Tsoureki (Greek Easter Bread)
Tsoureki (τσουρέκι) is a sweet yeast bread that is typically served at Easter. It’s similar to a brioche since the dough is enriched with eggs, milk, and butter. I made it for my family to enjoy for Christmas!
My sister-in-law married a Greek man and now lives in Athens. My husband visited them recently and brought back a loaf of tsoureki for me. After one bite, I was determined to make it since it was delicious, and because we don’t have any Greek bakeries nearby.
There are three critical things to know about making authentic Greek tsoureki.
1) In order to obtain the correct flavor, you need to use the specific Greek spices that are listed in step one of the recipe.
2) Bread flour should be used in order to provide enough strong gluten for the dough to rise and achieve its fluffy, slightly stringy texture. If you use all-purpose flour, you’ll have to knead a lot longer to ensure sufficient gluten formation.
3) Ensure that you set aside enough time for the dough to rise. Because the dough is very enriched and heavy, the yeast has to work extra hard, and the rises take quite a bit of time (which for me was 5 hours total). Be patient!
I’m happy to say that the time and effort paid off. My tsoureki was the same flavor and texture as the one from Athens!! And although this is usually an Easter bread, it’s delicious enough to eat any time!
This recipe was modified from Dmitra’s Dishes
#Easter #Christmas #Holiday #Celebration #Special #Yeasted #Baking #Sweet
Tsoureki (Greek Easter Bread)
Tsoureki (τσουρέκι) is a sweet yeast bread that is typically served at Easter. It’s similar to a brioche since the dough is enriched with eggs, milk, and butter. I made it for my family to enjoy for Christmas!
My sister-in-law married a Greek man and now lives in Athens. My husband visited them recently and brought back a loaf of tsoureki for me. After one bite, I was determined to make it since it was delicious, and because we don’t have any Greek bakeries nearby.
There are three critical things to know about making authentic Greek tsoureki.
1) In order to obtain the correct flavor, you need to use the specific Greek spices that are listed in step one of the recipe.
2) Bread flour should be used in order to provide enough strong gluten for the dough to rise and achieve its fluffy, slightly stringy texture. If you use all-purpose flour, you’ll have to knead a lot longer to ensure sufficient gluten formation.
3) Ensure that you set aside enough time for the dough to rise. Because the dough is very enriched and heavy, the yeast has to work extra hard, and the rises take quite a bit of time (which for me was 5 hours total). Be patient!
I’m happy to say that the time and effort paid off. My tsoureki was the same flavor and texture as the one from Athens!! And although this is usually an Easter bread, it’s delicious enough to eat any time!
This recipe was modified from Dmitra’s Dishes
#Easter #Christmas #Holiday #Celebration #Special #Yeasted #Baking #Sweet
Cooking Instructions
- 1
Two aromatic spices are important for the distinctive flavor of tsoureki. Mahlepi (or mahleb) is from the pits of a wild cherry. It provides notes of cherry and bitter almond. Mastiha is the resin of the Mastic tree that grows on the Greek island of Chios.
If you can’t obtain mastic, 1 teaspoon of ground anise can be substituted. Similarly, 2 teaspoons almond extract and a pinch of cinnamon or cardamom can replace the mahleb. However, the taste won’t be the same as actual authentic tsoureki.
- 2
Prepare the starter:
Whisk the lukewarm milk, sugar, and flour in the bowl of a stand mixer. Gently stir in the yeast, cover the bowl, and set aside to activate for 10 minutes. It should look foamy, as in the second picture.This step ensures your yeast is active. The milk temperature should be about 105°F (40°C), which is just warm. If the milk is hot, it will kill the yeast.
- 3
While the starter activates, combine the bread flour, sugar, mahleb, mastiha, and salt in a large bowl. Whisk to combine.
If you have King Arthur Bread and Cake Enhancer, add it to the dry ingredients. This ingredient is entirely optional, but it does result in an incredibly fluffy texture. The bread will also last longer. (See Notes section below)
- 4
Grate the zest of one large orange into the dry ingredients and mix well to combine.
- 5
In a separate bowl, whisk together the 3/4 cup lukewarm milk and the two large eggs.
- 6
Add the dry ingredients to the starter. Mix a bit, then add the egg/milk mixture. Stir with a spoon until the dry ingredients are incorporated. Scrape the bowl well.
- 7
Using the dough hook attachment for the stand mixer, knead the dough for eight minutes on a speed setting of three (medium speed).
If you don’t have a stand mixer, knead by hand for 15 minutes. - 8
Ensure that the butter is at room temperature. With the stand mixer on low speed, add the butter about 1 Tablespoon at a time.
Increase the speed of the mixer to four, and knead for another 3 minutes.
- 9
Meanwhile. Add 2 Tablespoons vegetable oil (or olive oil) into a large bowl.
- 10
The dough will be very soft and sticky. It will not form a ball. Don’t worry! Transfer the dough to the oiled bowl, then gently turn it over so the dough is coated in oil.
Cover the bowl with plastic wrap and put it in a warm part of your house to rise.
- 11
I turned my oven into a proofing drawer so that the dough would rise well. I turned my oven on to its lowest setting for about two minutes, then shut it off. The inside of the oven was just a little warm. I filled a 9x13” pan with boiling water and placed it on a lower shelf. I then placed my covered dough in the oven and shut the door.
- 12
The dough needs to rise until it is doubled in size. Because this is a highly enriched dough, the rising process will be slow. Be patient!
In the past, when I put the dough in a cool room, it took a total of 3 hours before it looked doubled in volume. When I used my proofing drawer method, the dough rose more quickly, and it was ready in less than two hours.
- 13
Gently punch down the dough and transfer it to a lightly floured surface. Divide the dough in half.
- 14
Work with one half at a time. Cut the dough into three equal pieces. Gently roll each piece into a log 13 inches long.
Tips:
Gently handle the dough. Use its weight to your advantage by lifting it slightly and allowing gravity to stretch it to the desired length.
The dough will be sticky, but avoid using too much flour. If the dough sticks to your hands, oil them to make it easier to handle.
- 15
Braid the three dough strands on top of parchment paper. Tuck the ends under a bit. Transfer the braid to a cookie sheet by lifting the parchment paper.
Repeat the process with the other portion of dough.
- 16
Cover the cookie sheet with plastic wrap and allow the dough to rise again. You don’t need the dough to double, but you do want it to get puffy.
Again, this can take a while, so be patient. In a cooler house, my loaves looked ready after about 2 hours. But, when it was warmer, they were ready after about an hour. - 17
Towards the end of the rising time, preheat the oven to 350°F.
Mix the egg yolk and water until well blended. I passed my egg wash through a fine sieve to make it silky smooth before applying it to the loaves.
- 18
Brush the surfaces of the loaves with the egg wash.
- 19
Sprinkle sliced almonds on top of the loaves, if you prefer. You could also sprinkle them with sesame seeds or simply leave them plain.
- 20
Bake the loaves in the preheated oven for 30 to 35 minutes. Mine were done after only 30 minutes. The loaves should be nicely browned.
Wait at least 30 minutes after taking them out of the oven before slicing them.
- 21
The tsoureki can be stored at room temperature, tightly wrapped, for up to 7 days. They also freeze well!
- 22
Notes:
🥖 I have made this bread both with and without the King Arthur enhancer, and I can definitely say that the enhancer does improve the texture. BUT - you will still get an amazing loaf even if you don’t have this ingredient!
🥖 if you don’t want to use almonds, you can top the bread with sesame seeds, or you can simply omit any topping at all.
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