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Holidays & Special Occasions

Tsoureki

The Quirky Foodster Team

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Ingredients

  • 500 g (4 cups) bread flour
  • 10 g (1 tbsp) instant yeast
  • 100 g (1/2 cup) sugar
  • 2 (2) eggs
  • 80 g (1/3 cup) butter, melted
  • 150 ml (2/3 cup) warm milk
  • 1/2 tsp (1/2 tsp) ground mahlab
  • 1/4 tsp (1/4 tsp) ground mastic
  • 5 g (1 tsp) salt
  • 1 (1) egg, beaten, for glaze
  • 30 g (1/4 cup) sliced almonds
  • 3 (3) dyed red eggs (optional, for decoration)

Method

  1. Combine flour, yeast, sugar, mahlab, mastic and salt in a large bowl.
  2. Add eggs, melted butter and warm milk; mix and knead for 12 minutes until smooth and elastic.
  3. Cover and prove for 1.5 hours until doubled in size.
  4. Divide dough into 3 equal ropes and braid together, tucking ends underneath.
  5. Transfer braid to a lined baking tray and tuck dyed red eggs into the braid if using.
  6. Cover and prove a further 45 minutes.
  7. Brush generously with beaten egg and scatter sliced almonds on top.
  8. Bake at 180°C (350°F) for 30–35 minutes until deep golden and hollow-sounding when tapped.
  9. Cool on a wire rack before slicing.

Introduction: A soft, braided, subtly spiced sweet bread flavored with mahlab and mastic, tsoureki is baked especially for Greek Orthodox Easter, traditionally dyed red eggs are often tucked into the braid as decoration.

Cultural Background: A soft, braided, subtly spiced sweet bread flavored with mahlab and mastic, tsoureki is baked especially for Greek Orthodox Easter, traditionally dyed red eggs are often tucked into the braid as decoration.

Tips: Mahlab and mastic are essential for tsoureki's signature aroma; source from a Middle Eastern or Greek grocer. Braid firmly but not too tightly, as the dough expands significantly.

Variations: Some bakers add orange zest or a splash of brandy to the dough for extra depth.

Storage: Keeps wrapped at room temperature for 3 days; freezes well for up to 1 month.

Reheating: Warm briefly in a 150°C (300°F) oven for 5 minutes to freshen.

Nutrition: Approx. 260 kcal, 7 g protein, 8 g fat, 40 g carbohydrate per slice.

FAQs:

Q: What is mahlab?

A: A spice made from ground cherry pits, giving tsoureki its distinctive floral-nutty aroma.

Q: Why are red eggs used?

A: Dyed red eggs symbolize the blood of Christ and rebirth in Greek Orthodox Easter tradition.

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