Go Back
Tsoureki Greek Easter Bread - 2 Thumbnail

Tsoureki Greek Easter Bread

Traditional Greek Tsoureki is a soft, braided Easter bread enriched with eggs, butter, and fragrant orange zest. This classic Tsoureki Recipe creates a tender, airy crumb with a lightly sweet flavor that makes it stand out among Greek Easter Recipes. Inspired by a rich Brioche Bread Recipe, this Greek Easter Bread is perfect for spring celebrations and festive tables. The slow rise ensures a fluffy texture, while optional spices add authentic depth. Whether enjoyed fresh, toasted, or shared with family, this Easter Bread Recipe is a timeless favorite that brings warmth, tradition, and irresistible aroma to your kitchen.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Course: Breakfast, Dessert, Easter Recipes, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Dough
  • 4 cups 500 g all-purpose flour
  • 2 ¼ teaspoons 7 g active dry yeast
  • ¾ cup 180 ml warm milk (lukewarm, not hot)
  • ½ cup 100 g granulated sugar
  • 2 large eggs room temperature
  • ½ cup 115 g unsalted butter, melted and cooled
  • Zest of 1 orange
  • ½ teaspoon ground mahleb optional
  • ¼ teaspoon ground mastic optional
  • ½ teaspoon salt
  • For the Topping
  • 1 egg
  • 1 tablespoon milk
  • 2 –3 tablespoons sliced almonds

Method
 

1. Wake Up the Yeast

In a small bowl, stir the warm milk with a spoonful of sugar. Sprinkle yeast over the top and let it sit for about 8–10 minutes. You’re looking for a foamy layer—no foam = start over with fresh yeast.

    2. Build the Dough

    In a large bowl, combine flour, remaining sugar, salt, orange zest, and spices. In another bowl, whisk eggs and melted butter, then mix in the activated yeast. Pour everything together and stir until a soft dough forms.

      3. Knead Until Smooth

      Move the dough onto a lightly floured surface. Knead for 10–12 minutes until it becomes elastic and smooth. It should feel soft and slightly tacky. Tip: avoid dumping too much flour—add gradually if needed.

        4. First Rise

        Place the dough in a greased bowl, cover, and let it rest in a warm spot for 1½–2 hours until doubled.

          5. Shape the Classic Braid

          Punch down gently and divide into three equal pieces. Roll each into long ropes, about 16–18 inches. Braid them together snugly, tuck the ends under, and place on a lined baking tray.

            6. Second Rise

            Cover loosely and let the braid puff up for 45–60 minutes.

              7. Bake to Golden Perfection

              Preheat oven to 350°F (175°C). Brush with egg wash (egg + milk), sprinkle almonds, and bake for 25–30 minutes. If it browns too fast, tent with foil. Cool fully before slicing.

                Notes

                ⚠️ Troubleshooting Tips

                • Dense texture? You likely under-kneaded. Work the dough longer next time.
                • Flat braid? Shape tighter and don’t skip the second rise.
                • Dry crumb? Too much flour—go easy when kneading.
                • Weak flavor? Fresh spices make a huge difference—especially mahleb and mastic.

                🥖 Storage & Freshness

                Keep your Tsoureki wrapped at room temperature for up to 3 days.
                Avoid the fridge unless necessary—it can dry the bread out.
                For longer storage, freeze slices tightly wrapped for up to 2 months. Reheat gently before serving.

                🍽️ How to Serve Tsoureki

                Enjoy it fresh with coffee for a simple breakfast.
                Toast lightly and add butter for a richer bite.
                Pair with jam or honey for extra sweetness.
                Or place it front and center on your Easter table—it’s a showstopper.

                ❓ FAQs

                Can I skip mahleb and mastic?
                 Yes! The bread will still taste delicious, just less traditional in flavor.
                Why didn’t my dough rise?
                 Your yeast may be inactive, or the environment was too cold. Always check for foam during activation.
                Can I make this ahead of time?
                 Absolutely. Prepare the dough the day before and refrigerate after the first rise.
                How do I know it’s fully baked?
                 Tap the bottom—it should sound hollow. The top should be deep golden brown.

                💭 Final Thoughts

                Tsoureki isn’t just bread—it’s a ritual, a centerpiece, and honestly, a bit of a flex in the baking world. With its soft strands and rich aroma, it turns simple ingredients into something memorable. Take your time, trust the process, and don’t rush the rise. Once you nail it, this recipe will become your go-to every Easter—no question about it.