How is Tsoureki different from Challah or Brioche?

While Tsoureki, Challah, and Brioche are all enriched breads, Tsoureki stands out due to its use of mahlepi and mastiha , which give it a uniquely aromatic flavor. Challah typically contains oil and is less sweet, while Brioche is richer and more buttery.

Can I make Tsoureki without mastiha or mahlepi?

Yes, although the flavor will differ. You can substitute mahlepi with a touch of almond extract, and mastiha with a small amount of vanilla or omit it entirely. However, using these traditional spices is what gives authentic Tsoureki its signature taste.

Why did my Tsoureki turn out dry or dense?

This could be due to over-flouring the dough or over-baking. Tsoureki dough should be slightly sticky before proofing. Also, ensure you knead the dough long enough for gluten to develop and monitor your bake time closely.

Can I freeze Tsoureki?

Absolutely. Slice the Tsoureki before freezing and store it in a zip-top bag. Toast slices straight from the freezer or let them thaw at room temperature. This makes Tsoureki a great make-ahead bread for holidays or busy mornings.

Tsoureki – Best Greek Easter Bread Recipe

Name: Tsoureki
Prep time: 25 min
Cook time: 45 min
Total time: 2 h 30 min
Cuisine: Greek
Ingredients: 3 ½ cups (420g) bread flour: provides structure and chew; ⅓ cup (70g) sugar: adds sweetness and helps activate yeast; 2 ½ tsp (7g) rapid rise yeast: allows quick dough rise; 1 tsp ground mahlepi: gives nutty, almond-cherry flavor; ½ tsp ground mastiha: adds a pine-like aromatic note; ½ tsp salt: enhances flavor balance; 1 orange, zest only: adds bright citrus aroma; 2 large eggs: enriches dough, adds moisture and structure; ½ cup (120ml) milk, room temperature: tenderizes and hydrates dough; ¼ cup (56g) unsalted butter, melted and cooled: adds richness and softness; 1 small egg, beaten (for egg wash): creates glossy finish; 3 tbsp flaked almonds: provides crunch and visual appeal

Description

Tsoureki is a traditional Greek Easter bread known for its rich, slightly sweet flavor and soft, fluffy texture. Infused with aromatic spices like mahlepi and mastiha, and enriched with eggs, butter, and milk, this braided bread is both symbolic and delicious. Perfect for festive occasions or enjoyed year-round with a cup of coffee.

Ingredients

Scale

3 ½ cups (420g) bread flour: provides structure and chew
⅓ cup (70g) sugar: adds sweetness and helps activate yeast
2 ½ tsp (7g) rapid rise yeast: allows quick dough rise
1 tsp ground mahlepi: gives nutty, almond-cherry flavor
½ tsp ground mastiha: adds a pine-like aromatic note
½ tsp salt: enhances flavor balance
1 orange, zest only: adds bright citrus aroma
2 large eggs: enriches dough, adds moisture and structure
½ cup (120ml) milk, room temperature: tenderizes and hydrates dough
¼ cup (56g) unsalted butter, melted and cooled: adds richness and softness
1 small egg, beaten (for egg wash): creates glossy finish
3 tbsp flaked almonds: provides crunch and visual appeal

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Instructions

In a large bowl or stand mixer, combine bread flour, sugar, yeast, salt, ground mahlepi, and ground mastiha. Mix briefly.
Add orange zest, eggs, milk, and melted butter. Mix with a dough hook on low speed until a sticky dough forms.
Continue kneading until dough becomes smooth and elastic. Do not add extra flour unless very sticky.
Transfer dough to a greased bowl, cover, and let rise in a warm place for 60–90 minutes until doubled in size.
Turn dough onto a floured surface. Divide into 3 equal portions. Shape each into a ball, then roll into ropes.
Braid the ropes loosely, tuck the ends underneath, and place on a parchment-lined baking tray.
Cover lightly with plastic wrap and let rise again for 60–90 minutes until puffy.
Preheat oven to 180°C (350°F). Brush the dough with egg wash and sprinkle with flaked almonds.
Bake for 40–45 minutes until golden brown and hollow-sounding when tapped. Cover with foil if browning too fast.
Cool on a wire rack before slicing and serving.

Notes

For a more citrusy flavor, replace half the milk with fresh orange juice.
If mahlepi or mastiha is unavailable, use almond or vanilla extract as a substitute.
Store wrapped in a clean towel at room temperature for up to 3 days.
Freeze sliced Tsoureki for up to 1 month and toast from frozen when needed.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: Greek

Nutrition

Serving Size: 1 slice
Calories: 178
Sugar: 6g
Sodium: 115mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 27g
Fiber: 2g
Protein: 6g
Cholesterol: 39mg