Braided Greek Sweet Bread (Tsoureki)
 
Prep time
Cook time
Total time
 
A traditional Greek sweet bread that is always part of the Easter celebration in Greece
Author:
Recipe type: Breakfast Bread
Cuisine: Greek
Serves: 4-6 braided loaves
Ingredients
  • 4 oz. butter, room temperature
  • 1½ cups sugar
  • 1¼ cups whole milk
  • ---- zests of a lemon & an orange
  • 3 TBSP. fresh orange juice (from half an orange)
  • ½ cup lukewarm/tepid water
  • 2 tsp. sugar
  • 1½ TBSP. active dry yeast
  • 3 large eggs
  • 7½ cups bread flavor (preferable) or, AP flour
  • 1 TBSP. freshly ground mahlepi
  • ¼ tsp. ground mastic (optional)
  • ½ TBSP. extra virgin olive oil
  • 1 large egg
  • 1 TBSP. milk
  • ¼ cup sesame seeds or sliced almonds
Instructions
  1. In a medium pot over medium low heat add the butter, the sugar and the milk. Cook for a few minutes, stirring often, until the butter is melted. Add the zests, then remove from heat and let the mixture cool slightly. Stir in the orange juice.
  2. In a glass measuring cup, mix the lukewarm water, the sugar and the yeast. Allow it to sit for 5 minutes, until it bubbles and the yeast is activated.
  3. Beat the three eggs and add them to the reserved butter/milk mixture.
  4. Sift the flour, ground 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, which will be a little sticky. Rub the surface with the olive oil and cover with plastic wrap. Let it rise at room temperature for two hours.
  5. 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.
  6. 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.
Notes
-- If possible, use bread flour for this recipe, which has a higher gluten content. This will create the characteristic soft, stringy texture, this sweet bread is known for.

-- The recipe makes four big braids or 6 thinner ones. If you make the smaller size, make sure to adjust the oven temperature.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/braided-sweet-bread-tsoureki/