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.

loaf of tsoureki bread split in half on a kitchen towel with red eggs

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.

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What you'll need
How to make Tsoureki
Tips for the best Tsoureki
Ideas for Leftover Tsoureki
Frequently asked questions
More Greek recipes to try
Recipe

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!

FEATURED READER COMMENT

This tsoureki was so moist and delicious! Thanks for a great recipe! - Tom

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.

tsoureki bread on kitchen towel with orange and almond slices

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.

Two pictures showing the stringy texture of pulled apart tsoureki bread.

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

Stirring yeast and milk in a metal bowl.

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.

Whisking together wet ingredients for tsoureki in a saucepan.

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.

Stirring together wet and dry ingredients in a metal bowl with a spatula.

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

Stirring shaggy tsoureki dough with a spatula in a metal dough.

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

A metal bowl of tsoureki dough covered with plastic wrap.

7. Cover with plastic wrap and let it rise.

Tsoureki dough that has risen and doubled in size in a metal bowl.

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

Tsoureki dough in a metal bowl before it has risen.

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

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

Pouring a whisked egg into wet ingredients in a saucepan.

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

Dry ingredients in a bowl of a stand mixer.

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

Pouring wet ingredients over dry ingredients in a bowl of a stand mixer.

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

Fully kneaded dough that's elastic being pulled from the bowl of a stand mixer.

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.

Two metal bowls showing before and after rising of tsoureki dough.

HOW TO BRAID THE DOUGH

Kneading tsoureki dough into a log on a wooden surface.

Grease your hands and shape the dough into a log.

Folding and stretching tsoureki dough on a wooden surface.

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

Three dough balls of tsoureki dough on a wooden surface.

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

Three ropes of tsoureki dough pinched together at the top.

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.

Pinching the ends of a braided tsoureki loaf.

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

Pinching the tops of a braided tsoureki loaf.

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

Placing tsoureki braided loaf in a round baking pan.

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.

Topping a braided tsoureki loaf with sliced almonds before baking.

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

no nead tsoureki on baking sheet — Freshly baked moist, aromatic Tsoureki bread!

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.

Tsoureki rolls in a basket next to red Easter eggs and a plate with a tsoureki roll.

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.

close up of tsoureki bread cut in half on kitchen towel with red eggs in background

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

What is mahleb?

Mahleb is ground cherry stone from St. Lucy’s cherry trees, which are popular throughout the Mediterranean. In Greece, it’s called mahlepi. Mahleb powder is very popular in numerous Greek and Middle Eastern pastries. It is extremely aromatic and offers a rich flavor, especially in baked goods.

What is mastic gum?

The Ancient Greeks harvested mastic over 2,000 years ago. Mastic is a resin from mastic trees. These trees are found in different parts of the world, but only the mastic trees on the island of Chios in Greece produce extractable resin, also known as mastic gum. Today, mastic gum is used for baking and cooking, but it’s also used in perfumes and cosmetics.

Can mahleb and mastic gum be substituted?

Unfortunately not. You could make this bread without them, but it won’t have the characteristic tsoureki flavor. But it will still be a really good sweet bread!

Where can I find mahleb and mastic gum?

In the US, you’ll usually find them in specialty stores or even in larger supermarkets, especially around Easter. You can also find them online.

Can I bake this bread with a dyed egg?

Many Greeks bake this bread with a dyed egg on top for Easter. If you want to add the egg, just tuck it into the braid before baking. I usually avoid this because I don’t like how the dye gets into the bread, so I usually add the eggs after I bake the bread and it has cooled.

How do you store it?

I usually wrap it in plastic wrap or a freezer bag. It will last for about 3-5 days at room temperature. Just make sure it’s cooled completely before wrapping it.

Can you freeze this bread?

Yes! I often freeze individual slices or small rolls after the bread has baked. You could freeze the entire loaf, too, if you want. Just make sure that it has completely cooled. Then wrap it in plastic wrap and put it in a freezer bag. You can freeze it for up to 2 months. To thaw, just put it in the refrigerator overnight, or let it thaw on the kitchen counter without removing the wrapping.

Can you make Tsoureki ahead of time?

Sure! You can prepare the dough and then put it in the refrigerator overnight. It will rise slowly. The next day, leave it out on the counter until it reaches room temperature. Then knead it for a few minutes before you start cutting, shaping and baking it.

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

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