Tsoureki

Tsoureki is a traditional Greek sweet bread, commonly baked during Easter celebrations. Its soft, fluffy texture and slightly sweet flavor make it a beloved treat across Greece. Unlike other brioche-style breads, tsoureki is uniquely infused with mahleb and mastic gum, two aromatic spices that give it an irresistible, exotic flavor. This recipe is incredibly versatile you can enjoy it fresh, toasted with butter, or even transformed into French toast! Whether you’re celebrating Greek Easter or simply looking for a rich, flavorful bread to enjoy with coffee, this tsoureki recipe will transport you straight to the heart of Greece with every bite.

Full Recipe:

Ingredients:

For the yeast mixture:

• 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)
• 2.5 oz (70 g) unsalted butter
• Zest from one orange
• 1 cup sugar (200 g)
• 1 teaspoon vanilla (optional)
• 1½ tablespoons finely ground mahleb
• ½ teaspoon finely ground mastic gum
• 1 medium egg
• ¼ teaspoon salt
• 4½ cups + 2 tablespoons bread flour (600 g)
• 2 tablespoons vegetable oil (for greasing)

For the topping:

• 1 egg yolk
• 1 teaspoon water
• ¼ cup sliced almonds

Directions:

1. Activate the yeast: In a medium-sized bowl, mix warm milk, sugar, and active dry yeast. Cover with plastic wrap and let it activate for 10-15 minutes.
2. Prepare the wet ingredients: In a saucepan, combine milk, butter, orange zest, sugar, vanilla, and spices. Heat on low until butter melts—do not boil. Let it cool slightly.
3. Mix the dough: In a small bowl, whisk the egg and salt. In a large bowl, add the flour and activated yeast mixture. Gradually add the wet ingredients and mix with a silicone spatula. The dough will be shaggy and sticky—do not add more flour.
4. First rise: Cover with plastic wrap and let it rise in a warm place until doubled in size (about 2 hours).
5. Shape the dough: Grease hands and work surface with vegetable oil. Stretch and fold the dough 10-12 times. Grease a large bowl, place the dough inside, and cover. Let it rise again for about 1 hour.
6. Braid the dough: Divide the dough into two equal portions. Divide each portion into three equal pieces and roll each into a long rope. Braid loosely and tuck the ends underneath. Place on a parchment-lined baking sheet.
7. Final rise: Cover with plastic wrap and let the dough rest for 30 minutes.
8. Prepare the topping: In a small bowl, whisk the egg yolk and water. Brush the braids with egg wash and sprinkle with sliced almonds.
9. Bake: Preheat oven to 350°F (180°C). Place a small dish of hot water on the oven’s lower rack to create steam. Bake the tsoureki for 30-40 minutes, or until golden brown.
10. Cool & Serve: Let cool for 10 minutes before slicing. Enjoy!

Prep Time: 2 hours 30 minutes | Cooking Time: 40 minutes | Total Time: 3 hours 10 minutes
Kcal: 280 kcal per serving | Servings: 12 slices

Tsoureki: The Traditional Greek Easter Bread

Greek cuisine is deeply rooted in tradition, and one of the most cherished Easter recipes is Tsoureki a soft, aromatic, and slightly sweet braided bread. This golden, fluffy loaf is more than just a treat; it carries symbolism, history, and cultural significance that dates back centuries. Unlike regular sweet breads, tsoureki has a distinctive texture and flavor, thanks to mahleb and mastic gum, two unique ingredients that set it apart.

In this detailed article, we will explore the origins of tsoureki, the importance of its key ingredients, variations of the recipe, expert tips to achieve the perfect fluffy texture, and creative ways to enjoy this delicious bread beyond Easter.

The History and Cultural Significance of Tsoureki

Tsoureki is a staple of Greek Easter celebrations, much like hot cross buns in the UK or panettone in Italy. It is traditionally baked on Holy Saturday and enjoyed on Easter Sunday, marking the end of the Lenten fast. The bread is often decorated with red-dyed eggs, which symbolize the blood of Christ and His resurrection. The braided shape, usually consisting of three strands, represents the Holy Trinity in Orthodox Christian tradition.

While it is most commonly associated with Easter, tsoureki is also made for other festive occasions. In some Greek households, it is baked during Christmas and New Year’s Eve, sometimes shaped into a round loaf with a lucky coin inside. Additionally, different regions in Greece have their own variations of tsoureki, influenced by local customs and flavors.

The roots of this sweet bread can be traced back to Byzantine times, with influences from Middle Eastern and Mediterranean baking traditions. Similar breads exist in other cultures, such as Challah (Jewish Shabbat bread) and Brioche (French sweet bread). However, what makes tsoureki unique is its aromatic profile and stringy texture, achieved through a careful balance of ingredients and technique.

