Traditional Tsoureki
This traditional Greek sweet bread is rich, fragrant, and perfect for holidays or a special breakfast. It features subtle notes of orange, lemon, and mahleb, giving it a unique aromatic flavor. The dough is braided and baked to a beautiful golden brown.
An original recipe by Forkin
- Total time
- 4 hr 35 min
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 485 kcal
Allergen information: may contain eggs, gluten, milk, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gall-purpose flour
- 10 gactive dry yeast
- 150 ggranulated sugar
- 0.5 tspsalt
- 180 mlmilk, lukewarm
- 3 pcslarge egg, 2 for dough, 1 for egg wash
- 100 gunsalted butter, melted
- 1 tsporange zest
- 1 tsplemon zest
- 1 tspmahleb, ground
garnish
- 1 tbspsesame seed(optional)
Equipment
wire rack · baking sheet · parchment paper · whisk · small bowl · large mixing bowl · measuring cups and spoons
The method
Step by step
- 1
In a small bowl, combine the active dry yeast with a pinch of granulated sugar and a few tablespoons of the lukewarm milk. Let it sit for 5-10 minutes until frothy.
About 10 min
Cook’s note: Ensure the milk is lukewarm, not hot, to activate the yeast properly.
- 2
In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, salt, orange zest, lemon zest, and ground mahleb. Mix well.
About 2 min
- 3
Add the activated yeast mixture, remaining lukewarm milk, two large eggs, and melted unsalted butter to the dry ingredients.
About 1 min
- 4
Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 5
Knead the dough for 10-15 minutes until it is smooth, elastic, and no longer sticky. It should pass the 'windowpane test'.
About 15 min
Cook’s note: The dough will be quite soft; resist the urge to add too much extra flour.
- 6
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) can be a good place for rising.
- 7
Once risen, gently punch down the dough to release the air. Divide the dough into three equal pieces.
About 2 min
- 8
Roll each piece into a long rope, about 40-50 cm (16-20 inches) long.
About 5 min
Cook’s note: Try to keep the ropes of even thickness for uniform baking.
- 9
Pinch the ends of the three ropes together at one end, then braid them tightly. Pinch the other ends together to secure.
About 5 min
- 10
Carefully transfer the braided dough to a baking sheet lined with parchment paper.
About 1 min
- 11
Cover the tsoureki loosely with plastic wrap or a kitchen towel and let it rise again for another 45-60 minutes, or until visibly puffy.
About 1 hr
- 12
Preheat your oven to 180°C (350°F).
About 15 min
- 13
In a small bowl, whisk the remaining large egg for the egg wash.
About 1 min
- 14
Gently brush the top of the risen tsoureki with the egg wash. Sprinkle with sesame seeds if desired.
About 2 min
Cook’s note: Be careful not to deflate the dough when brushing.
- 15
Bake for 30-35 minutes, or until golden brown and cooked through. If it starts to brown too quickly, you can loosely tent it with foil.
About 35 min
Cook’s note: An internal temperature of 90-93°C (195-200°F) indicates it's fully baked.
- 16
Remove from the oven and let it cool completely on a wire rack before slicing and serving.
Cook’s note: Cooling completely prevents the interior from becoming gummy.
Per serving
Nutrition
- Calories
- 484.7kcal
- Protein
- 11.5g
- Carbs
- 78g
- Fat
- 13.8g
- Fibre
- 2.5g
- Sugar
- 20.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tsoureki in an airtight container at room temperature.
Warm slices briefly in a toaster or microwave for a fresh-baked feel.
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