Introduction

Tsoureki is Greece’s iconic sweet braided bread, known for its soft, fluffy interior, glossy crust, and distinctive aromas of mahlepi and mastiha. Traditionally made for Easter but enjoyed all year round, this enriched bread symbolises renewal, celebration, and family gatherings.

Whether enjoyed plain, with butter, or toasted the next day, Tsoureki is one of the most comforting and nostalgic Greek baked goods — perfect for breakfast or as a sweet treat with coffee.

Instructions

1. Prepare the yeast

• • Warm the milk (not hot) and mix in 1 tbsp of the sugar. Add the yeast and let it activate for 10 minutes until frothy.

2. Mix the dough

• • In a large bowl, combine flour, sugar, mahlepi, mastiha, orange zest, and salt.
  • Create a well in the middle and pour in the activated yeast mixture, melted butter, vanilla, and eggs.

3. Knead

• • Knead by hand for 15 minutes or using a stand mixer for 8–10 minutes. The dough will be soft and slightly sticky, this is normal.

4. First rise

• • Place the dough in a greased bowl, cover, and allow to rise for 2 hours, or until doubled in size.

5. Shape the Tsourekia

• • Punch down the dough.
    Divide into 6 equal pieces (for two braided loaves).
  • Roll each piece into a long rope and braid into two traditional Tsourekia.

6. Second rise

• • Place the braided loaves on lined baking trays. Cover and let rise for 45–60 minutes.

7. Glaze and bake

• • • Mix the egg and milk and brush over each loaf.
    • Add flaked almonds or sesame seeds if desired.
    • Bake at 170°C (340°F) for 30–35 minutes, until golden and fragrant.

8. Cool

• • Transfer to a wire rack and allow to cool completely before slicing.

Tips

• Warm ingredients help the dough rise properly — avoid cold milk or cold eggs.
• Don’t add extra flour; soft dough = fluffy Tsoureki.
• If your kitchen is cold, rise the dough in the oven with the light on (not the heat).
• You can freeze Tsoureki slices for up to 2 months.
• For extra shine, glaze again halfway through baking.