Tsoureki Greek Easter Bread (Print Version)
# Ingredients:
→ Yeast Mixture
01 -
150 grams strong bread flour (high protein)
02 -
2 tablespoons sugar
03 -
14 grams dry active yeast (2 packets)
04 -
250 ml warm water
→ Dough Mixture
05 -
1.5 kg strong bread flour (high protein)
06 -
300 grams sugar
07 -
4 grams ground mastica
08 -
3 teaspoons ground mahlepi
09 -
1 teaspoon ground cardamom
10 -
1 teaspoon salt
11 -
Zest of 2 oranges
12 -
400 ml milk at room temperature
13 -
4 eggs
14 -
250 grams unsalted butter, melted
15 -
2 teaspoons vanilla extract
→ Garnish
16 -
1 egg
17 -
1 tablespoon milk
18 -
Sesame seeds
19 -
Sliced almonds
# Instructions:
01 -
In a bowl, combine 150 grams of strong bread flour, 2 tablespoons sugar, 14 grams of dry active yeast, and 250 ml warm water. Mix well and set aside to allow the yeast to activate while preparing the remaining ingredients.
02 -
In a large bowl, mix all dry ingredients: 1.5 kg strong bread flour, 300 grams sugar, 4 grams powdered mastica, 3 teaspoons ground mahlepi, 1 teaspoon ground cardamom, 1 teaspoon salt, and zest from 2 oranges.
03 -
Add 2 teaspoons vanilla extract, 400 ml room temperature milk, 4 whisked eggs, 250 grams melted unsalted butter, and the activated yeast mixture to the dry ingredients. Mix everything thoroughly.
04 -
Transfer the dough to a clean work surface and knead for at least 10 minutes. Keep approximately 120 grams of extra flour on standby to add as needed during kneading. The dough should be soft and slightly sticky but shouldn't adhere to your hands or the work surface.
05 -
Place the dough in a lightly oiled clean bowl. Cover with cling film and allow to rise in a warm location until doubled in size, which may take several hours depending on ambient temperature.
06 -
Once risen, gently deflate the dough. Divide into 18 equal portions of approximately 170 grams each. Cover them to prevent drying and allow to rest for at least 10 minutes.
07 -
Working with three portions at a time (keeping the rest covered), roll each into a 40 cm long rope. Braid the three ropes together to form one tsoureki. Place on a baking sheet lined with parchment paper. Work in batches until all tsoureki are formed.
08 -
Arrange three braided tsoureki in each baking dish (32 cm x 24 cm), separating them with parchment paper dividers. Keep covered and place in a warm location until they increase in size by approximately 50%.
09 -
Preheat oven to 170°C. In a small bowl, whisk together 1 egg and 1 tablespoon milk. Brush this mixture evenly over the top and sides of each tsoureki. Sprinkle with sesame seeds or sliced almonds.
10 -
Bake in the preheated oven for 30-40 minutes, monitoring closely to achieve a golden brown color. Oven temperatures may vary, so adjust accordingly.
11 -
Once baked, allow tsoureki to rest for at least 20 minutes before serving. If gifting, cool completely before wrapping in plastic to maintain freshness.
# Notes:
01 -
Tsoureki is a traditional Greek Easter sweet bread characterized by its rich flavor from aromatic spices like mahlepi, mastica, and cardamom.
02 -
The bread has a distinctive sweet taste and fluffy texture that makes it perfect for holiday celebrations.
03 -
For best results, ensure your yeast is fresh and active before beginning the recipe.