Tsoureki - Greek Easter Bread - Souvlaki For The Soul

Greek Tsoureki bread served on a table with dyed red eggs

Tsoureki - Greek Easter Bread

Tsoureki is the traditional Greek Easter bread made on Holy Thursday in the lead up to Orthodox Easter. Follow the recipe and my step by step instructions. Before you know it, you'll be celebrating Easter like a Greek in no time!

Course Breakfast, Snack

Cuisine Greek

Prep Time 45

Cook Time 35

Proving Time: 3 30

Total Time 4 50

Servings loaves

Calories 1731kcal

Author Peter G

Ingredients

For the yeast mixture:

300 ml milk
125 g butter unsalted
75 g bread flour
1 tablespoon sugar granulated
1 teaspoon salt
2 orange zested
7 g yeast instant

For the bread:

750 g bread flour
170 g sugar caster / superfine sugar
200 ml orange juice
2 eggs
2 teaspoon mahlepi see note

For the glaze:

1 egg yolk
1 tablespoon milk
flaked or slivered almonds sesame seeds

Metric - US Customary

Instructions

Warm the milk in a saucepan over low heat. Add the butter stirring it into the milk, so it melts. Allow to cool.
300 ml milk, 125 g butter
In a large bowl place 75 grams of the flour with the yeast, salt, orange zest and one teaspoon of the sugar. Pour in the cooled milk/butter mixture in and beat with a wooden spoon until you have a mix which resembles a thick batter. Cover with saran (plastic) wrap and a towel and leave it to rest for about half an hour.
75 g bread flour, 1 tablespoon sugar, 1 teaspoon salt, 2 orange, 7 g yeast
When you return, your mixture should be bubbling and doubled in size—place in the remaining flour, sugar, orange juice, mahlepi and eggs.
170 g sugar, 200 ml orange juice, 2 eggs, 2 teaspoon mahlepi, 750 g bread flour
Mix until a soft dough forms. If you find it's sticky, add more flour. But be careful not to add too much. We're after an elastic, silky dough. Knead for 10-15 minutes. Alternatively, you can follow these instructions using a stand mixer.
Once kneaded place in an oiled bowl and lightly oil the top of the dough. Cover with plastic wrap and a kitchen towel and allow to rest for one hour or until doubled in size. (this can take up to 3 hours depending on how warm your kitchen is).
When you notice it has doubled, take it out and divide the mixture in three equal portions. With one of the thirds, split into three equal portions again (there should be 9 balls of dough - each weighing approx. 170 grams) and roll these three portions into "ropes". They should be of the same width and length. Mine measured approximately 40cms (approx. 15 inches)
Lay down the tsoureki ropes in front of you. Join the top ends of the tsoureki with your fingers and squeeze so they stick together. Form a plait and tuck in the bottom ends so they stick together also. Complete the remaining tsourekia and place on a parchment lined baking tray and allow to proof again for 2 hours.
Once proofed and risen brush with the glaze and add any almonds or sesame seeds on the top.
1 egg yolk, flaked or slivered almonds, 1 tablespoon milk
Bake in a preheated 170 deg C fan forced / 190 deg C standard oven for 35-40 minutes until golden. They should sound hollow when tapped on the bottom. Allow cooling on a wire rack completely before slicing and serving.

Video

Notes

Have patience. As is usual with bread recipes, there's a little time waiting for the dough to prove. However, follow the instructions, and you can't go wrong.
Weigh the dough. I cannot stress this enough. When dividing the dough into ropes - make sure they are all even.
Room temperature ingredients. All the ingredients should be at room temperature for the best success and allow the dough to rise evenly.
Check your yeast. For any yeast-based sweet bread, ensure that your yeast is active. If you see no bubbles in the first blooming stage, start again with active yeast.
If using your hands to knead the dough - it will require a little kneading. I prefer to use a stand mixer with a dough hook and let the dough knead for 15 minutes.

Nutrition