Welcome to My Kitchen
As I knead the dough for this Tsoureki, I’m reminded of family gatherings, laughter, and the sweet scent of freshly baked bread filling the house during Easter. This recipe holds so many memories for me—it’s more than just a bread; it’s a tradition that connects me to my Greek heritage and the memories of long-ago Easters spent with loved ones. I hope you feel that same sense of warmth and nostalgia when you bake it.
This Traditional Greek Tsoureki isn’t just about the ingredients or technique—it’s about the joy of sharing something homemade with the people you care about. So grab your stand mixer, put on some Greek music, and let’s make something that’s as full of love as it is flavor. Bring the aromas of Greek Easter into your home with this beautifully braided Tsoureki. Enriched with eggs, butter, and warm spices like mahlepi and mastiha, this traditional bread comes alive using a poolish preferment and fresh yeast for unmatched flavor and texture. This Traditional Greek Tsoureki Recipe produces a glossy surface and fluffy, stringy crumb. This makes it a festive centerpiece and a nostalgic delight.
A Brief History of Tsoureki
Tsoureki has deep roots in Greek Orthodox Easter traditions. Greeks traditionally bake it on Holy Thursday to represent the Resurrection and the promise of new life. The three-strand braid symbolizes the Holy Trinity. The red-dyed egg placed in the center signifies the blood of Christ. With its unique spices like mahlepi (sourced from wild cherry seeds) and mastiha (a resin from Chios), Tsoureki offers a taste of Greek heritage in every bite. This traditional Greek Tsoureki recipe connects us to the past.
Why This Version Stands Out
This recipe honors Tsoureki’s traditional character while introducing a poolish preferment for deeper aroma and flavor. Furthermore, it uses fresh yeast for a reliable rise and a stand mixer to make kneading easy and consistent. Each step builds flavor, and the result is a soft, fluffy, aromatic bread worth the time. This is an exceptional version of the traditional Greek Tsoureki recipe.
Tsoureki Serving Suggestions
Serve your Tsoureki fresh alongside coffee or tea. Toast it lightly and enjoy with butter and jam, or repurpose it into French toast or bread pudding for a delightful treat. Your traditional Greek Tsoureki recipe will be a versatile addition to meals.
Storage: Wrap the loaves tightly in foil or plastic wrap. They remain soft for 3–4 days at room temperature and freeze wonderfully when pre-sliced and wrapped.
Final Thoughts
Though this recipe takes time and patience, it rewards you with soft, fragrant Tsourekia that capture the spirit of Greek Easter. By combining traditional flavors with a modern technique, you’ll create loaves that are both nostalgic and unforgettable. Share them with loved ones and celebrate the joy of baking from the heart. This traditional Greek Tsoureki recipe will bring you closer to Greek traditions.
Traditional Greek Tsoureki (Easter Brioche Bread) – With Poolish
Ingredients
Ingredients for 3 Medium Loaves
Poolish (Prepare night before)
- 150 g bread flour
- 150 ml lukewarm whole milk
- 15 g fresh yeast
Main Dough (next day)
- 850 g bread flour
- 100 ml lukewarm whole milk
- 35 g fresh yeast
- 250 g granulated sugar
- 4 large eggs room temperature
- 150 g unsalted butter melted and cooled
- Zest of 1 orange
- Zest of 1 lemon
- 2 tsp ground mahlepi
- 1/2 tsp ground mastiha crushed with 1 tsp sugar
- 1/2 tsp ground cardamom optional
- 1 tsp of salt
For Glaze
- 1 egg yolk + 1 tbsp milk
- Optional: sesame seeds or blanched almonds
Instructions
Instructions
Prepare the Poolish (Night Before)
- Dissolve 15 g of fresh yeast in 150 ml lukewarm milk.
- Stir in 150 g of bread flour to form a thick batter.
- Cover and let sit at room temperature for 12–16 hours. It should appear bubbly and airy by morning.
How to Make Tsoureki Dough (Stand Mixer Method)
Note: M aking tsoureki is a beautiful, meditative ritual that fills your kitchen with the aromas of citrus, mahlepi, and warm yeast. This dough is rich, fragrant, and soft—just what a proper tsoureki should be. Here’s how I make it, step by step, using a stand mixer for ease and consistency.In a bowl, dissolve 35 g of fresh yeast (or 12 g active dry) in 100 ml of lukewarm milk (around 37–40°C / 98–104°F). Let it sit for 5–10 minutes until it begins to foam and looks active. This step gives your tsoureki the strong rise it needs.- While the yeast activates, in a separate bowl (or directly in the mixer bowl if space allows), combine 4 eggs and 250 g of granulated sugar. Using the whisk attachment, beat for 3–5 minutes on medium-high speed, until the mixture is pale, fluffy, and creamy.
- Switch to the dough hook, and to the egg-sugar mixture, add:The yeast-milk mixture (if you set it aside)Zest of 1 orange and 1 lemon1½ tsp ground mahlepi½ tsp finely ground mastiha (grind with a pinch of sugar to avoid clumping)½ tsp ground cardamom (optional but lovely)½ tsp saltMix everything on low speed until well blended and fragrant.
- Add your prepared poolish (the bubbly pre-ferment you made earlier). Mix until smooth and combined. The dough will be soft and sticky at this stage.
- With the mixer on low speed, begin adding bread flour, one cup at a time. Continue mixing and scraping the bowl as needed. You’ll need about 750–850 g total, depending on humidity and flour strength.
- Let the mixer knead the dough for 15–20 minutes, or until the dough becomes smooth, elastic, and slightly tacky (but not wet). It should pull away from the sides of the bowl cleanly and pass the windowpane test when stretched.
- While the mixer runs on medium-low, slowly drizzle in 200 g of melted butter, adding it in stages. Pause between additions to allow the dough to fully absorb the fat. Don’t rush this part—it’s what gives tsoureki its signature silky texture.
First Rise
- Lightly grease a large bowl and place the dough inside. Cover with plastic wrap or a damp towel.
- Let the dough rise in a warm, draft-free spot for 2–3 hours or until it doubles in size.
Shape the Tsourekia
- Gently deflate the dough once it has risen.
- Divide the dough into three equal parts, then divide each part into three strands.
- Roll each strand into a long rope and braid into loaves. Place each loaf on a parchment-lined baking sheet.
- Optionally, nestle a red-dyed egg into the center of each braid for a traditional touch.
Second Rise
- Loosely cover the braided loaves and let them rise for 45–60 minutes, until noticeably puffy.
Bake the Tsourekia
- Preheat the oven to 170°C (340°F).
- In a small bowl, whisk together the egg yolk and milk. Brush the mixture gently over each loaf.
- Optionally, sprinkle sesame seeds or blanched almonds on top.
- Bake for 30–40 minutes, rotating the trays halfway through. If the loaves brown too quickly, tent them with foil after the first 20 minutes.
- Once baked, transfer to wire racks to cool completely.
Notes
- Storage: Wrap loaves tightly in foil or plastic wrap to preserve freshness. They stay soft for 3–4 days at room temperature. Alternatively, slice and freeze for longer storage.
- Serving Suggestion: Serve Tsoureki fresh with coffee or tea. It’s also great toasted with butter or jam, or used in French toast or bread pudding.
