Tsoureki — Greek Easter Braid

Ingredients

The Dough

• 500g (4 cups) bread flour (13% protein)
• 175g (¾ cup) whole milk, warm (95-100°F / 35-38°C)
• 100g (2 large) (2 large) large eggs, room temperature
• 100g (7 tbsp) unsalted butter, softened
• 80g (6 tbsp) granulated sugar
• 7g (2¼ tsp) instant yeast
• 8g (1½ tsp) fine sea salt
• 2g (¾ tsp) mahlab (ground cherry seeds), freshly ground — Mahlab is a unique spice made from the pits of St. Lucie cherries — it gives Tsoureki that signature almond-and-cherry aroma. If you don't have it on hand, swap it for an equal amount of almond extract or ground cardamom to keep that warm, fragrant vibe.
• 1g (¼ tsp) mastic (Chios resin), finely ground with a pinch of sugar — Mastic is a natural resin from trees on the Greek island of Chios — it adds a subtle piney, slightly sweet aroma. If you can't find it, you can leave it out entirely. The mahlab carries the heavier lifting flavor-wise, so your Tsoureki will still taste wonderful without mastic.
• 5g (2 tsp packed) orange zest (from 2 oranges)

Egg Wash

• 1 large (1 large) egg yolk
• 15g (1 tbsp) whole milk

Optional Topping

• 30g (3 tbsp) sliced almonds or sesame seeds

Total flour: 500g

Hydration: 55%

Pro tip: Mastic is sticky and will gum up your grinder. Always grind it with a pinch of sugar, which acts as an abrasive and prevents clumping. Mahlab is ground cherry seeds with an almond-cherry flavor. Both are worth sourcing online — they're what makes tsoureki taste like nothing else you've ever baked.

Equipment

Method

Grind the Mahlab and Mastic

These two spices are what separate tsoureki from every other enriched bread. Do this step first while you gather your other ingredients.

1. Grind Mahlab. Place the mahlab seeds in a mortar and pestle and grind to a fine powder. It smells like almonds and cherries. If you have pre-ground mahlab, check that it smells fresh and fragrant — stale mahlab gives you nothing.
2. Grind Mastic with Sugar. Add the mastic pieces to the mortar with a pinch of sugar (about 1g). Grind until the mastic becomes a fine powder. The sugar prevents it from clumping into a sticky mass. Set both spices aside.

Make the Dough

Enriched doughs need patience. The butter goes in last, in stages. Rushing this step gives you a greasy, under-developed dough. Take your time and let the stand mixer do the work.

1. Activate Yeast. Warm the milk to 95-100°F (35-38°C). Combine with the yeast and 1 teaspoon of the sugar in the mixer bowl. Let sit for 5 minutes until foamy.
2. Add Eggs, Sugar, and Spices. Add the eggs, remaining sugar, ground mahlab, ground mastic, and orange zest to the yeast mixture. Mix with the paddle attachment until combined.
3. Add Flour and Salt. Switch to the dough hook. Add the bread flour and salt. Mix on low until a shaggy dough forms, then increase to medium. Knead for 8 minutes. The dough will be smooth and slightly tacky.
4. Add Butter in Stages. With the mixer on medium-low, add the softened butter one tablespoon at a time, waiting for each piece to fully incorporate before adding the next. This takes 8-10 minutes. When done, the dough should be smooth, silky, and pull away cleanly from the bowl. It should pass the windowpane test.

Tip: Resist adding extra flour. Tsoureki dough is meant to be slightly tacky. The most common mistake is over-flouring — it makes the bread dense instead of soft and stringy.

Bulk Fermentation

Cover the dough and let it ferment until it has grown by 50-75%. With the butter and sugar in the dough, this takes longer than a lean bread.

1. First Rise. Transfer dough to a lightly oiled bowl. Cover tightly with plastic wrap. Let rise at room temperature (72-75°F / 22-24°C) for 2-3 hours until 50-75% larger. It won't double the way a lean dough does — that's normal for enriched breads.
2. Refrigerate Overnight. Once the dough has risen, cover it tightly and refrigerate for 8-12 hours. The cold retard develops flavor and makes the dough much easier to braid the next morning.

Wait: PT12H

Braid and Final Proof

Cold dough is the key to clean braiding. Work quickly and confidently. The braid should be tight — it will relax during proofing.

