Greek Tsoureki Bread is a braided sweet bread traditionally enjoyed during Orthodox Easter celebrations. This rich and flavorful bread boasts a unique texture that's both soft and slightly chewy, with a beautiful golden brown crust.
Gather your family and friends to celebrate the spirit of Easter with this beautiful and delicious Tsoureki bread.
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What Is Greek Tsoureki Bread?
Tsoureki bread is a staple of Greek Easter celebrations, enjoyed on Easter Sunday after the long period of Lent.
Often decorated with whole red Easter eggs, Tsoureki bread holds a significant place on Easter tables, symbolizing joy, prosperity, and the breaking of the Lenten fast.
Why You'll Love This Recipe
Tsoureki gets its characteristic sweetness and aroma from a special combination of spices and a touch of orange zest.
- Beautiful Presentation: The braided form of Tsoureki bread makes it visually appealing, adding a touch of elegance to any Easter table or celebration.
- Flavorful and Authentic: This recipe stays true to the essence of Tsoureki bread, featuring fragrant citrus zest, warm spices, and a light and fluffy texture.
- Easy to Make: Despite its impressive appearance, Tsoureki bread is surprisingly simple to make at home.
- Festive and Symbolic: Perfect for Easter celebrations, this bread adds a touch of cultural significance and festive cheer to your table.
Ingredients Overview
The dough is enriched with eggs, butter, and sugar, resulting in a rich and flavorful texture.
Additionally, two unique spices, mastic and mahlab, contribute to Tsoureki's authentic aroma and taste. Both can be substituted if unavailable.
- Flour: High-protein bread flour provides structure and allows the dough to rise beautifully.
- Yeast: Active dry yeast acts as the leavening agent, causing the dough to rise and become light and fluffy.
- Eggs: Eggs contribute to richness, flavor, and structure in the dough.
- Mahleb (optional): This aromatic spice adds a subtle floral and cherry-like flavor, but can be substituted with ground allspice.
- Mastic (optional): This resin adds a touch of sweetness and a unique lemony aroma. Vanilla extract can be used as a substitute.
- Orange Zest: Fresh orange zest infuses the bread with a delightful citrus fragrance.
- Milk and Butter: Milk adds moisture and richness, while butter contributes to flavor and flakiness in the crust.
- Red Easter Eggs: Dyed red to symbolize the blood of Christ, these hard-boiled eggs are not only beautiful decorations but also hold significant meaning within Greek Orthodox Easter traditions.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Tsoureki Bread
You will be preparing an enriched yeast bread dough, which is a sweetened dough make with eggs and butter. The dough is similar to challah, brioche, and other sweet breads like panettone and kulich.
Enriched dough needs more time to proof, or double in size due to the eggs, sugar, and butter. After kneading, set the bowl of dough in a draft free location. Depending on how warm your kitchen is, it can take up to 2 hours to double in size.
Mix The Dough
- Proof the yeast by combining the warm milk, active dry yeast, tablespoon of sugar, and 2 tablespoons of flour together in a small bowl. Whisk and set aside for 10 minutes until the mixture is foamy on the surface.
- In large mixing bowl, combine the flour, sugar, ground Mahleb (or almond extract), Mastic (or cardamom), salt, and orange zest together. Mix well to combine.
- Add proofed yeast mixture and the remaining warm milk, beaten eggs, and vanilla to the large mixing bowl with the flour mixture, and mix until combined. Add the softened butter and mix again for 2 minutes until butter combined.
- Turn out on a lightly floured surface and knead for 8 to 10 minutes, or till the dough surface is satiny.
PRO TIP: Use a stand mixer with a dough hook, or electric kneading mixer, and eliminate hand kneading Allow 8-10 minutes for stand mixer kneading.
- Form a ball and set in a large, oiled bowl. Turn the dough so that it's covered in oil all over.
- Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and ½ to 2 hours.
Dye The Raw Eggs
- Fill a small to medium bowl half way with cold water. Add the vinegar and the red food coloring. Gently add each of the three raw eggs into the red water so that they can dye a deep red while you prepare the dough.
Dry the eggs with paper towels before embedding them in the braided dough.
PRO TIP: The raw eggs will cook while the bread is baking, so no need to hard boil first.
Make Three Long Dough Ropes
- Punch the dough down and divide into three equal portions on a parchment paper covered large baking sheet.
- Roll each portion into about 20 inch long ropes. braiding, spaced equally apart.
Braid And Bake
- Pinch the ends of the three ropes on one end and braid, curving to form a circle. Join the two ends by weaving the loose ends into the braided start point, pinching to secure. Gently tuck the dried, red dyed eggs into the braiding, spaced equally apart.
- Cover the braided wreath with a lightweight cloth and set in a location to rise for 30-40 minutes. The dough will rise up around the three eggs, securing them better. Preheat the oven to 350 °F while the braid is rising.
- To make the egg wash, mix the egg with the water and gently brush the surface of the braid, avoiding the eggs. Sprinkle the surface with sliced almonds.
- Bake in the center rack of the oven for 35-40 minutes, or golden brown, taking care not to over bake. Remove from the oven and cool at least 30 minutes before serving.
Serving Suggestions
Break bread with your loved ones and celebrate the spirit of Easter with this traditional recipe. Enjoy sliced and toasted for breakfast, a snack, or alongside a cup of coffee or tea.
Serve it alongside a cheese platter or fruit salad for a complete and festive Easter brunch.
