You have to try my classic Tsoureki recipe; it’s a soft, pull-apart braided bread that you’ll find in many Greek homes around Easter time.
Typically we eat this bread as a little midday pick me up or as a breakfast partner to a hot cup of coffee (Greek coffee, of course!).
Why you’ll love this Traditional Greek Easter Sweet Bread
Check out why this is a super popular recipe over the Easter period in Greek homes:
- The flavour: Guys, the incredibly soft, buttery-rich dough is wonderful. The mastic and mahlepi are a magical combination in this Greek Easter sweet bread.
- Symbolism: Beyond its taste, Tsoureki is steeped in cultural significance. In Greek tradition, it's not just bread; it's a symbol of Easter and rebirth.
- Beautifully braided: Tsoureki is not just delicious; it's a real looker. The bread is braided, golden brown, and glowing.
- Versatile: A loaf won’t last long – you can snack on it for breakfast with my Greek yogurt scrambled eggs, as a tea-time nibble, or after dinner as a treat. ALL day long!
By the way if you love this bread recipe, you have to try my Christopsomo (Greek Christmas Bread) and my easy crusty bread recipe.
Ingredients
Round up these ingredients to make your tsoureki recipe:
- Hard flour: Provides the base structure and texture for the bread. Hard flour has a higher protein content, which contributes to the chewiness of the Tsoureki.
- Sugar: Adds sweetness to the dough and aids in yeast activation.
- Dry yeast: Acts as a leavening agent, causing the dough to rise. Ensure it's fresh for optimal results.
- Warm water: Used to activate the yeast. It should be warm to the touch but not hot, as too high heat will kill the yeast.
- Mastic: A resin with a totally incredible flavour. Go carefully as its potent this one!
- Mahlepi: Ground cherry pits with a subtle floral flavour. It’s a combination of almond and cherry flavour – you’re going to LOVE it.
- Cardamom: Ground cardamom is best for easy incorporation into the dough.
- Vanilla: Use pure vanilla extract or vanilla bean paste for the best flavour.
- Caster Sugar: Used for sprinkling on top of the Tsoureki before baking, providing a sweet crust.
- Salt: Balances the sweetness and enhances the overall flavor of the bread.
- Oranges: Zest from oranges adds citrusy brightness to the Tsoureki. Don’t forget to wash them before.
- Eggs: Use at room temperature for easier incorporation.
- Milk: Adds moisture and richness to the dough. Room-temperature milk helps the dough rise evenly.
- Unsalted butter: Contributes to the soft texture and rich flavour of the Tsoureki. Ensure it's softened to room temperature for easy mixing.
- Egg: Used for brushing the Tsoureki before baking, giving it a shiny, golden crust.
- Milk: Used in combination with the egg for the egg wash, providing a glossy finish to the bread.
- Sesame seeds: Optional topping for decoration and added texture.
- Sliced almonds: Another optional topping for decoration and texture.
Top Tips for Making the Best Traditional Easter Greek Bread
Here are my pro tips (from a seasoned Greek baker) for getting the most incredible tsoureki.
- Plan ahead: Tsoureki dough requires time to rise properly. Plan your baking schedule so that you don’t try to take a shortcut on the proving time.
- Warm ingredients: Make sure that you use eggs, milk, and butter at room temperature before mixing. This helps the dough rise evenly.
- Knead thoroughly: Proper kneading develops the gluten in the dough – this gives it a soft and elastic texture. Knead the dough until it's lovely and smooth.
- Braid carefully: Tsoureki is typically braided into a twisted shape. Take your time when braiding to ensure even distribution of the dough strands. Definitely check out my video to see how to braid it.
- Egg wash: Don’t skip the egg wash - This gives the bread a glossy finish once baked a
- Decorate with almonds: Some recipes call for decorating the top of the Tsoureki with whole almonds. This not only adds a pretty visual but also a crunchy texture.
- Monitor oven temperature: Bake the Tsoureki in a preheated oven at the right temperature. Keep an eye on it to prevent over-browning. If it starts to brown too quickly, cover it loosely with foil.
Cool properly: Allow the Tsoureki to cool completely on a wire rack. This helps lock in moisture and prevents it from becoming dry.
5 Common Mistakes Making Tsoureki
Here are the 5 mistakes that you want to steer clear of:
- Rushing the rising process: Tsoureki needs enough time to rise properly. Rushing this step can give you a dense and heavy loaf – NOT what we want. Allow the dough to rise at room temperature until it doubles in size.
