Breakfast · 240 min · greek

Tsoureki (Easter Sweet Bread)

A Greek breakfast built around bread flour and sugar — on the table in 240 minutes.

Ingredients

• 4 cups Bread flour
• 3/4 cup Sugar
• 3/4 cup Warm milk
• 1/2 cup Unsalted butter
• 3 large Eggs
• 2.25 tsp Active dry yeast
• 2 tsp Ground mahlab
• 1/2 tsp Ground mastiha
• 1 tbsp Orange zest
• 1/4 cup Sliced almonds
• 1 tsp Salt

Steps

1. Bloom the yeast in the warm milk with a pinch of the sugar; 5 minutes to foam. Whisk in the eggs, melted butter, orange zest, mahlab, and mastiha — the two spices are tsoureki’s unmistakable signature, cherry-almond and piney at once.
2. Mix in the flour, remaining sugar, and salt; knead 10 minutes until smooth, elastic, and slightly tacky. The dough is enriched and soft — it should feel alive under your hands.
3. Rise in a warm spot 1.5 to 2 hours until doubled. Divide into 3 ropes, braid loosely (a tight braid has nowhere to expand), and rise 45 more minutes until puffy.
4. Brush with beaten egg, scatter with almonds, and bake at 350°F for 30 to 35 minutes until deep mahogany and hollow-sounding underneath. Tent with foil if the top browns too fast.
5. Cool completely before slicing — the crumb sets as it cools and slicing hot tears it. The braid should pull apart in long, feathery strands. Keeps 3 days, toasts beautifully on day two.

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