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

Ingredient Substitutions

• Instead of Warm Water: warm milk
• Instead of Active Dry Yeast: instant yeast (same amount)
• Instead of Granulated Sugar: honey (slightly less sweet)
• Instead of Unsalted Butter: margarine
• Instead of Mastika (Mastiha) Ground: ground cardamom (different flavor)
• Instead of Fresh Orange Juice: store-bought 100% orange juice
• Instead of Lemon Zest: lemon extract (1/2 tsp)
• Instead of Whole Milk: 2% milk, plant-based milk (may affect flavor)
• Instead of Vegetable Oil: canola oil, olive oil (milder flavor)
• Instead of Granulated Sugar: coconut sugar
• Instead of Eggs: egg replacer (may affect texture)
• Instead of All-Purpose Flour: bread flour (will be chewier)
• Instead of Sesame Seeds: poppy seeds
• Instead of Sliced Almonds: chopped walnuts
• Instead of Egg Wash Eggs: egg white only
• Instead of Egg Wash Milk: water

Equipment Needed

• Large Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Whisk or Electric Mixer
• Wooden Spoon
• Rolling Pin
• Baking Sheet
• Parchment Paper (optional)
• Wire Cooling Rack
• Oven
• Pastry Brush
• Sharp Knife (optional)

Critical Steps — Do Not Skip

• Activate yeast
• Incorporate flour and knead
• First fermentation
• Shape braids
• Second rise
• Bake

Chef Tips from the Video

• Use room‑temperature eggs for a smoother batter.
• Add a pinch of salt to balance the sweetness and enhance flavor.
• Brush the baked loaves with a little melted butter after cooling for extra shine and flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic and foil; freeze for up to 1 month.

Room temperature: Best enjoyed within 2 days at room temperature, kept in a sealed bag.

Make-Ahead Tips

• After the first rise, you can refrigerate the dough for up to 24 hours; bring back to room temperature before shaping.
• Baked tudki freezes well; reheat in a 300°F oven for 10‑12 minutes before serving.

Frequently Asked Questions