Traditional Greek Tsoureki Easter Sweet Braided Bread
Greek Tsoureki
Fragrant, buttery Greek Easter bread braided with mahleb and mastic.
Nutrition (per serving)
Tsoureki is the sweet, aromatic braided bread that arrives on Greek tables every Easter — rich with butter, orange zest and the distinctive floral notes of mahleb and mastic. This recipe leans on those classic flavors while staying approachable for home bakers: a tender, slightly sweet crumb, a glossy egg wash, and the option to tuck in red-dyed eggs for a traditional finish.
I love how the dough smells as it rises — it’s one of those kitchen moments that feels like a warm family memory in the making. Braid it simply or make two small loaves; either way the result is a festive, shareable bread perfect for holiday brunches, gifting, or enjoying with coffee.
Ingredients
- Whole milk:1 cup
- Active dry yeast:2 1/4 tsp
- Granulated sugar:1/2 cup
- Large eggs (room temp) for dough:2 pieces
- Large egg yolk (adds richness):1 pieces
- Large egg (for egg wash):1 pieces
- Unsalted butter, softened:8 tbsp
- Bread flour:4 1/2 cups
- Salt:1 tsp
- Mahleb (ground):1/2 tsp
- Mastic (ground) or 1 tsp vanilla as substitute:1/8 tsp
- Vanilla extract:1 tsp
- Orange zest:1 tbsp
- Orange blossom water (optional):1 tbsp
- Sesame seeds (for topping, optional):2 tbsp
- Red eggs (hard-boiled, optional):3 pieces
Instructions
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Warm the milk until it’s about 100–110°F (warm to the touch). Stir in the yeast and 1 tbsp sugar; let sit 5–10 minutes until foamy.
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In a large bowl whisk together the remaining sugar, eggs, egg yolk, vanilla, orange zest, orange blossom water (if using), mahleb and ground mastic until combined.
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Add the foamy yeast mixture and softened butter to the egg mixture and stir to combine.
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Gradually add the flour and salt, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth, elastic and slightly tacky. (You can use a stand mixer with a dough hook for 6–8 minutes.)
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Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
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Punch the dough down and divide into three equal pieces for a single large braid (or six pieces for two smaller loaves). Roll each piece into ropes and braid; tuck in red-dyed eggs if using, or form into desired shapes.
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Place the braided loaf(es) on a parchment-lined baking sheet. Cover and let rise again until puffy, about 30–45 minutes.
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Preheat the oven to 350°F. Whisk the remaining egg and brush generously over the braid; sprinkle with sesame seeds if desired.
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Bake 25–35 minutes (depending on loaf size) until deep golden brown and an instant-read thermometer in the center reads about 190°F. If the top browns too quickly, tent loosely with foil.
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Cool on a wire rack before slicing — tsoureki is best the day it's baked but remains lovely toasted the next day.
Tips & Notes
- If you can’t find mahleb or mastic, increase the orange zest and add 1 tsp almond extract for a complementary flavor.
- Use room-temperature ingredients to help the dough come together smoothly and rise reliably.
- If the dough is sticky, resist adding too much flour; lightly oiling your hands during shaping helps.
- For a shiny, deeper-colored crust, brush with a second thin coat of egg wash halfway through baking, or mix a pinch of honey into the wash.
