How To Make Greek Easter Bread (Tsoureki)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative with similar richness.

mahlab

💰Cheaper: ground almonds

Ground almonds offer a nutty flavor, though not identical.

sugar

🥗Healthier: honey

Honey adds sweetness with a distinct flavor.

milk

🥗Healthier: almond milk

Almond milk is a lower-calorie alternative.

Add 2 cups of flour to a bowl.

Add all of the yeast and 1/2 cup of sugar, stir to incorporate.

Add 1/2 cup of warm milk and mix until smooth, resembling pancake batter.

Cover with a tea towel or plastic wrap and let sit for about an hour to develop a sponge.

Grind the mahlab spice and prepare orange and lemon zest using a microplane.

Pour melted butter over the sponge, whisk the eggs, and add to the batter, stirring well.

Add about 5 cups of flour in batches, along with salt, remaining sugar, ground mahlab, and zests, mixing until blended.

Dump the dough onto the counter and knead for at least 10 minutes, using oil on hands and counter to prevent sticking.

Transfer to a greased bowl, cover, and let rise for 1.5 to 2 hours until doubled in size.

Divide the dough into 6 equal portions for 2 braided loaves, rolling each into a 15-inch rope.

Braid the ropes together and tuck the ends under, placing on a baking sheet.

Cover and let rise for about an hour, optionally tucking hard-boiled eggs into the ends of the loaf.

Brush with egg wash and sprinkle with slivered almonds before baking.

Bake until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens