Tsoureki (Greek Easter Bread)

Greek Easter Bread, known as Tsoureki, is a braided sweet bread that holds a special place in Greek culture, particularly during Easter celebrations. Traditionally shaped into a large round loaf, it's known for its rich, brioche-like texture, fragrant orange flavor, and vibrant decoration with dyed red Easter eggs.

This recipe offers a delicious and achievable way to bake your own Tsoureki bread at home, capturing the essence of this time-honored tradition.

What Is Tsoureki Bread?

Tsoureki is a sweet and slightly eggy bread originating in Greece. Traditionally enjoyed around Easter time, it's known for its beautiful braided shape, soft and fluffy texture, and a hint of citrus thanks to the incorporation of orange zest.

It's often decorated with a whole red-dyed egg, symbolizing rebirth and the blood of Christ. It's a staple on Easter tables across Greece and a cherished part of the country's rich culinary heritage.

Why You'll Love This Recipe

This recipe incorporates vibrant red Easter eggs, a festive touch that adds a pop of color and cultural significance to the bread.

• Authentic Easter Tradition: This recipe allows you to recreate a beautiful and symbolic Easter bread enjoyed in Greek households for generations.
• Rich Flavor and Texture: The combination of fluffy dough, fragrant orange zest, and a touch of sweetness creates a delightful taste and texture experience.
• Braided Beauty: The braiding technique adds a visually appealing element to the bread, making it a centerpiece-worthy addition to your Easter feast.

Ingredients To Make Greek Easter Bread

Tsoureki bread uses a combination of basic ingredients that come together to create a unique flavor profile and texture. Here's a closer look at some of the key ingredients that set Tsoureki bread apart.

Tsoureki utilizes a combination of classic and unique ingredients:

• Flour: All-purpose flour forms the base of the dough, providing structure and rise.
• Yeast: Active dry yeast allows the dough to rise for a light and fluffy texture.
• Eggs: Eggs add richness, flavor, and contribute to the golden brown crust.
• Mahleb (optional): This aromatic spice, often substituted with ground cloves or a combination of allspice and nutmeg, offers a distinct warming flavor.
• Mastic (optional): A resin from the mastic tree, contributes a touch of sweetness and a unique chewy texture.
• Orange Zest: Fresh orange zest adds a touch of brightness and complements the warm spices beautifully.
• Red Easter Eggs: Dyed red to symbolize the blood of Christ, these hard-boiled eggs are not only beautiful decorations but also hold significant meaning within Greek Orthodox Easter traditions.

While both Mahleb and Mastic an be found in specialty stores or online, you can substitute them or omit them from the recipe.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How To Make Greek Easter Bread

This recipe uses an enriched yeast dough, similar to challah, brioche, panettone, and kulich. Enriched doughs are like sweet versions of regular bread dough, thanks to the addition of eggs, butter, and sugar.

These extra ingredients make the dough richer and tastier, but they also slow down the rising process. So, after kneading the dough, find a warm, draft-free spot for it to rise.

Depending on your kitchen temperature, it may take up to 2 hours for the dough to double in size. Be patient, those extra goodies are worth the wait!

Dye The Raw Eggs

1. 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.
2. When finished dying them, set them on paper towels to dry. You don't want wet dye staining the bread dough when it's time to place them on the braided wreath.

PRO TIP: The raw eggs will cook while the bread is baking, so no need to hard boil first.

Make The Tsoureki Bread Dough

3. 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.
4. 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.
5. 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.
6. 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.

Let The Dough Double In Bulk

Enriched dough takes about twice as long as regular bread dough to double in bulk. A warm laundry room, near a heater, or the proof setting on your oven work wonders to speed things up.

Divide The Dough Into Three Portions

You will me making a long braid and shaping it in the form of a wreath.

Shape Into A Wreath And Bake

• 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.
• 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.

Substitutions and Variations

Here are a few delicious variations when making this sweet Easter bread recipe.

• If you can't find mahlab or mastic, substitute with ½ teaspoon each of nutmeg and cardamom or vanilla extract.
• For a richer flavor, use an extra egg yolk in the dough.
• Honey or maple syrup can be used in place of granulated sugar.
• You can use sesame seeds, pearl sugar, or chopped nuts for a different look.

Tips for Success

Here are a few tips for making tsoureki bread:

• Use warm milk to activate the yeast.
• Don't overmix the dough, as this can make the bread tough.
• Let the dough rise in a warm place until doubled in size.
• Brush the egg wash gently to avoid deflating the dough.

Serving Suggestions

Enjoy Tsoureki bread sliced and toasted for breakfast or as an afternoon snack. Pair it with crumbled feta cheese and fresh fruit for a light and flavorful appetizer.

Serve it alongside a cup of coffee or tea for a delightful pairing.

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Equipment

Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.

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• Parchment paper sheets
• Large Rimmed Baking Sheets

Storage Options

• Tsoureki bread can be stored at room temperature in an airtight container for up to 2 days.
• It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before slicing and enjoying.

Frequently Asked Questions

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