Why You’ll Love This Recipe
This tsoureki recipe offers a delightful combination of a tender crumb and a subtly sweet flavor, enhanced by the aromatic addition of ground mastic. The braided design not only makes it visually appealing but also fun to prepare. Whether enjoyed fresh or toasted the next day, this bread is a versatile treat that complements both breakfast and dessert spreads. The recipe brings a piece of Greek tradition to your home and adds a festive touch to your meals.
Ingredients
- 2 (.25 ounce) packages active dry yeast
- ¼ cup warm water (110 degrees F / 43 degrees C)
- 6 ¼ cups all-purpose flour, divided
- ½ cup butter
- ¼ cup shortening (such as Crisco®)
- 1 teaspoon ground mastic (optional)
- 1 cup milk
- 1 cup white sugar
- ½ teaspoon salt
- 3 eggs at room temperature, beaten
- ¼ cup sliced almonds (optional)
- ½ cup water at room temperature
- 2 red-dyed eggs (optional)
- 1 egg, beaten
- ¼ cup sliced almonds (optional)
- 2 tablespoons sesame seeds (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Yeast Mixture: In a small bowl, combine the yeast, warm water, and ¼ cup of flour. Stir until smooth, cover with two damp kitchen towels, and let it sit in a warm place until bubbly, about 2½ hours.
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Prepare the Butter Mixture: In a saucepan over medium-low heat, melt the butter and shortening together. If using ground mastic, add it to this mixture.
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Prepare the Milk Mixture: In another saucepan, warm the milk and sugar over medium-low heat until the sugar dissolves. Remove from heat.
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Combine Mixtures:
- Add 2 cups of flour to the butter mixture and stir well.
- Incorporate the salt and the yeast mixture.
- Add 2 more cups of flour and mix thoroughly.
- Stir in the beaten eggs.
- Gradually add the milk mixture and another cup of flour, mixing well.
- Pour in the room-temperature water and the remaining cup of flour, stirring until the dough is no longer sticky.
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Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 20 minutes until smooth and elastic. Form the dough into a ball, cover with damp towels, and let it rise in a warm place until doubled in size, approximately 2 hours.
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Shape the Loaves: Once risen, divide the dough into two equal portions. Further divide each portion into three strands and braid them to form two loaves. Place the braided loaves on greased baking sheets. If using red-dyed eggs, nestle them between the strands. Brush the loaves with the beaten egg and sprinkle with sliced almonds and sesame seeds if desired.
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Bake: Preheat the oven to 325 degrees F (165 degrees C). Bake the loaves until golden brown, about 25 minutes.
Servings and Timing
- Yield: This recipe makes 2 loaves, with each loaf providing about 10 slices, totaling 20 servings.
- Preparation Time: Approximately 45 minutes.
- Cook Time: 25 minutes.
- Additional Time: About 4½ hours for rising and resting.
- Total Time: Approximately 5 hours and 40 minutes.
Variations
- Flavor Enhancements: Incorporate spices like mahleb or cardamom for a different aromatic profile.
- Add-Ins: Mix in dried fruits such as raisins or cranberries to add sweetness and texture.
- Toppings: Instead of almonds and sesame seeds, consider using pearl sugar or a light glaze for a sweeter finish.
Storage/Reheating
- Storage: Once completely cooled, wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
- Freezing: For longer storage, wrap the bread in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 2 months.
- Reheating: To enjoy warm, reheat slices in a preheated oven at 350 degrees F (175 degrees C) for about 5 minutes or toast them lightly.
FAQs
What is the significance of tsoureki in Greek culture?
Tsoureki is traditionally baked during Easter in Greece, symbolizing the resurrection and rebirth. The braided design represents the Holy Trinity, and the red-dyed eggs often nestled within the braids signify the blood of Christ.
Can I make tsoureki without ground mastic?
Yes, ground mastic is optional. If unavailable, you can omit it or substitute with other spices like mahleb or cardamom to achieve a unique flavor.
Why does the dough require such a long rising time?
The extended rising time allows the yeast to ferment thoroughly, developing the bread’s texture and flavor. It helps the dough become light and airy.
Can I add extra sugar for a sweeter taste?
Yes, if you prefer a sweeter bread, feel free to increase the sugar by a few tablespoons to suit your taste.
