Tsoureki (Traditional Braided Greek Easter Bread)
Tsoureki is a stunning Greek Easter bread, our version of bread like brioche. It’s soft and buttery, braided into a beautiful loaf and baked until bronzed all over. Growing up, my yiayia would make it from scratch and it was always a stunning addition to the table. Traditionally it’s flavored with orange zest and almonds, so it has a subtle but intoxicating fragrance. Greeks sometimes tuck hard-boiled red-dyed eggs into the braids for a festive Easter touch, too!
It’s not difficult to make but it does require a bit of time for the dough to proof, so it’s important to plan ahead. If you have a stand mixer, the dough couldn’t be easier to mix and knead. But if not, roll up your sleeves and get your exercise for the day, just like my yiayia used to!
Like all home baked breads, tsoureki is best served on the day it’s made. But leftovers make the most incredible French toast at breakfast the next morning!
If you like this Tsoureki, you’ll love my 5-ingredient Greek Yogurt Bread and my Zambonopita (Greek Ham and Cheese Pie)!
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Tsoureki (Traditional Braided Greek Easter Bread)
Equipment
Ingredients
- 1⅓ cups whole milk, warmed
- 2¼ tsp instant yeast (1 packet)
- 5 cups bread flour (divided)
- 1 cup granulated sugar (divided)
- ⅔ cup almond flour
- 1½ tsp ground anise seeds
- 1 tsp ground masticha (mastic, optional)
- 1½ tsp fine sea salt
- Zest of 1 orange
- 2 eggs (at room temperature)
- 1 egg yolk (at room temperature)
- 3 tbsp unsalted butter, melted
- neutral oil
- lightly beaten egg white (from the egg yolk above)
- ⅓ cup sliced almonds
Instructions
- In a large mixing bowl, stir together the warm milk and yeast along with 1 ½ cups bread flour and ¼ cup sugar until smooth. Cover with a towel or plastic wrap and let stand for about an hour. It will inflate and the surface will be covered with small bubbles.
- Using a stand mixer fitted with the dough hook attachment, stir together the remaining 3 ½ cups flour, ¾ cup sugar, almond flour, anise seed, salt, and orange orange zest. Make a well in the center and scrape in the yeast mixture along with the eggs, yolk, and melted butter. Knead on medium speed until a smooth dough forms, 5 to 7 minutes. The dough should be slightly tacky, but will release from the sides bowl. Add extra flour by the spoonful if necessary, but try not to add too much.
- (You can also make the dough by hand, mixing it first in a large bowl and then kneading for 10 to 12 minutes on your work surface, adding flour as necessary.)
- Shape the dough into a ball and rub it all over in a light coating with oil. Place it back in the mixing bowl and cover it with plastic wrap. Set in a warm place to rise until doubled in size, 1 ½ to 2 hours.
- Turn the dough onto a clean work surface. You shouldn’t need much more flour, but use it sparingly to prevent sticking if you do. Divide it into two even portions, then divide each one into three portions.
- Roll three of these portions into long ropes, about 18 inches long. Pinch the tips together and then braid them to shape the first loaf, pinching and tucking the ends together so that they’re sealed. Place the shaped loaf on a parchment lined baking sheet. Repeat this process with the remaining three portions of dough, placing the second loaf on a second parchment-lined baking sheet.
- Cover each one loosely with plastic and set in a warm spot to proof until doubled in size, another 1 ½ to 2 hours.
- Preheat the oven to 350°F.
- Brush the egg white all over the top and sides of the loaves. Sprinkle the sliced almonds on top. Transfer the pans to the oven and bake until golden brown all over, 25 to 30 minutes, rotating the pans halfway through. Cool completely on wire racks before slicing.
Notes
- Loosely wrapped, the breads will keep for 2 days at room temperature, or for up to a month in the freezer in an airtight bag.
Nutrition
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