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Tsoureki

A traditional Greek sweet bread, Tsoureki is braided and infused with aromatic flavors like orange zest, mahleb, and mastic, creating a deliciously soft and slightly sweet dough perfect for various occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: Greek
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups 4 cups (500 g) all-purpose flour Quality matters; use fresh flour.
  • 2 1/4 teaspoons 2 1/4 teaspoons (7 g) active dry yeast Always use fresh yeast for the best results.
  • 3/4 cup 3/4 cup (180 ml) warm milk (not hot, around 110°F or 43°C) Use warm milk to activate yeast.
  • 1/2 cup 1/2 cup (100 g) granulated sugar Set aside 1 tablespoon for yeast activation.
  • 2 large 2 large eggs, at room temperature Bring eggs to room temperature for smooth incorporation.
  • 1/2 cup 1/2 cup (115 g) unsalted butter, melted and slightly cooled Unsalted butter gives better control over salt content.
  • 1 zest Zest of 1 orange (preferably organic for the best flavor) Adds a fragrant touch.
  • 1/2 teaspoon 1/2 teaspoon ground mahleb (optional for a unique flavor) Enhances the flavor profile.
  • 1/4 teaspoon 1/4 teaspoon ground mastic (optional for an authentic touch) Contributes a resinous aroma.
  • 1/2 teaspoon 1/2 teaspoon salt Balances flavors.
  • 1 egg 1 egg for egg wash Gives the bread a beautiful sheen.
  • 1 tablespoon 1 tablespoon milk for egg wash Enhances the egg wash mixture.
  • 2 to 3 tablespoons 2 to 3 tablespoons sliced almonds for topping Adds a decorative touch.

Method
 

Preparation
  1. In a small bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the milk and let it sit for 8 to 10 minutes until foamy.
  2. In a large mixing bowl, whisk together the flour, remaining sugar, salt, orange zest, mahleb (if using), and mastic (if using).
  3. In a separate bowl, whisk the eggs and melted butter, then stir in the foamy yeast mixture.
  4. Combine the wet and dry ingredients until a soft dough forms.
  5. Transfer the dough onto a floured surface. Knead for 10 to 12 minutes until smooth and elastic.
  6. Form the dough into a ball and place it in a greased bowl. Cover it with a damp cloth and let it rise in a warm area for 1 1/2 to 2 hours until doubled in size.
  7. Once risen, gently deflate the dough and divide it into three equal portions. Roll each piece into a long rope (about 12 inches). Braid the ropes together and tuck the ends under, placing it on a parchment-lined baking sheet.
  8. Cover the braided dough loosely with a kitchen towel and let it rise again for 45 to 60 minutes until puffy.
  9. Preheat the oven to 350°F (175°C). Whisk together 1 egg with 1 tablespoon of milk. Brush the egg wash over the braid and sprinkle with sliced almonds.
  10. Bake for 25 to 30 minutes or until golden brown and beautifully fragrant. Let cool on a wire rack before slicing.

Notes

Store Tsoureki in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. To freeze, wrap tightly in plastic wrap and then in aluminum foil; it can last up to 3 months. For make-ahead, prepare the dough one day in advance and let it rise in the fridge overnight.