Braided Greek Sweet Bread (Tsoureki), is a brioche-like, sweet, yeast bread made of eggs, milk, and butter is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity and often a red-dyed, hard-boiled egg is pressed into the dough. This delicious bread gets its distinctive flavor from mahlepi, a highly aromatic spice made from the ground seeds of the black cherry trees and which can be found in most Mediterranean markets. Tsoureki is often given as a gift during Easter time and every family has its own variation, not only for the aromatics added, but also for the toppings and the shape of the braids themselves.
Kalo Pascha (Happy Easter) to all my Greek (and Philhellene) friends and to everyone who is celebrating Easter this Sunday! Christos anesti!
Braided Greek Sweet Bread (Tsoureki)
- 4 oz. butter, room temperature
- 1½ cups sugar
- 1¼ cups whole milk
- ---- zests of a lemon & an orange
- 3 TBSP. fresh orange juice
- ½ cup warm/tepid water
- 2 tsp. sugar
- 1¼ TBSP. active dry yeast
- 3 large eggs
- 7½ cups all purpose flour
- 2 tsps. ground mahlepi
- a big pinch of ground mastic (optional)
- ½ TBSP. olive oil
- 1 large egg
- 1 TBSP. milk
- ¼ cup sesame seeds or sliced almonds
- In a large pot over medium low heat add the butter, the sugar and the milk. Cook for a few minutes, until the butter is melted. Add the zests, remove from heat and let the mixture cool slightly. Add the orange juice.
- In a glass measuring cup, mix the warm water, the sugar and the yeast. Allow it to sit for 5 minutes, until it bubbles and the yeast is activated.
- Beat the three eggs and add them to the reserved butter/milk mixture.
- Sift the flour, mahlepi and mastic and place in the bowl of a stand mixer. To the dry ingredients, add the reserved butter/milk mixture and the yeast mixture. Mix to form a soft and pliable dough, adjusting the flour as necessary. Rub the surface with the oil and cover with plastic wrap. Let it rise for two hours.
- Punch the dough down and divide it into four equal portions. Divide each portion into three balls. Cover the rest and work with three balls at a time: Roll each ball into a 10”-12” long log. Pinch the top ends of the logs together and then braid the logs. When you get to the end, pinch the bottom ends together. Tuck the top and bottom ends underneath the dough. Place braided loaf on a parchment lined baking sheet. Repeat steps with the remaining dough. Let the bread rise at room temperature for half an hour.
- Pre-heat oven to 350° F. In a small bowl, whisk together remaining egg and milk. Brush the tops of the loaves with the egg/milk mixture and sprinkle with sesame seeds or sliced almonds. Bake (in batches) for 20-25 minutes. Allow the bread to cool completely before serving.
Check also this post with instructions on how to make the braided Greek sweet bread (tsoureki)!
Christos Anesti! Marilena! Kalo Pascha to all the Leavitts from the Maine Collins Clan! We have such fond memories of Easter celebrations when we were living in Greece.
Alithos anesti! It wouldn’t be Easter without tsoureki and koulourakia (never mind the lamb and other staples)! I am glad that you are enjoying the blog!
Xristos Anesti k xronia polla apo olous mas. Eimaste beroia k geuomaste tis wraies paradoseis mas!!! Filakia polla, bravo sou, me agaph foteini
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Αληθως Ανεστη Φωτεινη! Χρονια πολλα σε ολους σας στην Ελλαδα και φιλακια στα παιδακια!
This was so good. I have to run out this week to buy the spice on time for Greek Easter!
Glad you liked it Kathy…. I enjoy making them and I am so happy you got to try it this year!
I hope you can answer a question for me. I received a recipe for Tsoureki many years ago from a Greek family I knew. I loved the delicate sweetness with the nutty flavor of the sesame seeds. However, I do not remember using mahlepi. I was told lately that anise could work as a substitute, but I know I would never use that either. Can you suggest another substitute?
I loved this recipe, which I not only made for holiday dinners, but as a pastor used for our communion service, as well.
Thank you so much for considering my question.
Hi Trice,
Mahlepi is what gives this brioche-like sweet bread it’s characteristic flavor! Mahlepi is ground cherry pits and it has a subtle anise undertone. To be honest with you, I have never substituted it for anise, as I can find it easily in Mediterranean and Middle Eastern markets.
If you can’t find mahlepi, you can leave it out but your bread will not have the wonderful flavor of the Greek tsoureki! If you only have anise, you can give it a try, but it is worth trying to source mahlepi…… Another substitute that I would use is 1 tsp. of almond extract with 1/2 teaspoon of ground star anise.
I hope this helps, let me know if you have more questions!
Yes I’ve made this Easter bread twice now is it supposed to be heavy my grandmother made it when I was a kid can’t remember great taste but seems little doughy