1. Divide the Dough. Remove the cold dough from the refrigerator. Turn it out onto a lightly floured surface. For one large braid: divide into 3 equal pieces (~290g each). For two medium braids: divide into 6 equal pieces (~145g each).
2. Roll the Strands. Roll each piece into a smooth rope about 18 inches long for a large braid, or 12 inches for medium. Try to keep the thickness even throughout. Taper the ends slightly.
3. Braid. Pinch the three strands together at one end. Braid loosely but evenly: left strand over center, right strand over center, repeat. Pinch the ends and tuck them underneath. Transfer to a parchment-lined baking sheet.
4. Final Proof. Cover loosely with plastic wrap and let proof at room temperature for 1.5-2 hours, until noticeably puffier and the braid looks filled out. Don't wait for a full double — this is an enriched dough.

Wait: PT2H

Egg Wash and Bake

That deep mahogany color comes from the egg yolk wash. Don't skip it and don't brush it on thin — you want a generous, even coat.

1. Preheat. Preheat oven to 350°F (175°C). This lower temperature than a standard bread gives the enriched dough time to cook through without burning the crust.
2. Apply Egg Wash. Whisk the egg yolk with 1 tablespoon of milk. Brush generously over the entire surface of the braid, getting into every crevice. If topping with almonds or sesame seeds, scatter them on now.
3. Bake. Bake at 350°F (175°C) for 30-35 minutes until deep golden brown. Check at 20 minutes — if the top is darkening too fast, tent loosely with foil and continue baking. Internal temperature should reach 190°F (88°C).
4. Cool. Transfer to a wire rack and cool for at least 30 minutes before tearing into it. The stringy pull-apart texture — what Greek bakers call the ines — sets as it cools.

Bake

Lower and slower than a lean bread. The enrichment needs time to cook through.

Oven: 175°C / 350°F. Internal temperature when done: 88°C / 190°F.

Conventional Oven on Baking Sheet (recommended)

Standard method. Parchment-lined sheet pan, middle rack.

Equipment: Parchment-lined baking sheet

1. Preheat. 350°F (175°C) for 20 minutes.
2. Bake. 30-35 minutes, tent with foil if browning too fast.

Storage

• Room temperature: 2-3 days wrapped tightly in plastic wrap or a bread bag
• Frozen: Up to 2 months. Slice before freezing.
• Refresh: Warm slices at 325°F (165°C) for 8 minutes, or toast. Makes exceptional French toast.

Frequently Asked Questions

I can't find mahlab or mastic. Can I still make this?

Yes. The bread is still excellent without them — it'll be a beautifully enriched braid with orange flavor. If you can only get one spice, get mahlab. It has the most distinctive flavor of the two. A pinch of almond extract (about ⅛ tsp) can stand in for mahlab in a pinch, though it's not the same.

My braid is spreading sideways instead of rising up. What happened?

Two likely causes. The dough was under-kneaded and doesn't have enough gluten structure to hold the braid's shape during proofing. Or the final proof went too long and the dough is over-relaxed. For the next bake: knead until the dough is genuinely smooth and passes the windowpane test, and stop proofing when it looks 'filled out' rather than dramatically larger.

How do I get that stringy, pull-apart texture?

Three things make the ines (strings): high-protein bread flour, proper gluten development through kneading, and not over-proofing. The butter and eggs also contribute to the soft, layered texture. If your tsoureki is more bread-like than stringy, the gluten likely wasn't developed enough before shaping.

Can I add the traditional red dyed egg?

Absolutely. The red egg is a Greek Orthodox Easter tradition representing the blood of Christ. Press one dyed hard-boiled egg into the center of the braid before the final proof. It bakes right in. If you want to preserve the color of the dye, bake the braid with a plain uncooked egg first, then swap for the dyed egg after the braid has cooled.

How long does tsoureki stay fresh?

2-3 days at room temperature wrapped tightly. The enrichment from the butter and eggs actually keeps it softer longer than a lean bread. On day 3 or 4 it makes absolutely outstanding French toast — the eggy, aromatic dough is a perfect base.

Can I freeze it?

Yes. Slice it first, then freeze in a zip-lock bag up to 2 months. Thaw at room temperature or toast directly from frozen.

Nutrition

Per serving (1 slice (approximately 1/10 of loaf)): 310 calories, 42g carbohydrates, 8g protein, 12g fat, 1g fiber, 280mg sodium. Makes 10 servings.