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Greek Easter Tsoureki

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Ingredients

Adjust Servings:
3/4 cup Milk warmed between 95-110 degrees
1 package Dry active yeast
2 tsps. Orange zest or use 1 tsp. orange extract
1 tsp. Vanilla extract
3 Eggs plus 1 beaten for glaze
3/4 cups Granulated sugar
1/2 cup Melted butter
4-5 cups All purpose flour
1 tsp. Baking powder
1/4 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp. Mahlepi you can leave out if you don't have it
Sesame seeds sprinkled for topping

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Greek Easter Tsoureki

Easter Bread Braids

Cuisine:

Our favorite tsoureki recipe!

  • 6 hours
  • Serves 7
  • Medium

Ingredients

Directions

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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 6-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!

Steps

1
Done

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
Done

In a separate bowl, with a hand mixer, beat sugar and 3 eggs until light and fluffy, about 7 minutes. You can also use a stand mixer and mix for 5 minutes.

3
Done

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

4
Done

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
Done

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
Done

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
Done

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

8
Done

Preheat oven to 350 degrees.

9
Done

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

10
Done

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
Done

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
Done

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

13
Done

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

Greek Sisters

We're two Greek sisters who love to cook & create!

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