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tsoureki sweet bread

Greek Tsoureki Sweet Bread

Greek Tsoureki is a soft and fragrant braided sweet bread made with warm spices, orange zest, and a buttery dough. It’s light, stretchy, and glossy on top. This is the classic version you’ll see on Greek Easter tables, but you can enjoy it any time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 slices
Course: bread
Cuisine: greek
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Dough
  • 4 ½ cups all-purpose flour
  • 1 cup warm milk
  • 2 ¼ teaspoons active dry yeast
  • ½ cup sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground mahlepi or a pinch of cardamom if you don’t have it
  • ½ teaspoon salt
For Topping
  • 1 egg for egg wash
  • 2 tablespoons sliced almonds optional
  • 1 red dyed Easter egg optional, for the traditional look

Method
 

Activate the Yeast
  1. Warm the milk until it feels like a warm bath. Add the yeast and 1 teaspoon of the sugar. Stir and let it sit for about 8–10 minutes. It should look foamy on top.
Mix the Wet Ingredients
  1. In a large bowl, whisk the eggs, the rest of the sugar, orange zest, vanilla, mahlepi, and salt. Mix until combined.
Add Yeast Mixture and Flour
  1. Pour the foamy yeast mixture into the bowl. Add the flour a little at a time, mixing as you go. The dough will look sticky in the beginning.
Add the Butter
  1. Slowly pour in the melted butter while mixing. Keep kneading until the dough becomes smooth and stretchy. It should pull away from your hands but still feel soft.
First Rise
  1. Place the dough in a lightly oiled bowl. Cover it with a clean towel. Let it rise in a warm place for about 1½ to 2 hours or until it becomes puffy.
Shape the Braids
  1. Once risen, punch down the dough gently. Divide it into three equal pieces. Roll each piece into a long rope. Braid the ropes just like braiding hair. Tuck the ends underneath. Place the braid on a baking sheet lined with parchment.
Second Rise
  1. Cover the braided dough and let it rise again for 30–45 minutes. It should look fuller and airy.
Add Egg Wash and Toppings
  1. Beat 1 egg and brush it over the dough. Add sliced almonds if you want. If you're using a red egg for Greek Easter, nestle it into the braid before baking.
Bake
  1. Bake at 350°F (175°C) for 25–30 minutes. The loaf should turn golden brown and sound hollow when tapped on the bottom.
Cool and Serve
  1. Let it cool for at least 20 minutes before slicing. This helps the inside set properly.

Notes

  • If you can find fresh mahlepi, the flavor will be much better. Older mahlepi loses aroma quickly.
  • If the dough feels too sticky, add just 1–2 tablespoons of flour at a time. Try not to add too much or the bread will lose its soft texture.
  • The bread stays soft for several days if wrapped tightly. It also freezes well.
  • This bread makes amazing French toast the next day.