What Makes Tsoureki Unique?

The defining characteristics of tsoureki are its buttery softness, subtle sweetness, and distinctive aroma. Several elements contribute to its unique taste and texture:

1. Mahleb and Mastic Gum

These two exotic spices are what set tsoureki apart from other sweet breads.

• Mahleb (or Mahlepi) is a spice derived from cherry pits. It has a slightly nutty, almond-like flavor with a hint of floral sweetness. It is commonly used in Greek, Turkish, and Middle Eastern pastries.
• Mastic Gum, harvested from the mastic trees on the Greek island of Chios, has a subtle pine-like, herbal aroma that adds a delicate depth of flavor to the bread.

Both ingredients are essential for an authentic tsoureki, though they can sometimes be hard to find outside Greece.

2. The Signature Stringy Texture

One of the most prized qualities of a well-made tsoureki is its fibrous, pull-apart texture. Unlike a typical loaf of bread, tsoureki is not meant to be dense or crumbly. Instead, it should have long, elastic strands when torn apart. This is achieved through:

• Using high-protein bread flour, which helps develop strong gluten strands.
• Kneading the dough extensively, especially in a stand mixer, to create elasticity.
• Letting the dough rise slowly, sometimes overnight, to develop flavor and texture.
• Braiding the dough before baking, which helps enhance its stringiness.

3. The Egg Wash and Almond Topping

Before baking, tsoureki is brushed with an egg wash to create a beautiful shiny golden crust. Some variations include a topping of sliced almonds or even sesame seeds for extra crunch.

Tsoureki Variations Across Greece and Beyond

While the classic Greek tsoureki follows a similar recipe, there are several regional and international variations that add unique twists to this beloved bread.

1. Greek Easter Tsoureki with Red Eggs

This is the most traditional version, where the braided bread is adorned with red-dyed eggs, symbolizing rebirth and the resurrection of Christ. The eggs are baked into the dough before it goes into the oven.

2. Chocolate-Filled Tsoureki

A modern twist on the classic, this variation includes a rich chocolate filling swirled inside the dough. Some recipes also incorporate hazelnut spread (like Nutella) for extra indulgence.

3. Tsoureki with Orange Zest and Spices

Some Greek families add extra citrus flavors, such as orange zest, cinnamon, and cloves, to give the bread a more aromatic and festive feel.

4. Tsoureki in Other Cultures

In Armenia, a similar bread called “Choereg” is made with mahleb and often shaped into small rolls. In Turkey, “Paskalya Çöreği” is nearly identical to tsoureki and is enjoyed during Easter as well.

Expert Tips for Perfect Tsoureki

Making tsoureki requires patience, precision, and technique. Here are some pro tips to ensure a successful bake:

✅ Use Bread Flour: The high protein content in bread flour helps create strong gluten strands, leading to that signature stringy texture.

✅ Do Not Rush the Rising Process: Tsoureki requires multiple rises for the best flavor and texture. A slow rise in a warm but not too hot environment (ideally around 80°F / 27°C) is ideal.

✅ Avoid Adding Too Much Flour: The dough should be slightly sticky but not overly dry. Resist the temptation to add extra flour, as it can result in a dense, dry bread.

✅ Twist the Ropes Before Braiding: Twisting each strand before braiding helps create better structure and a more pronounced texture inside the bread.

✅ Create Steam in the Oven: Placing a small dish of hot water on the lower rack during baking helps keep the bread moist and shiny.

Creative Ways to Enjoy Tsoureki

While tsoureki is delicious freshly baked, there are plenty of ways to enjoy leftovers:

Toasted with Butter and Honey: Warm up a slice and drizzle it with Greek honey for an indulgent treat.

Tsoureki French Toast: Use thick slices to make the richest, fluffiest French toast.

With Ice Cream and Chocolate Sauce: Turn tsoureki into a decadent dessert by serving it with a scoop of ice cream.

Sweet Sandwiches: Spread Nutella, peanut butter, or jam between two slices for a sweet snack.

Bread Pudding: Use stale tsoureki to make an amazing bread pudding, perfect for repurposing leftovers.

Conclusion:

Tsoureki is more than just a bread it is a symbol of Greek heritage, family traditions, and festive celebrations. With its rich history, unique flavors, and endless variations, it remains a beloved staple in Greek households and beyond. Whether enjoyed fresh out of the oven, toasted with coffee, or transformed into a dessert, tsoureki is a must-try for anyone who loves baking and exploring global flavors.

If you’ve never made tsoureki before, don’t be intimidated! With the right ingredients, patience, and technique, you’ll be able to master this iconic Greek Easter bread and impress your family and friends with an authentic taste of Greece. Happy baking!