Greek Tsoureki (Sweet Easter Bread)

I was so excited to film this Greek Tsoureki recipe because it's something I've enjoyed my entire life. Making it for this episode conjured up so many happy Easter memories. Easter is such a big holiday in Greek culture, we've always spent it with big groups of family and friends and they're the meals I cherish most.

Tsoureki is a traditional Greek sweet bread. It's typically enjoyed throughout the day and evening on Easter day. People slice pieces for breakfast or a quick snack between meals. For this episode I procured both traditional Greek flavorings of mastiha and mahlepi. Mastiha is traditional flavor from Chios, it's the sweet sap from a tree that grows there and is very distinct. Mahlepi is spice made from the inner kernel of a cherry pit and has a mild, sweet flavor that's slightly floral. Both are included in the traditional version of this bread, but don't worry if you don't have them on hand.

This is a yeasted bread so it takes time to make because of all the rising. Don't rush the recipe because the rising time allows the flavors to develop and makes a big difference in the finished product. I often make this the night before so it is fully baked and cooled by Easter morning. Before you bake the bread you form three logs and braid them together. Don't be intimidated, you don't need to be a pastry chef to do this! I think you'll find it's easier than you think.

The best part about this bread is who you eat it with. Easter is a time for family and friends and there's nothing better than serving them slices of bread while you gather around and enjoy each other's company.

I hope you love this Greek Tsoureki this season. If you have any question please leave a comment and I'll reply. Happy Easter!

Easy Greek Tsoureki (Sweet Easter Bread) 

This is traditionally made at Easter. In Greece you can find it year-round! It’s a sweetbread that is typically served as a sweet treat or breakfast. 

Ingredients 

• 1 packet (2¼ tsp) active dry yeast 

• 1 cup warm milk  

• ¾ cup sugar, plus 1 tablespoon 

• 3 large eggs at room temperature 

• ½ cup unsalted butter, melted & cooled 

• Zest of 1 orange 

• 1 tsp vanilla extract 

• ½ tsp salt 

• 1 tsp mahlepi (optional but traditional) 

• ½ tsp mastiha, crushed (optional) 

• 4 cups all-purpose flour, plus up to 1 more cup if needed 

  
  

Egg Wash 

• 1 egg 

• 1 tbsp milk 

  
  

Optional Toppings 

• Sesame seeds or sliced almonds 

Instructions: 

1. In a large mixing bowl, add the warm milk, 1 tbsp sugar, and yeast. Let sit 5–10 minutes until foamy. 

2. In a separate bowl, whisk the sugar, eggs, butter, orange zest, vanilla, salt, mahlepi, and mastiha until smooth and combined. 

3. Add it into the yeast mixture and lightly whisk until combined. 

4. Lastly, with the dough hook attachment, slowly add the flour to the mixing bowl and mix for 6-7 minutes until smooth and elastic. Dough should be slightly sticky but workable. If the dough is still sticky after you add 4 cups, add a little more about 1/3 cup at a time. The dough should not be sticking to the side, but not too hard. 

5. Place dough in a greased bowl, cover, and let rise in a warm place for 1½–2 hours until doubled in size. 

6. Divide into 3 strands and braid them together, tucking the ends underneath. Place on parchment-lined baking sheet. 

7. Cover and let the loaf rise again in a warm spot in your kitchen for 30–45 minutes. 

8. Brush with egg wash and sprinkle toppings on if using. 

9. Bake at the bread 350°F for 25–30 minutes, until golden brown. 

10. Let cool before slicing for the best texture. 

    
    

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.