Tsoureki
Tsoureki: Greek Easter braided brioche scented with mahlab and mastic, topped with a red egg
On Holy Thursday Greek homes braid tsoureki, the shining Easter loaf that is broken on Sunday after the midnight service and eaten for breakfast all week with coffee. It pulls apart in long, feathery strands and smells of mahlab (cherry-stone spice), mastic resin and orange. Common mistake: adding extra flour to a sticky dough; it is meant to be soft, and the long knead and cold rest make it manageable. Chef's tip: grind mastic with a pinch of sugar in a cold mortar; on its own it gums up into sticky lumps.
- Total time
- 80 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the dough
To finish
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Method
0/9 doneStep 1: Stir ⅓ oz dried active yeast and 1 tsp of ¼ oz caster sugar into ¾ cup whole milk with 2 tbsp of the 1 ⅛ oz strong white bread flour. Leave for 10 minutes until foamy.
10 minStep 2: In a mixer bowl combine the remaining 1 ⅜ lb strong white bread flour, 5 oz caster sugar, 1 tsp ground mahlab, ½ tsp mastic tears, 1 tbsp orange zest and ½ tsp salt.
Step 3: Add the yeast mixture and 3 eggs and knead with the dough hook on low for 5 minutes. With the motor running, trickle in 4 oz unsalted butter a spoon at a time.
5 minStep 4: Knead on medium for 12–15 minutes more, until the dough is glossy, pulls cleanly from the sides and stretches into a thin windowpane. It will still feel soft and tacky.
14 minStep 5: Cover and leave in a warm place for about 2 hours, until doubled. For easier shaping, chill it for 1 hour after rising.
120 minStep 6: Divide into 2, then each half into 3 ropes about 40 cm long. Braid each set of 3, tuck the ends under and set the two loaves on lined trays. Press a 1 hard-boiled egg dyed red into one if you like.
Step 7: Cover loosely and prove for 60–90 minutes, until puffy and a fingertip dent springs back slowly.
75 minStep 8: Heat the oven to 350°F (300°F fan). Brush with 1 egg and scatter over 1 oz flaked almonds.
Step 9: Bake for 30–35 minutes, until deep mahogany and hollow-sounding underneath. Cover with foil after 20 minutes if browning too fast. Cool on a rack before slicing.
33 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 9 g
- Carbs
- 52 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tsoureki take?
- About 80 minutes in total: 45 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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