Traditional Greek Tsoureki: A Flavorful Easter Bread Recipe

Ingredients

2 tablespoons active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup unsalted butter, melted
1 cup warm milk (110 degrees F/45 degrees C)
1 cup white sugar
4 eggs, lightly beaten
1 teaspoon fine sea salt
2 teaspoons ground mahlab
1 tablespoon grated orange zest
1 tablespoon grated lemon zest
1 tablespoon anise seed
1 tablespoon brandy
7 cups all-purpose flour, divided
1 egg yolk, beaten
2 tablespoons milk
1/2 cup blanched slivered almonds
1 tablespoon sesame seeds

Steps and instructions

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the butter, milk, sugar, eggs, salt, mahlab, orange zest, lemon zest, anise seed, brandy, and 3 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, beat together 1 egg yolk and 2 tablespoons milk; brush onto risen loaves.
Sprinkle with almonds and sesame seeds.
Bake in preheated oven for about 30 minutes, or until bottom of loaf sounds hollow when tapped.

Tools for making

Mixing bowls - Needed for combining ingredients and kneading the dough.
Whisk - Used to dissolve the yeast in warm water and mix the ingredients.
Measuring cups and spoons - Required to measure the precise amounts of water, milk, sugar, and other ingredients.
Baking pans - Two 9x5 inch loaf pans are needed to shape and bake the tsoureki loaves.
Pastry brush - Used to brush the egg wash onto the risen loaves before baking.
Damp cloth - Used to cover the dough during rising.
Flour sifter - Optional but helpful for sifting flour before adding it to the dough.
Oven - Needed to bake the tsoureki at the appropriate temperature.

Recipe variations

Replace the blanched slivered almonds with chopped pistachios or walnuts for a different nutty flavor.
Add dried fruits such as raisins, cranberries, or chopped apricots to the dough for added sweetness and texture.
For a chocolate twist, mix in chocolate chips or chunks into the dough before baking.
Experiment with different spices like cardamom, cinnamon, or nutmeg to enhance the flavor profile.
Make a savory version by omitting the sugar and citrus zest, and instead adding herbs like rosemary, thyme, or oregano to the dough.
Try using whole wheat flour or a combination of all-purpose flour and whole wheat flour for a heartier texture.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Instead of using traditional loaf pans, shape the dough into a circular braided loaf for a decorative presentation.
Drizzle a glaze made from powdered sugar and citrus juice over the baked tsoureki for added sweetness and shine.
For a vegan version, replace the eggs with a suitable egg substitute and use plant-based milk and butter alternatives.

Recipe overview

Tsoureki is a traditional Greek sweet bread that is a staple during Easter celebrations, but it is also enjoyed year-round. This bread is unique for its use of mahlab—a spice derived from cherry stones—and its citrusy undertones from orange and lemon zest. Moreover, the addition of anise seed gives it a nuanced flavour profile. Making Tsoureki is a labor of love due to its somewhat lengthy preparation time, but the result is worth every minute. Expect a rich, fluffy and aromatic loaf with a beautiful braided presentation. The dough is first allowed to rise, then shaped into loaves and given another chance to rise before baking. A glaze of egg yolk and milk gives the loaves a glossy finish, while a sprinkling of almonds and sesame seeds adds a nice crunch. Whether you're baking for a special occasion or simply want to try something new, this Tsoureki recipe promises to deliver a delicious and satisfying experience. Enjoy it warm from the oven or toasted with a bit of butter for a truly indulgent treat.

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in equal amounts. However, the rising time may be slightly shorter.
What temperature should the warm water and milk be? The water and milk should be around 110 degrees F (45 degrees C) to activate the yeast properly.
Can I use salted butter instead of unsalted butter? Yes, you can use salted butter, but it is recommended to reduce the amount of added salt in the recipe to compensate for the saltiness.
What is mahlab? Mahlab is a spice made from ground cherry pits. It adds a unique flavor to the tsoureki. If you don't have mahlab, you can omit it from the recipe.
Can I use a different type of alcohol instead of brandy? Yes, you can use other liqueurs such as rum or ouzo as a substitute for brandy.
How can I tell if the dough has doubled in volume? The dough will visibly increase in size and should roughly double in volume. You can also gently press the dough with your finger; if it springs back slowly, it's ready.
Can I make this recipe without nuts? Yes, you can omit the almonds if you have allergies or preferences. The tsoureki will still be delicious without them.
How should I store the tsoureki? Once cooled, store the tsoureki in an airtight container at room temperature for up to 3-4 days. You can also freeze it for longer storage.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ingredients and kneading the dough.
Measuring Cups and Spoons - Essential for accurately measuring the ingredients.
Whisk - Used for whisking together the wet and dry ingredients.
Loaf Pans - Two 9x5 inch loaf pans for shaping and baking the dough.
Pastry Brush - For brushing the egg wash onto the risen loaves.
Baking Sheet - To place the loaf pans on while baking.
Damp Cloth - Used to cover the dough while it rises.
Oven - Preheated to 375 degrees F (190 degrees C) for baking the tsoureki.
Cooling Rack - To cool the baked tsoureki loaves before serving.

Origin stories

Tsoureki is a traditional Greek bread, often adorned with red-dyed eggs and enjoyed during Easter. Its roots are deep and tangled, much like the braided strands of the bread itself. Originating from Constantinople, it takes inspiration from the rich culinary traditions of the ancient Byzantine Empire. Its distinguishing ingredient, the exotic spice mahleb, is ground from cherry pits, offering the bread its unique flavor. The bread itself is often braided, symbolizing the Holy Trinity, and is a testament of the Greek Orthodox faith. A bite into this bread is not just a taste of tradition and faith, it is a journey into history, a dance with an age-old culture, and a celebration of life itself, a testament to the indomitable Greek spirit.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.