What is the best way to store leftover tsoureki?
To store leftover tsoureki, wrap it tightly in plastic wrap or place it in an airtight container at room temperature. It stays fresh for about 3 days.
Can I freeze tsoureki?
Yes, tsoureki freezes well. Wrap it in plastic wrap and aluminum foil before freezing, and it can be stored for up to 2 months. Thaw at room temperature before serving.
Can I use regular eggs instead of red-dyed ones?
Yes, you can use regular eggs. The red-dyed eggs are symbolic and traditional, but they are not necessary for the flavor.
Can I make smaller individual-sized breads instead of large loaves?
Yes, you can shape the dough into smaller individual loaves or rolls. The baking time will need to be adjusted depending on their size.
How do I know when tsoureki is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also check the internal temperature, which should be around 190 degrees F (88 degrees C).
Can I make tsoureki in advance for Easter?
Yes, you can prepare tsoureki a day or two in advance. Just store it in an airtight container, and it will stay fresh for several days. Reheat slices before serving if desired.
Conclusion
Tsoureki is a traditional Greek Easter bread that brings both beauty and flavor to any table. Its tender, slightly sweet texture and the warm spices like mastic make it a special treat for celebrations, especially Easter. Whether you enjoy it fresh or toasted, this bread is a delightful addition to your festive meals. This recipe is perfect for anyone looking to experience a slice of Greek culture and traditions in their own home. Happy baking!
Greek Easter Bread Recipe
Tsoureki is a traditional Greek Easter bread with a soft, slightly sweet texture and a distinctive braided design. Often flavored with unique spices like ground mastic, it symbolizes rebirth and the arrival of spring. This bread is an iconic addition to Greek celebrations and is perfect for festive gatherings.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 40 minutes
- Yield: 2 loaves (approximately 20 slices)
- Category: Bread
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 2 (.25 ounce) packages active dry yeast
- ¼ cup warm water (110°F / 43°C)
- 6 ¼ cups all-purpose flour, divided
- ½ cup butter
- ¼ cup shortening (e.g., Crisco®)
- 1 teaspoon ground mastic (optional)
- 1 cup milk
- 1 cup white sugar
- ½ teaspoon salt
- 3 eggs, at room temperature, beaten
- ¼ cup sliced almonds (optional)
- ½ cup room temperature water
- 2 red-dyed eggs (optional)
- 1 egg, beaten
- ¼ cup sliced almonds (optional)
- 2 tablespoons sesame seeds (optional)
Instructions
- Prepare the Yeast Mixture: Combine yeast, warm water, and ¼ cup of flour in a small bowl. Stir and cover with damp towels. Let it sit for about 2½ hours until bubbly.
- Prepare the Butter Mixture: In a saucepan, melt butter and shortening over medium-low heat. Add ground mastic if using.
- Prepare the Milk Mixture: Warm the milk and sugar in another saucepan until sugar dissolves. Remove from heat.
- Combine Mixtures:
- Add 2 cups flour to the butter mixture and stir.
- Stir in salt and yeast mixture.
- Add another 2 cups flour and mix well.
- Add beaten eggs.
- Gradually add milk mixture and 1 more cup of flour. Stir until smooth.
- Add remaining room temperature water and flour until dough is no longer sticky.
- Knead the Dough: Transfer to a floured surface and knead for about 20 minutes until smooth and elastic. Form a ball and cover with damp towels. Let rise for about 2 hours or until doubled in size.
- Shape the Loaves: Divide dough into 2 equal portions. Divide each into 3 strands and braid each portion into a loaf. If using red-dyed eggs, nestle them in between strands.
- Brush & Sprinkle: Brush with beaten egg, and sprinkle with sliced almonds and sesame seeds if desired.
- Bake: Preheat oven to 325°F (165°C). Bake for about 25 minutes or until golden brown.
Notes
- Flavor Enhancements: Try adding mahleb or cardamom for a different aromatic touch.
- Add-ins: Dried fruits such as raisins or cranberries can be mixed in for sweetness.
- Storage: Wrap cooled bread tightly in plastic wrap or store in an airtight container for up to 3 days. Freeze for up to 2 months.
- Reheating: Reheat slices at 350°F (175°C) for 5 minutes or toast lightly.
