Tsoureki (Greek Easter Sweet Bread)
Local name: Τσουρέκι
In short: Braided Greek Easter bread, soft and feathery, scented with orange zest, mahleb and mastic and topped with almonds. It takes about 1 h 15 min in total and makes 16 servings.
- Prep
- 40 min
- Cook
- 35 min
- Resting
- 2 h 15 min
- Total
- 1 h 15 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 220 kcal
Tsoureki is the Greek Easter bread, a braided loaf of rich, soft dough flavored with orange zest, mahleb (a spice from cherry pits) and mastic resin. It is brushed with egg, sprinkled with almonds and baked until deep gold. The dough is kneaded long for a stringy, feathery crumb. It is eaten at Easter, but also toasted with butter or honey for days afterward.
Instructions
- If using mastic, crush it with 1 teaspoon of the sugar in a mortar until powdery. Mix the flour, remaining sugar, salt, yeast, mahleb and mastic in a large bowl.
- Add the milk, eggs and orange zest and mix. Add the melted butter and knead for 10 minutes until smooth, elastic and slightly sticky.
- Cover and let rise for 1 1/2 hours until doubled.
- Divide the dough into 6 pieces. Roll each into a rope about 45 cm (18 inches) long. Braid 3 ropes together for each loaf and tuck the ends under.
- Set the loaves on two parchment-lined trays, cover and proof for 45 minutes until puffy. Heat the oven to 175°C (350°F).
- Brush the loaves with the beaten egg and sprinkle with the almonds. Bake for 30 to 35 minutes until deep golden brown and the center reads 93°C (200°F). Tent with foil if they brown too fast.
- Cool on a rack. Slice and serve with butter or honey, and eat within 3 days.
Tips
- Mahleb and mastic give tsoureki its signature aroma. Both are sold in Greek and Middle Eastern shops. Without them, use extra orange zest and a pinch of ground aniseed.
- Long kneading builds the stringy, feathery texture. The dough should stay soft and slightly tacky, so add flour sparingly.
Questions and answers
What are mahleb and mastic?
Mahleb is a spice ground from the pits of a wild cherry, and mastic is an aromatic resin from trees grown on the island of Chios. Together they give tsoureki its distinctive flavor.
How do I keep tsoureki soft?
Wrap the cooled loaf in a cloth, then a bag. It keeps 3 days at room temperature, and freezes for 2 months. Toast stale slices.
Can I make tsoureki without mastic?
Yes. Use more orange zest and a pinch of ground aniseed or a little vanilla. The aroma will differ but still be pleasant.
How long does it take to make Tsoureki (Greek Easter Sweet Bread)?
About 1 h 15 min in total: 40 min of preparation and 35 min of cooking.
How many calories are in Tsoureki (Greek Easter Sweet Bread)?
About 220 kcal per serving, with 6 g of protein, 31 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 31 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 8 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
