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: Making 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 lemon

  1½ tsp ground mahlepi

  ½ tsp finely ground mastiha (grind with a pinch of sugar to avoid clumping)

  ½ tsp ground cardamom (optional but lovely)

  ½ tsp salt

  Mix 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.