Traditional Greek Tsoureki
A traditional Greek sweet bread filled with nostalgic flavors perfect for celebrations and family gatherings.
Ingredients
Main Ingredients
- 4 cups all-purpose flour Opt for a high-quality brand like King Arthur or Gold Medal for the best results. Make sure it’s sifted for fluffy bread!
- 1/2 cup sugar Regular granulated sugar works just fine, but feel free to reduce the amount if you prefer a less sweet loaf.
- 1/2 cup unsalted butter Remember to let it come to room temperature for easier mixing.
- 1 cup whole milk Yields a rich flavor, but dairy alternatives can work too.
- 3 large eggs Fresh eggs will give your loaf the best flavor and richness.
- 1 packet active dry yeast Make sure this is fresh, as expired yeast will yield lackluster results.
- 1/2 teaspoon salt Enhances the overall flavor.
- 1 teaspoon ground mahlab Adds an aromatic quality and hints of cherry and almond.
- 1 teaspoon ground cardamom Lends a warm, sweet spice to your bread.
- 1 large egg, beaten with 1 tablespoon of water For egg wash to give your Tsoureki a beautiful golden sheen.
- sesame seeds For topping, optional.
Instructions
Preparation
- Warm the milk until lukewarm, add yeast and let sit for about 10 minutes until frothy.
- In a large bowl, mix the flour, sugar, salt, mahlab, and cardamom.
- In a separate bowl, whisk together the eggs and melted butter until smooth.
- Add the yeast mixture and egg mixture to the dry ingredients, kneading until smooth and elastic for 8-10 minutes.
- Cover and let the dough rise in a warm place for 1-2 hours until doubled in size.
- Punch down the dough, divide it into three parts, and roll each part into long ropes.
- Braid the three ropes together, shaping into a circle or braided loaf.
- Let the dough rise for another 30 minutes on a lined baking sheet.
- Preheat the oven to 350°F (175°C).
- Brush the dough with egg wash and sprinkle sesame seeds if desired.
- Bake for 25-30 minutes until golden brown and hollow sounding when tapped.
- Allow it to cool completely before slicing.
Notes
Store homemade Tsoureki in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. This recipe is adaptable - feel free to incorporate seasonal flavors like pumpkin spice or chocolate chips.