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- Hungarian Nut Roll Recipe
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- Gluten-Free Irish Soda Bread
- No Knead Dutch Oven Bread
- Honey Butter Cornbread
Substitutions and Variations
Here are a few delicious variations when making this sweet bread recipe.
- Mastic: If unavailable, you can omit them without significantly impacting the flavor.
- Mahleb: Substitute a few drops of almond extract for a subtle nutty note, as mahleb is made from grinding the pit of Mahleb cherries.
- Use honey instead of granulated sugar for a touch of extra flavor.
- Add chopped nuts, raisins, or dried currants to the dough for a variation in texture and sweetness
Tips for Success
Here are a few tips for making tsoureki bread:
- Use warm milk to activate the yeast effectively.
- Don't overmix the dough, as it can become tough.
- Allow the dough to rise in a warm, draft-free place for optimal results.
- Brush the braid with egg wash before baking to achieve a golden brown crust.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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- Parchment paper sheets
- Large Rimmed Baking Sheets
Storage Options
- Tsoureki bread can be stored at room temperature in an airtight container for up to 2 days.
- It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before slicing and enjoying.
Frequently Asked Questions
Yes, you can! Mastic and mahleb are unique spices that add a subtle flavor to the bread. However, they are not essential ingredients. You can substitute mastic with ½ teaspoon of ground cardamom and mahleb with ½ to 1 teaspoon of almond extract. The bread will still be delicious without them.
If the top of your bread is browning too quickly before the inside is cooked through, cover it loosely with foil. This will help prevent the top from burning while allowing the inside to continue baking.
Absolutely! While the red egg is a traditional symbol of Easter, you can substitute it with another color, or omit them altogether.
More Bread Recipes
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- Sourdough Discard Naan
- How To Make A Sourdough Starter
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Get the Recipe!
Tsoureki (Greek Easter Bread)
Ingredients
For Greek Red Eggs
- Water to cover eggs
- 1 tablespoon Vinegar white
- 1 teaspoon Red Food Color
- 3 Eggs RAW
For Proofing The Yeast
- ½ cup Milk lukewarm
- 1 tablespoon Active dry yeast
- 1 teaspoon Sugar
- 2 tablespoon Bread flour
For The Sweet Bread Dough
- 5½ cup Bread flour
- 1 cup Sugar
- 1 tablespoon Ground Mahleb optional, or 1 teaspoon almond extract
- ½ teaspoon Ground Mastic optional, or ½ teaspoon cardamom
- 1 teaspoon Salt
- 1 tablespoon Orange zest
- ½ cup Milk warm, 110℉
- 3 large Eggs beaten
- 1 teaspoon Vanilla
- ½ cup Butter softened at room temperature
Egg Wash
- 1 Egg beaten, for the egg wash
- 2 tablespoon Water
Instructions
Dye The Greek Red Eggs
- Fill a small to medium bowl half way with cold water. Add the vinegar and the red food coloring. Gently add each of the three raw eggs into the red water so that they can dye a deep red while you prepare the dough. PRO TIP: The raw eggs will cook while the bread is baking, so no need to hard boil first.Water, 1 tablespoon Vinegar, 1 teaspoon Red Food Color, 3 Eggs
Prepare The Tsoureki Dough
- Proof the yeast by combining the warm milk, active dry yeast, tablespoon of sugar, and 2 tablespoons of flour together in a small bowl. Whisk and set aside for 10 minutes until the mixture is foamy on the surface.½ cup Milk, 1 tablespoon Active dry yeast, 1 teaspoon Sugar, 2 tablespoon Bread flour
- In large mixing bowl, combine the flour, sugar, ground Mahleb (or almond extract), Mastic (or cardamom), salt, and orange zest together. Mix well to combine.5½ cup Bread flour, 1 cup Sugar, 1 tablespoon Ground Mahleb, ½ teaspoon Ground Mastic, 1 teaspoon Salt, 1 tablespoon Orange zest
- Add proofed yeast mixture and the remaining warm milk, beaten eggs, and vanilla to the large mixing bowl with the flour mixture, and mix until combined. Add the softened butter and mix again for 2 minutes until butter combined.½ cup Milk, 3 large Eggs, 1 teaspoon Vanilla, ½ cup Butter
- Turn out on a lightly floured surface and knead for 8 to 10 minutes, or till the dough surface is satiny. PRO TIP: Use a stand mixer with a dough hook, or electric kneading mixer, and eliminate hand kneading Allow 8-10 minutes for stand mixer kneading.
- Form a ball and set in a large, oiled bowl. Turn the dough so that it's covered in oil all over. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and ½ to 2 hours.
- Punch the dough down and divide into three equal portions on a parchment paper covered large baking sheet.
- Roll each portion into about 20 inch long ropes. Pinch the ends of the three ropes on one end and braid, curving to form a circle. Join the two ends by weaving the loose ends into the braided start point, pinching to secure. Gently tuck the dried, red dyed eggs into the braiding, spaced equally apart.
- Cover the braided wreath with a lightweight cloth and set in a location to rise for 30-40 minutes. The dough will rise up around the three eggs, securing them better. Preheat the oven to 350 °F while the braid is rising.
- To make the egg wash, mix the egg with the water and gently brush the surface of the braid, avoiding the eggs. Sprinkle the surface with sliced almonds.1 Egg, 2 tablespoon Water
- Bake in the center rack of the oven for 35-40 minutes, or golden brown, taking care not to over bake. Remove from the oven and cool at least 30 minutes before serving.
