How to make Tsoureki, the Traditional Greek Easter bread!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a distinct flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Add lukewarm water, a pinch of sugar, and yeast in a bowl. Stir and let it sit for 6-7 minutes until bubbly.

Grind the mastic and mahleb with a pinch of sugar and set aside.

In a saucepan, melt butter, sugar, and milk over low heat until combined and lukewarm. Remove from heat.

In a large bowl, whisk together the butter mixture and eggs, then add the yeast mixture.

In a mixer bowl, combine flour, ground mastic, mahleb, orange zest, and the butter-egg-yeast mixture. Mix until combined and soft.

Cover the dough and let it rise in a warm place until doubled in size (about 3-4 hours).

Deflate the dough and cut into 6 equal pieces. Roll each piece into a rope without flouring the surface.

Braid the ropes and place on a baking tray lined with parchment paper. Let rise for 1 more hour.

Brush with egg wash and garnish with almond slivers. Bake in a preheated oven at 150C / 310F for 30-40 minutes until browned.

(Optional) Prepare syrup by boiling sugar and water, then ladle over the hot tsoureki after baking.

Let cool and wrap in plastic wrap to keep fresh.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens