🇬🇷 Greece · Dessert
Tsoureki: Traditional Greek Easter Bread
By eatmundo · July 8, 2026
Tsoureki is a fragrant, slightly sweet brioche-like bread, traditionally baked in Greece for Easter. Infused with aromatic mahlab and mastic, it's braided and glazed to a beautiful golden brown, often adorned with a red egg symbolising Christ's blood.
Ingredients
check them off as you prepareHow to Make It
- 1
Activate Yeast & Spices: In a small bowl, dissolve 20g fresh yeast with 100ml warm milk (about 40°C/105°F) and 1 tablespoon of sugar. Stir well and let it sit for 10-15 minutes until foamy, indicating the yeast is active. Meanwhile, grind 1 teaspoon of mahlab and 1/4 teaspoon of mastic gum to a fine powder using a mortar and pestle or a spice grinder.
- 2
Prepare Dough Mixture: In a large mixing bowl, combine 500g bread flour, 100g sugar, 1/2 teaspoon salt, the ground mahlab and mastic, and the zest of one orange. Make a well in the center. Melt 80g unsalted butter and let it cool slightly. Whisk 2 large eggs.
- 3
Combine & Knead: Pour the activated yeast mixture, melted butter, and whisked eggs into the well of the flour mixture. Gradually incorporate the flour from the sides, mixing until a shaggy dough forms. Transfer to a lightly floured surface and knead vigorously for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. Don't be tempted to add too much extra flour; keep kneading.
- 4
First Rise: Place the kneaded dough in a lightly oiled large bowl, turning once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size. The warmth of your kitchen will significantly speed this up.
- 5
Shape the Loaf: Gently punch down the risen dough and divide it into three equal portions. Roll each portion into a long, even rope, about 40-50 cm (16-20 inches) long. Braid the three ropes together, pinching the ends firmly to seal. You can shape it into a traditional round loaf or an oblong braid.
- 6
Second Rise: Transfer the shaped tsoureki to a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise again in a warm place for another 45-60 minutes, or until visibly puffy and slightly increased in size. Preheat your oven to 180°C (350°F) during the last 15 minutes of this rise.
- 7
Bake: Whisk one whole egg with 1 tablespoon of water for an egg wash. Gently brush the top of the risen tsoureki with the egg wash, being careful not to deflate it. If desired, sprinkle with blanched sliced almonds. Bake for 30-35 minutes, or until deeply golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, tent loosely with foil.
- 8
Cool & Serve: Once baked, transfer the tsoureki to a wire rack to cool completely. This allows the internal structure to set and prevents it from becoming gummy. Enjoy this fragrant bread with coffee or tea.
Frequently Asked Questions
What gives Tsoureki its unique aroma?+
Mahlab and mastic gum are the signature spices, offering a distinct, slightly bitter, and resinous aroma. These spices are essential for its authentic Greek flavor.
Can I use dry yeast instead of fresh?+
Yes, use about 7g (2.25 teaspoons) of active dry yeast for 20g fresh yeast. Activate it in the same way with warm milk and sugar, ensuring it becomes foamy.
How do I know if the dough has risen enough?+
The dough should double in size and pass the 'poke test': gently poke it with a floured finger; if the indentation remains, it's ready for the next step.
How can I store Tsoureki?+
Store at room temperature in an airtight container for up to 3-4 days to maintain freshness. For longer storage, slice and freeze for up to 3 months, then thaw and gently warm before serving.
Mundo Match
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