- Using cold ingredients: Cold ingredients, especially eggs, milk, and butter, can inhibit yeast activity and result in poor dough development. Make sure to bring these ingredients to room temperature before mixing them into the dough.
- Overworking the dough: While it's important to knead the dough thoroughly to develop gluten, overworking it can result in a tough and too chewy texture. Knead the dough until it's smooth and elastic, but avoid excessive kneading beyond that point.
- Incorrect braiding technique: Tsoureki is typically braided into a twisted shape, but a wonky braiding technique can lead to uneven distribution of the dough strands or a loaf that doesn't hold its shape well during baking.
- Baking at the wrong temperature or time: Baking Tsoureki at too high a temperature can cause it to brown too quickly on the outside while staying undercooked inside. On the other hand, baking at too low a temperature can give you a pale and dense loaf. Follow the recipe instructions carefully and monitor the bread closely while in the oven.
Storage Notes
To keep your Tsoureki fresh, store it in an airtight container or wrapped in plastic at room temperature. I recommend storing it at room temperature rather that in the fridge.
Your loaf can last up to 7 days if correctly stored – a big tip is to keep moisture away from your loaf.
It can also be frozen for longer storage.
If you need further help watch the full recipe video on my YouTube channel.
📖 Recipe
Tsoureki Recipe (Traditional Greek Easter Sweet Bread)
Celebrate Greek Easter with this irresistible Tsoureki recipe! A traditional sweet bread infused with aromatic mastica and mahlepi!
Ingredients
Yeast mixture
- 150 grams plain flour (high protein- strong bread flour)
- 2 tablespoon sugar
- 2 dry active yeast (14 grams)
- 250 ml water (warm)
Dough Mixture
- 1.5 kg plain flour (high protein- strong bread flour)
- 300 grams sugar
- 4 grams mastica (grounded)
- 3 teaspoon mahlepi
- 1 teaspoon cardomon
- 1 teaspoon salt
- 2 oranges (zest)
- 400 ml milk (room temperature)
- 4 eggs
- 250 grams melted butter (unsalted)
- 2 teaspoon vanilla essence
Garnish
- 1 egg
- 1 tablespoon milk
- sesame seeds
- sliced almonds
Instructions
Proofing the yeast
- In a bowl add:150 grams high protein bread flour2 tablespoons sugar2 packets of dry yeast (14 grams)250 ml warm water
- Mix well and set the bowl aside allowing the yeast to activate.
- Start to prepare the dry ingredients for the dough.
Preparing the dough
- In a separate large bowl add all the dry ingredients:1.5kg of high protein bread flour300 grams sugar4 grams mastica (crushed to powder form) 3 teaspoons mahlepi ground1 teaspoon cardamon ground1 teaspoon saltZest from 2 oranges
- Mix all the dry ingredients together well.
- Add to the same bowl:2 teaspoons vanilla extract400 ml milk (room temperature)4 whole eggs (whisked)250 grams melted butter (unsalted)
- Now that the yeast has activated, add it to the bowl.
- Mix everything together very well.
- Place the dough on your bench top and knead it for at least 10 minutes. Note: Have ½ cup high protein bread flour on stanby and add as much as necessary whilst kneading. The dough should be sticky and soft but not stick to the bench or your hands. (you may not even need to use it)
- Put the dough in clean bowl with a little bit of olive oil. Cover with cling wrap, place it in a warm location and allow it to double in size. (This can take a few hours depending on the temperature)
- Once ready, place your dough ball back onto your bench top and deflate it by giving it a light massage.
- Divide your dough into 18 even size balls (roughly 170 grams). Covering them up to avoid drying out and allow them to rise for at least 10 minutes.
Plaiting the Tsoureki
- Roll each dough ball out into roughly 40cm long sausage shapes. (only work with 3 at a time and leave the rest covered)
- Once you have 3 ready, its now time to braid them and form your first tsoureki.
- In a baking dish (mine are 32 cm x 24 cm) place parchment paper down on the bottom, and then place your tsoureki inside.
- I put 3 tsoureki in each dish and insert a small wall of parchment paper between each one.
- Ensure you are always keeping the dough/ tsoureki covered.
- Once you have formed your tsourekia, place them again in a warm location and allow to rise. (Don't let them double in size, allow them to puff up by around 50%)
- By putting 3 in this dish side by side, they rise and form perfectly in shape. They even come out looking better when cooked.
