Traditional Greek Tsoureki Easter Sweet Braided Bread
Tsoureki is the sweet, aromatic braided bread that arrives on Greek tables every Easter — rich with butter, orange zest and the distinctive floral notes of mahleb and mastic. This recipe leans on those classic flavors while staying approachable for home bakers: a tender, slightly sweet crumb, a glossy egg wash, and the option to tuck in red-dyed eggs for a traditional finish.
I love how the dough smells as it rises — it’s one of those kitchen moments that feels like a warm family memory in the making. Braid it simply or make two small loaves; either way the result is a festive, shareable bread perfect for holiday brunches, gifting, or enjoying with coffee.
Nutrition (per serving)
Directions
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1
Warm the milk until it’s about 100–110°F (warm to the touch). Stir in the yeast and 1 tbsp sugar; let sit 5–10 minutes until foamy.
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2
In a large bowl whisk together the remaining sugar, eggs, egg yolk, vanilla, orange zest, orange blossom water (if using), mahleb and ground mastic until combined.
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3
Add the foamy yeast mixture and softened butter to the egg mixture and stir to combine.
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4
Gradually add the flour and salt, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth, elastic and slightly tacky. (You can use a stand mixer with a dough hook for 6–8 minutes.)
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5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
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6
Punch the dough down and divide into three equal pieces for a single large braid (or six pieces for two smaller loaves). Roll each piece into ropes and braid; tuck in red-dyed eggs if using, or form into desired shapes.
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7
Place the braided loaf(es) on a parchment-lined baking sheet. Cover and let rise again until puffy, about 30–45 minutes.
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8
Preheat the oven to 350°F. Whisk the remaining egg and brush generously over the braid; sprinkle with sesame seeds if desired.
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9
Bake 25–35 minutes (depending on loaf size) until deep golden brown and an instant-read thermometer in the center reads about 190°F. If the top browns too quickly, tent loosely with foil.
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10
Cool on a wire rack before slicing — tsoureki is best the day it's baked but remains lovely toasted the next day.
Ingredients
- Whole milk:1 cup
- Active dry yeast:2 1/4 tsp
- Granulated sugar:1/2 cup
- Large eggs (room temp) for dough:2 pieces
- Large egg yolk (adds richness):1 pieces
- Large egg (for egg wash):1 pieces
- Unsalted butter, softened:8 tbsp
- Bread flour:4 1/2 cups
- Salt:1 tsp
- Mahleb (ground):1/2 tsp
- Mastic (ground) or 1 tsp vanilla as substitute:1/8 tsp
- Vanilla extract:1 tsp
- Orange zest:1 tbsp
- Orange blossom water (optional):1 tbsp
- Sesame seeds (for topping, optional):2 tbsp
- Red eggs (hard-boiled, optional):3 pieces
Tips & Notes
- If you can’t find mahleb or mastic, increase the orange zest and add 1 tsp almond extract for a complementary flavor.
- Use room-temperature ingredients to help the dough come together smoothly and rise reliably.
- If the dough is sticky, resist adding too much flour; lightly oiling your hands during shaping helps.
- For a shiny, deeper-colored crust, brush with a second thin coat of egg wash halfway through baking, or mix a pinch of honey into the wash.
