Traditional Easter Bread (Print Version)
# Ingredients:
→ Yeast Starter
01 -
250 ml warm water
02 -
14 grams dry active yeast (2 packets)
03 -
2 tablespoons sugar
04 -
150 grams strong bread flour (high protein)
→ Main Dough
05 -
4 grams ground mastica
06 -
3 teaspoons ground mahlepi
07 -
1 teaspoon ground cardamom
08 -
1 teaspoon salt
09 -
1.5 kg strong bread flour (high protein)
10 -
300 grams sugar
11 -
Zest from two oranges
12 -
400 ml milk at room temperature
13 -
4 eggs
14 -
2 teaspoons vanilla extract
15 -
250 grams unsalted butter, melted
→ Topping
16 -
1 egg
17 -
1 tablespoon milk
18 -
Sliced almonds
19 -
Sesame seeds
# Instructions:
01 -
Stir together 250 ml warm water, 14 grams of active dry yeast, 2 tablespoons of sugar, and 150 grams of bread flour in a bowl. Cover and let it sit while preparing the rest of the ingredients, so the yeast can bubble up.
02 -
Grab a big bowl and toss in 1.5 kg bread flour, 300 grams sugar, 4 grams mastica, 3 teaspoons mahlepi, 1 teaspoon cardamom, 1 teaspoon salt, and the zest from two oranges. Give it a good mix to combine.
03 -
Incorporate 2 teaspoons vanilla, 400 ml milk, 4 eggs (whisk them first), 250 grams melted butter, and the yeast mixture into the dry mix. Stir well until everything comes together nicely.
04 -
Move the dough onto a clean worktop and knead for around 10 minutes. If the dough feels sticky, sprinkle some of the reserved 120 grams of extra flour. Aim for a soft texture that doesn’t cling to your hands.
05 -
Lightly coat a clean bowl with oil, put the dough in it, and cover with plastic wrap. Leave in a warm spot for a few hours until it doubles in size.
06 -
Deflate the risen dough gently. Cut it into 18 equal parts, roughly 170 grams each. Keep these covered, so they don’t dry out, and let them rest for about 10 minutes.
07 -
Take three pieces of dough and roll each into a 40 cm rope. Twist or braid the ropes together and lay them on a parchment-lined tray. Repeat with the remaining dough.
08 -
Place three braided loaves in each baking tray (32 cm x 24 cm), separated by parchment dividers. Cover and let them rise in a warm spot until they puff up by about 50%.
09 -
Heat your oven to 170°C. Whisk together 1 egg and 1 tablespoon milk in a small dish. Use a brush to coat the surface and sprinkle sesame or sliced almonds on top.
10 -
Stick the trays in the preheated oven and bake for 30-40 minutes. Watch closely as the tops should turn a rich golden color. Make adjustments as needed.
11 -
After baking, let the loaves sit for at least 20 minutes to cool before slicing. If you plan to gift them, ensure they’re fully cool before wrapping.
# Notes:
01 -
Tsoureki is a soft Greek loaf commonly eaten during Easter and flavored with mahlepi, mastica, and cardamom.
02 -
This sweet bread is light and airy, making it a favorite for holiday meals or gatherings.
03 -
Always make sure your yeast is alive and bubbly before starting to get the best results.