Garnish and cooking the Tsoureki
- In a small bowl whisk together:1 whole egg1 tablespoon milk
- Once combined brush the top and sides of each tsoureki. Evenly coat each braid to ensure an even colouring.
- Garnish with sesame seeds or sliced almonds.
- Place your tsourekia in a pre heated oven at 170 degrees Celsius
- Cook for 30 - 40 minutes, and keep your eyes on them ensuring they don't get to dark. You want a nice golden brown colour. (each oven is slightly different)
- Once cooked, allow to rest for at least 20 minutes before serving.NOTE: If you are gifting these to family and friends, once cooled down - keep them covered in plastic, to maintain freshness.
Video
Nutrition
Calories: 1629kcalCarbohydrates: 273gProtein: 36gFat: 43gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 235mgSodium: 743mgPotassium: 551mgFiber: 9gSugar: 62gVitamin A: 1453IUVitamin C: 23mgCalcium: 180mgIron: 14mg
Tried this recipe?Post it on Instagram and tag me @nikolopaa
Mary Balafas says
Thank you for your tsoureki recipe one of the best recipes I’ve ever made
Nikolopaa says
No worries Mary!
Christina Athans says
Beautiful tsoureki - i’m going to try your recipe but have a question: is there no 2nd rise once plaited? They go straight in the oven. If so that save time. That’s genius then!
Your recipes are all delicious & thank you for sharing
Christina
Nikolopaa says
Hey Christina 🙂 I did let them rise again by about 50 percent before going into the oven. Don't forget if it helps you can warm your oven like 30 degrees, then turn it off and use that to help the rising process 🙂
I hope they turn out great for you! Thank you for your support.
Christina Athans says
Fabulous! Thank you so much!
Darcy says
Well done. I'm going to try.
Nikolopaa says
Let me know how you go Darcy 🙂
Natalie says
Hey Nick! Love your work.
What brand flour did you use exactly? Last time I tried making tsoureki I think I used the wrong flour.
Nikolopaa says
Thanks for the support Natalie 🙂 The bread flour that I use is the lighthouse brand. Its a blue and white box which I buy from my local supermarket
Vas says
Loved making your tsoureki recipe. Reminded me of my childhood with Mum when she was alive. They smell and tasted amazing. Thank you😊
Nikolopaa says
That's awesome! Glad this recipe could spark some good old memories! Happy easter Vas 🙂
Lou K says
Made by a 10 year old who loves your videos and wants to now be a baker/chef like you! Happy Easter ⭐️
Nikolopaa says
That's so cool! God bless, happy easter 🙏❤️
Elley says
Thanks Nick I love all your recipe's so enjoyable to watch, and so easy to follow. I will try this one for Easter. Do you have a recipe for Cypriot flaounes thanks.
Nikolopaa says
Appreciate your support Elley! Hope you love the tsoureki! I have one in the works as I'm writing this, should be out this week. Have a great easter 🙂
Soula says
What happened to the video using an electric mixer for this recipe?
Nikolopaa says
Its still on my instagram and tik tok accounts but on the website I have the updated method. Its the same ingredients just one used a mixer and the other by hand 🙂
Sophia S. says
I converted when I married my hubby, so I have been working on perfecting various recipes and traditions. This is the 4th year I have tried to make tsourekia. The 3 previous years have been less than stellar. One year was a complete fail. I have watched your videos for a year now and knew I wanted to try your recipe and method. And it is a huge success!! I am so pleased with the outcome. Excellent directions. Excellent tips. Easy and it takes exactly as it should. So happy I could cry! Thank you so so much.
Nikolopaa says
Hey Sophia! Thats awesome! I'm glad this recipe worked out a success for you! Appreciate your kind words and support it means alot! Hope you and the family had a fantastic easter 🙂
Simone Phillips says
For some who is making the Tsoureki for the first time, do you use white sure or white caster sugar please?
Nikolopaa says
I use white but either will work 🙂
Helen mauerhofer says
Just confirming is the sugar used caster sugar or just normal sugar ?
Nikolopaa says
I used just normal white sugar. But Have used caser sugar and works fine 🙂
Doris dicicero says
Can't wait to make it for Easter !
Nikolopaa says
Awesome! Hope you love it. Happy easter Doris 🙂
Steve Tzouroutis says
Hi Niko.I really enjoy your recipes on line.
