Tsoureki — Greek Paschal Sweet Bread
The Greek Paschal bread — a tall, braided loaf enriched with butter, eggs, and scented with two
distinctive spices: mahlepi (ground cherry pits) and mastiha (tree resin). The aromas are ancient,
slightly medicinal, entirely Greek. Decorated with red-dyed hard-boiled eggs, tsoureki is the crown
of the Easter breakfast.
FASTING LEVEL: Non-Fasting (butter, eggs, milk)
SERVINGS: 2 large loaves (16 servings)
TIME: 5 hours (mostly rising)
INGREDIENTS:
- 750 g bread flour, plus more as needed
- 250 ml whole milk, warmed
- 150 g sugar
- 150 g butter, melted and cooled
- 4 large eggs
- 2 egg yolks
- 10 g instant yeast
- 1 teaspoon salt
- 2 teaspoons ground mahlepi (or substitute 0.5 teaspoon almond extract + 0.5 teaspoon ground cherry kernels)
- 0.5 teaspoon ground mastiha (or omit if unavailable — the bread is still excellent)
- Zest of 2 oranges
For decorating:
- 6 hard-boiled eggs, dyed red (traditional)
- 1 egg, beaten (for wash)
- 50 g slivered almonds
- 50 g pearl sugar, optional
METHOD:
1. Warm the milk. Stir in 1 tablespoon of the sugar and the yeast. Let stand 10 minutes until foamy.
2. In a stand mixer, combine flour, remaining sugar, salt, mahlepi, mastiha, and orange zest.
3. Add yeast mixture, whole eggs, egg yolks, and melted butter. Knead with the dough hook on medium for 15 minutes. The dough should be silky, elastic, and pull away from the bowl cleanly. Add flour by the tablespoon if too wet, but keep the dough soft.
4. Transfer to an oiled bowl. Cover and rise at room temperature for 2 hours, or until doubled.
5. Gently punch down. Divide into 6 equal pieces.
6. Roll each piece into a rope about 40 cm long. Braid 3 ropes together into a loaf; repeat with the other 3 for the second loaf. Place on parchment-lined baking sheets.
7. If including red eggs, tuck them into the braid at intervals (they will not crack if you place them gently into the dough).
8. Cover loosely and rise another 60-90 minutes until the loaves are puffed and nearly doubled.
9. Brush generously with beaten egg. Sprinkle with slivered almonds and pearl sugar.
10. Bake at 175C (350F) for 30-35 minutes until deeply golden. A skewer in the centre should come out clean.
11. Cool completely on wire racks.
NOTES:
- Mahlepi and mastiha are available at Greek and Middle Eastern grocers. The bread is authentic only with these spices.
- Dyeing the hard-boiled eggs red is a Greek Paschal tradition symbolising the blood of Christ. Use Easter-egg dye or a natural onion-skin dye.
- Tsoureki keeps well wrapped for 3-4 days. Stale tsoureki makes excellent French toast.
- The three ropes of the braid symbolise the Holy Trinity.
NUTRITION (per slice, approximate):
Calories: 280 | Protein: 7 g | Carbohydrates: 44 g | Fat: 9 g | Fibre: 1 g