HOW TO MAKE PERFECT TSOUREKI | SOFT AND FLUFFY GREEK EASTER BREAD

This is how I make soft and fluffy Tsoureki, the classic Greek Easter bread, with a few simple tips to make it even better. No mixers, no extra flour — just your hands, patience, and love.
Will you be making Tsoureki this year?

Happy Easter!

Καλό Πάσχα!

⸻

INGREDIENTS:
• 600g flour for tsoureki, sifted
• 25g fresh yeast (or 8g active dry yeast)
• 100g butter
• 200g sugar
• 200g milk (room temperature)
• 50g freshly squeezed orange juice
• Zest of 1 orange
• 2 eggs + 1 egg yolk, whisked (reserve the
white for brushing later)
• 2 tsp ground mahlepi
• 1 tsp ground cardamom
• (optional: pinch of mastiha)
• 50g sliced almonds (for topping)
• 1 egg white (from earlier)
• 50g melted butter (for after baking)

⸻

DIRECTIONS:

1. Warm just a bit of the milk and dissolve the yeast with a pinch of the sugar. Let it activate while you prep the rest. If you are using dry yeast add it to your flour and mix with a spoon.

2. Melt the butter, then mix with the rest of the milk, sugar, orange juice, and whisked eggs. Stir until sugar dissolves. Let it cool slightly so it’s just lukewarm.

3. In a large bowl, mix sifted flour with mahlepi, cardamom (and optional mastiha).

4. Pour in the wet ingredients, then the activated yeast. Mix to combine, then add the orange zest.

5. Mix by hand until a soft dough forms. Do not add extra flour.

6. Cover and let rise in a warm place for 3 hours

7. Dip hands in melted butter, deflate and gently loosen dough. Fold a few times, punch down, and let it rise again covered for another 3 hours or overnight at room temperature.

8. After the second rise, test with a finger. Grease your hands, remove dough, and place it on a lightly greased surface. Weigh and divide into 2 or 3 equal pieces depending on loaf size.

9. Divide each piece into 3 equal strands (mine were 130g each for 3 small loaves), roll, and braid. Tuck ends underneath. Place on parchment-lined tray or pan.

10. Let rise again covered for about 1 hour and 15 minutes until tripled in size.

11. Brush gently with egg white and sprinkle with sliced almonds.

12. Preheat oven to 350°F (175°C). Place a small pan with hot water on the bottom rack for moisture and shine. Bake tsoureki on the middle rack for about 30 minutes.

If browning too fast, tent with parchment paper.

13. Once baked, cool for 15 minutes, then brush with melted butter to keep soft.

⸻

TIPS:
• Do not use extra flour at any stage.
• Make sure all ingredients are at room
temperature.
• Use a scale to weigh both the dough and
strands for even loaves.
• Store in an airtight container once fully
cooled.
• Braids can be placed close together in a
smaller pan (with parchment between) for
a higher rise.
• If you like a lighter look, check your oven
halfway through and tent with parchment
if needed.

⸻

#Tsoureki #GreekEaster #GreekEasterBread #KaloPascha #GreekRecipes #EasterBaking