Tsoureki is the traditional Greek Easter bread that's a deliciously soft, gently sweet yeast bread similar to brioche or challah but with it's own distinctive flavor. It's wonderful enjoyed on it's own when fresh and leftovers make fantastic French toast.

Tsoureki - Greek Easter bread with slices cut and one slice flat on board

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I go through phases when I never make bread, then others when I make it more regularly. While I've been more on the pizza-making recently (like the green pizza, Catalan coca (Spanish pizza) and caramelized onion and gorgonzola pizza I shared not too long ago), it's much the same process so got me back in the swing of things.

I've kept thinking about making a traditional Easter bread the last couple years and never quite managed, so decided to direct my bread-making energy into this Greek Easter bread, tsoureki.

We all instantly loved this gently sweet, tender and lightly aromatic loaf.

One of the nice things I've found about both pizza and bread is the kids love helping. Whether it's mixing, kneading or helping knock back the dough, there is a lot little ones can (sort of) do.

And they really appreciate the pretty amazing transformation. From only a few ingredients, to a small ball of dough, a bigger one, then the end result. It's easy to forget how magical bread making is.

whole tsoureki Greek Easter bread loaf from above

Lots of countries have a special bread for Easter, and many have some similarities to this in that they are a little sweet and rich, with eggs in the dough. Greek Easter bread has a distinct flavor from two traditional ingredients - Mahleb (or mahlepi) and Mastic (affiliate links, meaning we receive a commission on any purchase).

What are mahleb and mastic?

Mahleb is made from the seeds of a kind of cherry with an almost almond-like flavor, and mastic is a resin which actually goes into chewing gum and is also aromatic. Both can be hard to find, but you can buy them online (see links above).

I know Greeks would probably not agree, but I'd say if you only get one, make it mahleb, but both is ideal.

Tsoureki dough before and after 1st and 2nd rises

How to make Greek Easter bread

Tsoureki does take a little bit of work, as any bread does, but it's only a little bit here and there between rises. The dough is on the heavier and drier side so you don't get all sticky as you do with some. It does mean you need to allow a little more time for the bread to rise so just make sure you plan for that.

See how it comes together in the short video!

You'll also see many press dyed hard boiled eggs (typically red) into the knots of the dough. If you do decide to do this, just make sure you press them down a bit more after a short while cooking as they may pop up.

Tsoureki has such a lovely, gently aromatic flavor that makes it that bit different from other, similar breads. But it also has all that comfortingly soft and gently chewy texture you might expect. It's a delicious bread that really deserves to be enjoyed more than once a year. But one thing's for sure, make sure you enjoy it at least that once.

loaf of Tsoureki Greek Easter bread viewed from above with a couple of slices cut from loaf

Try these other dishes traditionally eaten for Easter:

Torta Pascualina (spinach and ricotta pie)
Cozonac (Romanian sweet bread with a walnut swirl)
Asparagus frittata

Plus get many more Greek recipes in the archives.

You may also enjoy these other similar bread recipes:

Japanese milk bread
Pan de Mallorca (Puerto Rican sweet rolls)
Florentine orange cake/sweet bread (Schiacciata alla fiorentina - a gently sweet bread/cake traditional for Carnevale/Mardi Gras)

loaf of tsoureki Greek Easter bread from overhead

Print Recipe

5 from 4 votes

Tsoureki - Greek Easter bread

Tsoureki is a soft, gently sweet and aromatic bread traditionally enjoyed over Easter.

Prep Time40

Cook Time45

Total Time1 25

Course: Snack

Cuisine: Greek

Servings: slices, approx (1 loaf)

Calories: 145kcal

Author: Caroline's Cooking

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Ingredients

For the yeast starter

¼ cup water lukewarm
2 teaspoon active dried yeast (or can use instant, no need to activate in water)
2 tablespoon sugar

For rest of loaf

3 cups bread flour
½ teaspoon salt
¼ cup sugar
¾ teaspoon ground mahleb
½ teaspoon ground mastic traditionally used, but if you miss one of spices this would be the one
½ orange zest ie from ½ orange, optional
4 tablespoon butter melted and cooled
2 eggs
¼ cup milk ideally room temp

To top

1 egg or just yolk or white, if you have one or other leftover from something else
1 tablespoon milk
1 ½ tablespoon sliced almonds

US Customary - Metric

Instructions

Mix together the warm water, 2tbsp sugar and yeast and leave to bubble up while you mix the rest.
In a large bowl, add the flour, salt, sugar and mahleb, as well as mastic and/or orange zest if using. Mix them together so well combined.
Add the melted butter, eggs, milk and the bubbled-up yeast mixture to the bowl and mix well. You will probably need to finish it off by hand to get the last of the dry ingredients incorporated.
Tip the dough onto a clean surface and knead for around 5 minutes to stretch the dough. It should feel pretty dry - if it's a little sticky add a little more flour.
Transfer the dough to a bowl that has been lightly brushed with oil and cover. Set aside in a slightly warm place for a good 2 - 3 hours until it has doubled in size.
Once it has doubled, knock back the dough (gently deflate it with your fingers), then divide into three pieces. Stretch out and roll each piece to give you three long 'sausages'. Put the pieces on a baking sheet or piece of parchment to make it easier to transfer. Join the three pieces together at one end then braid them together. Join the other end. Make sure you don't braid too tightly as it still has to rise again.
Set aside for around another hour to rise again - roughly double or a little less. When near the end, preheat oven to 350F/180C.
Mix together the egg and milk, beating lightly, then use this to glaze the loaf. Take care not to deflate it as you brush it. Sprinkle over the sliced almonds and then bake for approx 45 minutes, covering with a foil 'tent' after around 20 minutes to stop it browning too much. The loaf should be a golden brown. Transfer to a cooling rack and let it cool to gently warm before slicing.

Video

Nutrition

Adapted from a few sources, in particular the recipes from My Greek Dish and My Little Expat Kitchen.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.

Try these other Easter ideas:

Broccoli and Blue Cheese Gratin by A Day in the Life on the Farm
Bunny Cinnamon Rolls by Family Around the Table
Bunny Mary by Culinary Adventures with Camilla
Carrot Roll Cake by Cookaholic Wife
Chocolate Dipped Robin's Egg Cookies by Amy’s Cooking Adventures
Crunchy Easter Bird Nest Granola Bites by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Deviled eggs with creme Fraiche and herbs by Simple and Savory
Easter M&M Blondies by Hezzi-D's Books and Cooks
Easter Mini Chocolate Rum Cupcakes by Daily Dish Recipes
Egg Benedict Quiche by A Kitchen Hoor's Adventures
Orange Ricotta Pancakes by Jolene's Recipe Journal
Puff Pastry Eggs with Ham and Cheese by All that's Jas
Sausage and Spinach Pie by Karen's Kitchen Stories
Whipped Ricotta Salad by Sew You Think You Can Cook