Tsoureki (Greek Easter Bread)

5 from 2 votes

Greek Tsoureki Bread is a braided sweet bread traditionally enjoyed during Orthodox Easter celebrations. This rich and flavorful bread boasts a unique texture that's both soft and slightly chewy, with a beautiful golden brown crust with slivered almonds, and decorated with red Greek Easter eggs.

Prep Time15

Cook Time35

Proof & Rising2

Total Time2 50

Course: Bread

Cuisine: Greek

Servings:

Calories: 283kcal

Author: Kelly Bloom

Equipment

parchment paper sheets
Large Rimmed Baking Sheets

Ingredients

For Greek Red Eggs

Water to cover eggs
1 tablespoon Vinegar white
1 teaspoon Red Food Color
3 Eggs RAW

For Proofing The Yeast

½ cup Milk lukewarm
1 tablespoon Active dry yeast
1 teaspoon Sugar
2 tablespoon Bread flour

For The Sweet Bread Dough

5½ cup Bread flour
1 cup Sugar
1 tablespoon Ground Mahleb optional, or 1 teaspoon almond extract
½ teaspoon Ground Mastic optional, or ½ teaspoon cardamom
1 teaspoon Salt
1 tablespoon Orange zest
½ cup Milk warm, 110℉
3 large Eggs beaten
1 teaspoon Vanilla
½ cup Butter softened at room temperature

Egg Wash

1 Egg beaten, for the egg wash
2 tablespoon Water

US Customary - Metric

Instructions

Dye The Greek Red Eggs

Fill a small to medium bowl half way with cold water. Add the vinegar and the red food coloring. Gently add each of the three raw eggs into the red water so that they can dye a deep red while you prepare the dough.
PRO TIP: The raw eggs will cook while the bread is baking, so no need to hard boil first.
Water, 1 tablespoon Vinegar, 1 teaspoon Red Food Color, 3 Eggs

Prepare The Tsoureki Dough

Proof the yeast by combining the warm milk, active dry yeast, tablespoon of sugar, and 2 tablespoons of flour together in a small bowl. Whisk and set aside for 10 minutes until the mixture is foamy on the surface.
½ cup Milk, 1 tablespoon Active dry yeast, 1 teaspoon Sugar, 2 tablespoon Bread flour
In large mixing bowl, combine the flour, sugar, ground Mahleb (or almond extract), Mastic (or cardamom), salt, and orange zest together. Mix well to combine.
5½ cup Bread flour, 1 cup Sugar, 1 tablespoon Ground Mahleb, ½ teaspoon Ground Mastic, 1 teaspoon Salt, 1 tablespoon Orange zest
Add proofed yeast mixture and the remaining warm milk, beaten eggs, and vanilla to the large mixing bowl with the flour mixture, and mix until combined. Add the softened butter and mix again for 2 minutes until butter combined.
½ cup Milk, 3 large Eggs, 1 teaspoon Vanilla, ½ cup Butter
Turn out on a lightly floured surface and knead for 8 to 10 minutes, or till the dough surface is satiny.
PRO TIP: Use a stand mixer with a dough hook, or electric kneading mixer, and eliminate hand kneading Allow 8-10 minutes for stand mixer kneading.
Form a ball and set in a large, oiled bowl. Turn the dough so that it's covered in oil all over. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and ½ to 2 hours.
Punch the dough down and divide into three equal portions on a parchment paper covered large baking sheet.
Roll each portion into about 20 inch long ropes. Pinch the ends of the three ropes on one end and braid, curving to form a circle. Join the two ends by weaving the loose ends into the braided start point, pinching to secure. Gently tuck the dried, red dyed eggs into the braiding, spaced equally apart.
Cover the braided wreath with a lightweight cloth and set in a location to rise for 30-40 minutes. The dough will rise up around the three eggs, securing them better. Preheat the oven to 350 °F while the braid is rising.
To make the egg wash, mix the egg with the water and gently brush the surface of the braid, avoiding the eggs. Sprinkle the surface with sliced almonds.
1 Egg, 2 tablespoon Water
Bake in the center rack of the oven for 35-40 minutes, or golden brown, taking care not to over bake. Remove from the oven and cool at least 30 minutes before serving.

Nutrition