How to Make Tsoureki 🥖 Greek Easter Bread Recipe!

Ingredients

• 1/4 cup Warm Water (lukewarm, about 110°F)
• 5 tsp Active Dry Yeast (dry yeast)
• 1 tsp Granulated Sugar (for activating yeast)
• 115 g Unsalted Butter (melted)
• 2 tsp Mastika (Mastiha) Ground (aromatic resin from Chios)
• 1/2 cup Fresh Orange Juice (freshly squeezed)
• 1 tbsp Lemon Zest (zest of one lemon)
• 1 cup Whole Milk (room temperature)
• 1/2 cup Vegetable Oil (for dough softness)
• 1.5 cup Granulated Sugar (adds sweetness)
• 6 Eggs (large, room temperature)
• 6 cup All-Purpose Flour (plus extra for dusting)
• 2 tbsp Sesame Seeds (for garnish (optional))
• 2 tbsp Sliced Almonds (for garnish (optional))
• 2 Egg Wash Eggs (beaten for egg wash)
• 1 tbsp Egg Wash Milk (mixed with egg wash eggs)

Instructions

1. Activate Yeast

   Combine warm water, active dry yeast, and 1 tsp sugar in a small bowl. Stir gently and let sit until foamy.

   Time: PT5M

2. Melt Butter

   In a small frying pan, melt 115 g unsalted butter over low heat until fully liquid.

   Time: PT2M

3. Combine Wet Ingredients

   In a large mixing bowl, whisk together melted butter, orange juice, lemon zest, whole milk, vegetable oil, 1.5 cup granulated sugar, 6 eggs, and the foamy yeast mixture until smooth.

   Time: PT10M

4. Add Aromatics

   Stir in 2 tsp mastika (mastiha) ground and any additional spices you like.

   Time: PT2M

5. Incorporate Flour and Knead

   Gradually add 6 cups all‑purpose flour, mixing after each addition. Knead the dough for 6–7 minutes until it becomes sticky yet smooth.

   Time: PT7M

6. First Fermentation

   Cover the bowl with a clean kitchen towel and let the dough rise at room temperature (around 75°F) for 3–6 hours, or until doubled in size.

   Time: PT4H30M

7. Divide and Rest

   Punch down the risen dough, divide it into five equal balls, and let them rest on the work surface for about 10–15 minutes.

   Time: PT12M

8. Shape Braids

   Roll each ball into a rope, split into three strands, braid them, pinch the ends, and place the braids on a parchment‑lined baking sheet.

   Time: PT15M

9. Second Rise

   Cover the braided loaves loosely with a towel and let them rise for 1–3 hours, until noticeably puffy.

   Time: PT1H30M

10. Egg Wash and Toppings

    Beat 2 eggs with 1 tbsp milk. Brush the loaves generously with the egg wash, then sprinkle sesame seeds and sliced almonds as desired.

    Time: PT5M

11. Bake

    Preheat the oven to 350°F. Bake the braids for 30 minutes, or until golden brown and hollow‑sounding when tapped.

    Time: PT30M

    Temperature: 350°F

12. Cool

    Remove the breads from the oven, transfer to a wire rack, and cool for about 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

1440

Protein

30 g

Carbohydrates

200 g

Fat

70 g

Fiber

2 g