You are simply a classic cook/chef.
You make me laugh,whenever I follow your recipes.
Thank you for having a happy personality and your finished product is great.
Keep up the entertaining and cooking.
Your friend Steve Tzouroutis aka Steve Rundle in Adelaide.
SHE’S BEAUTIFUL MAATTTEEEE.😜
Nikolopaa says
Yiasou Steve!
Thanks so much for your comment my friend, really appreciate your support and glad you enjoy the recipes and videos! Ill keep the videos coming 😉😉 Hope you had a great easter!
Maria Toskas says
Thank you Niko, Made these today and they are beautiful, very easy & precise recipe, This is my go to Tsoureki recipe now, thanks again, kalo Paska my friend
Nikolopaa says
Thats amazing! Good to hear! Hope you had a fantastic easter with your family 🙏
Andreas says
Nick - how long does each rise take? Is the first rise about 2-3 hours and the second about half that?
Nikolopaa says
The first rise is about and 1 hour to 90 minutes for me providing I have sunlight and its warm. The second is around 45 minutes because we are not letting it double 🙂
Bella says
This is my 3rd year making tsoureki & thought I’d try this one
I followed your video & all the tips made it so easy
They turned out amazing
Thank you & happy Easter 😊
Nikolopaa says
Hey Bella! Really happy to hear it turned out so well.
Happy easter 🙂
Maria Fox says
If I make the dough in the morning before I go to work and leave it somewhere warm to rise is 10 hours too long ?
Otherwise what’s a reasonable time for mixture to double ?
Nikolopaa says
Every environment is different but you can place it in the fridge. When you place it in the fridge it takes like 10 times longer to rise 🙂
Lydia says
Looks delicious can’t wait to make these! Can I halve the recipe as there’s just the 2 of us? 🤔
Nikolopaa says
Thank you! Of course 🙂 Halving it will be fine. Happy easter!
Jenelle Giouzepis says
Hi Nick,
Love your recipes,
Can you freeze these until Easter, or how long can they be kept in airtight containers please?
Nikolopaa says
Hey Jenelle 🙂 These Can be frozen! If I was keeping them in an airtight container I would only keep for a few days
Thomas says
Hey there Nick…love your recipes mate, not to mention very entertaining also!
Quick question; is the oven temperature set to 170c conventional or
“fan-forced”?…do you reduce to 150c if using fan-forced?
Cheers mate and Kali Anastasi! ☺️
Nikolopaa says
Hey Thomas, thanks for reaching out and appreciate your support! I only ever use fan forced at all times. Apologies for the late reply! Hope you and your family had a great easter!
Maria says
Best tsoureki recipe we have made. So light and fluffy. Everyone is raving about them!
Nikolopaa says
Thats so cool 🙂 Thank you for letting me know! Happy easter Maria
Eugenia says
Hi Niko,
I’ve been trying to get tsourekia right for a few years. I was so excited to be able to follow your recipe step by step. Everything went perfectly until I took them out of the oven. All cooked evenly, but the bottoms are burnt. They are delicious when I scoop them off the bottom crust. What went wrong? What type of pan do you use? Please help.
Nikolopaa says
Hey Eugenia 🙂
Did you put baking paper down on the bottom ?
Lisa says
Hi Nick,
When I am ready to bake the loaves, can I put them into a convection bake setting or does it have to be a "regular" bake setting? If it is "convection bake", is the time needed and the degree setting the same?
I am excited to try this recipe for the first time!
Thanks very much!
🙂 Lisa
Nikolopaa says
Hey Lisa apologies for the late reply! I only ever use fan forced setting so convection bake 🙂
Hope you had a great Easter 🙏
Suzana Mijovski says
Thank you so much I made it for the first time, it was something I have wanted to make but was afraid to attempt because everyone told me it was hard, but thanks to your recipe I have accomplished and it turned out perfect! I love how thorough and easy to follow your recipes are, thank you. Enjoy your Easter
Nikolopaa says
Such a great comment! Glad it worked out so well! Thanks for your support and happy easter 🙂
Kathy Sofos says
Well, these are just like what my mother used to make! The best! Thank you for your wonderful and informative videos, entertaining commentary, and that fabulous Greek accent!
Nikolopaa says
Absolutely no problems! Thanks for your support Kathy 🙂 Glad you enjoy the content!!