Tsoureki (Traditional Sweet Easter Bread)
Enjoy a soft, fluffy tsoureki with a rich aroma and a beautifully stringy texture. Infused with mahlepi, mastiha and subtle citrus notes, this traditional Easter bread brings warmth and authenticity to every bite.
A timeless recipe, perfect for festive gatherings or a comforting treat with your coffee.
Ingredients (2 large tsourekia):
- 1 kg strong bread flour
- 200 g sugar
- 200 g butter, melted
- 4 eggs
- 250 ml lukewarm milk
- 50 g fresh yeast (or 16 g dry yeast)
- 1 tsp mahlepi
- ½ tsp mastiha, ground
- Zest of 1 orange
- 1 pinch salt
Method:
- Activate the yeast
Dissolve the yeast in lukewarm milk with a small amount of sugar and flour. Let it rest for 10 minutes until it becomes foamy.
- Prepare the base mixture
Beat the eggs with the sugar until light and fluffy. Add the melted butter, mahlepi, mastiha and orange zest, mixing well.
- Form the dough
Incorporate the yeast mixture, then gradually add the flour. Knead for 10–15 minutes until the dough becomes smooth, elastic and slightly soft.
- First rise
Cover the dough and let it rise in a warm place for 1.5–2 hours, until it doubles in size.
- Shape
Divide the dough and shape into braids.
- Second rise
Allow the shaped dough to rest for 45–60 minutes until puffed.
- Bake
Brush with egg wash and bake at 170°C for 35–40 minutes, until golden brown.
Tips:
- Chill the salad for 15–20 minutes before serving for a fresher taste.
- Add feta cheese or olives for a Mediterranean twist.
- Perfect as a light meal or as a side dish.
Serve warm or at room temperature and enjoy.
Happy Easter! 🐰
