Fluffy, fragrant Greek braided sweet bread with orange zest and a buttery crumb—perfect for holidays or brunch.
Tsoureki (Greek Braided Sweet Bread)
Serves: 8 | Prep time: ~3 hours
Ingredients:
– 4 cups (500 g) all-purpose flour
– 1/3 cup (80 ml) warm milk
– 1/4 cup (50 g) granulated sugar
– 2 1/4 tsp active dry yeast (1 packet)
– 2 large eggs
– 1/2 cup (115 g) unsalted butter, melted
– 1/4 tsp salt
– 2 tsp orange zest
– 1/2 tsp vanilla extract
– 1/4 tsp ground mahleb (optional)
– 1 large egg for egg wash
– Sesame seeds or sliced almonds for topping (optional)
Instructions:
1) Warm the milk to about 110°F/43°C; whisk in a pinch of sugar with the yeast and let it foam 5–10 minutes.
2) In a large bowl, whisk together the flour, sugar, salt, and orange zest.
3) Beat the eggs with the melted butter and vanilla; add to the dry mixture along with the foamy yeast.
4) Stir to form a soft dough; add a little extra milk or flour if needed for a smooth, cohesive ball.
5) Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
6) Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1.5–2 hours.
7) Punch down, divide into three equal pieces, roll each into a long strand, and braid into a loaf.
8) Place on a parchment-lined baking sheet; cover and proof 30–45 minutes until puffy.
9) Preheat the oven to 350°F/175°C. Brush with egg wash; sprinkle sesame seeds or almonds if desired. Bake 25–35 minutes until golden and hollow-sounding when tapped.
10) Let cool completely before slicing. Enjoy and share!
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[Music] The recipe takes three hours to prepare and serves eight people. This si is a fluffy, fragrant Greek braided bread enriched with butter and orange zest with notes of vanilla and a optional hint of malab baked to a glossy golden crust. Its soft, tender crumb, braided beauty, and optional sesame seeds or almond topping make it irresistible for gatherings or weekend indulgence. Let’s now check the ingredients. 4 cups, 500 g, allpurpose flour. 1/3 cup 80 ml warm milk. 14 cup 50g granulated sugar. 2 and 1/4 teaspoons active dry yeast, one packet. Two large eggs. 1/2 cup, 115 g, unsalted butter, melted. 14 of a teaspoon salt. 2 tsp orange zest. Half a teaspoon vanilla extract. One4 of a teaspoon ground mahalib. Optional. One large egg for egg wash. Sesame seeds or sliced almonds for topping. Optional. Now we’ll begin preparing the recipe. Warm the milk to about 110° F, 43° C, and whisk in a pinch of sugar with the yeast. Let it foam for 5 to 10 minutes. In a large bowl, whisk together the flour, sugar, salt, and orange zest until well combined. Beat the eggs with the melted butter, and vanilla. Then add them to the flour mixture along with the foamy yeast mixture. Stir to form a soft dough. If needed, add a little extra milk or flour to reach a smooth, cohesive ball. Turn the dough onto a lightly flowered surface and knead for 8 to 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1.5 to 2 hours. Punch down the risen dough. Divide into three equal pieces. Roll each into a long strand and braid them into a loaf. Place the braided loaf on a parchment lined baking sheet. Cover and let proof for 30 to 45 minutes until puffy. Preheat the oven to 350° F, 175°. Brush the loaf with the egg wash and sprinkle sesame seeds or almonds if desired. Bake for 25 to 35 minutes until golden and a hollow sound when tapped. Let the bread cool completely before slicing. Now enjoy this incredible recipe with your friends and family. Thanks for trying this Greek Sereki.
Dining and Cooking