita - Greek Orange Phyllo Cake

 © Pastry Wishes 

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