Greek Easter Tsoureki


We played around a lot over the years with tsoureki recipes. There are different variations depending on what part of Greece the recipe hails from. I think we found our favorite! Not only is it delicious but it will make the house smell amazing! Here we left out the traditional red dyed Easter egg in the center because we never eat it but feel free to add it. The recipe will make 7 six-inch braids or 3-4 large braids. You can also use leftover tsoureki (if you have any!) as your bread for French toast or a croque monsieur sandwich. Sooo good!

 


Greek Easter Tsoureki

One of our favorite tsoureki recipes!

Serves: 6  |  Difficulty: Medium

Ingredients:

  • ¾ cup warm whole milk 
  • 1 package dry active yeast
  • 2 teaspoons orange zest 
  • 1 teaspoon vanilla extract
  • 4 eggs, divided
  • ¾ cups granulated sugar
  • ½ cup melted butter
  • 4-5 cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon mahlepi, optional
  • sesame seeds (sprinkled for topping)

Steps:

  1. In a large bowl, dissolve yeast in warm milk. Let rest in a warm spot until mixture foams and bubbles, about 10 minutes. Add orange zest or orange extract and vanilla extract.

  2. In a separate bowl, with a hand mixer, beat sugar and 3 eggs until light and fluffy, about 7 minutes.

  3. In another bowl, sift together 4 cups of flour, baking powder, salt, cinnamon and mahlepi. Mix well.

  4. Gently and gradually fold milk mixture and melted butter into the flour mixture. Mix with a spoon until incorporated and dough pulls away from the sides of the bowl.

  5. Roll dough out onto a floured counter and knead for about 5 minutes, adding more flour, a little at a time, as necessary to get a soft, smooth dough that doesn't stick to your hands.

  6. Place the dough in a lightly buttered bowl and cover with plastic wrap or a damp cloth. Let rest until double in bulk. About and 1.5 to 2 hours.

  7. Punch down dough and turn over in bowl. Cover and let rest again until double in bulk, about an hour.

  8. Preheat oven to 350° degrees.

  9. Punch dough down and divide into equal parts (depending on size you're making).

  10. Shape into 16 in long ropes by rolling on the counter with your hands (no flour is necessary, dough should not be sticky). Then shape into a braid (we did a braid with 2 parts).

  11. Place braids on a parchment lined baking sheet. Place in a warm spot, cover with a damp cloth and let rest until they've doubled in bulk, about a half hour.

  12. Brush braids with the beaten egg and sprinkle with sesame seeds, if using.

  13. Bake at 350° degrees for 30 - 40 minutes, rotating pans halfway, until tsourekia are golden brown and feel firm to the touch.