This authentic Tsoureki recipe brings the heart of Greek Easter celebrations to your kitchen.

A beautifully braided, soft, and slightly sweet bread enriched with aromatic spices, this traditional treat requires patience but rewards you with incredible results.

Perfect for sharing with loved ones, each slice of this Greek Easter bread delivers a delightful 173 calories of pure comfort.

Whether you’re exploring Mediterranean baking or continuing family traditions, this detailed recipe ensures your success in creating two stunning loaves that serve up to 30 heavenly slices.

Ingredients for Traditional Greek Easter Bread (Tsoureki)

For the Dough:
- 24g dry yeast – room temperature
- 110g lukewarm water
- 3g ground mastic – gives distinctive flavor
- 10g ground mahleb – adds aromatic touch
- 135g butter – ensure it’s at room temperature
- 230g sugar
- 150g milk – room temperature
- 4 medium eggs – room temperature (200g without shells)
- 870g strong white bread flour
- Zest of 1 orange – adds fresh citrus notes
For Garnishing:
- 1 egg mixed with 1 tbsp water
- Almond slivers
For Optional Syrup:
- 150g sugar
- 150g water

Step-by-Step Instructions

Prepare the Yeast: Combine lukewarm water, pinch of sugar, and yeast. Cover and let rise for 6-7 minutes until bubbly.
Prepare Spices: Grind mastic and mahlepi with a pinch of sugar until fine.
Make Butter Mixture: Gently heat butter, sugar, and milk until butter melts. Ensure mixture is lukewarm before using.
Combine Wet Ingredients: Mix butter mixture with eggs, then add yeast mixture.
Make Dough: In mixer bowl, combine flour, ground spices, orange zest, and wet ingredients. Mix 15 minutes until soft and slightly sticky.
First Rise: Cover and let rise 3-4 hours until doubled in size.
Shape: Divide into 6 portions, shape each into ropes, and create two braided loaves.
Second Rise: Let braided loaves rise another hour until puffy.
Bake: Brush with egg wash, add almond slivers, and bake at 150C/310F for 30-40 minutes until golden.
Optional Syrup: If desired, brush hot bread with freshly made sugar syrup.

Special Techniques

Making tsoureki is all about getting those beautiful, stringy layers! The magic happens when you stretch the dough ropes – hold the ends and give them a gentle shake.

Don’t add flour to your work surface during shaping – this keeps the dough soft and helps create that signature texture.

Keep your ingredients at room temperature, especially the eggs and milk. This helps the dough rise properly and creates that wonderfully fluffy bread we’re looking for!

Traditional Touches

Mastic and mahlepi are the secret ingredients that give tsoureki its special aroma and flavor.

If you can’t find these spices locally, the orange zest will still give your bread a lovely fragrance.

Some families add a red-dyed egg on top before baking – it’s a beautiful Easter tradition!

You can also skip the syrup topping if you prefer a less sweet version, though that golden glaze does make it extra special.

Serving Ideas

This sweet bread is perfect with your morning coffee or afternoon tea! Try slicing it thick and adding a pat of butter – heaven!

For breakfast, toast it lightly and spread with honey or marmalade. Some folks love making French toast with leftover tsoureki, and it’s absolutely delicious. Serve it slightly warm or at room temperature during your Easter celebration.

Storage Tips

Your tsoureki will stay fresh for 5-6 days if you wrap it well in plastic wrap – this keeps it soft and prevents it from drying out.

For longer storage, slice the bread, wrap it carefully, and pop it in the freezer where it’ll keep for a couple of months.

When you’re ready to eat, just thaw it at room temperature. To refresh slightly stale bread, warm it briefly in the oven!