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Perfect Greek Easter Tsoureki Sweet Bread Recipe with Mahleb Spice

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A traditional Greek Easter braided sweet bread flavored with mahleb and mastic, offering a soft crumb and a unique cherry-almond aroma. Perfect for Easter, brunches, or cozy family breakfasts.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour, plus extra for dusting
  • 1/2 cup (100 g) granulated sugar
  • 2 1/4 tsp (7 g) active dry yeast (one packet)
  • 1/2 tsp (2 g) salt
  • 1/2 tsp (1 g) mahleb spice (ground)
  • 1/4 tsp (0.5 g) ground mastic (optional)
  • 1/2 cup (120 ml) whole milk, warm (about 110°F/43°C)
  • 1/4 cup (60 ml) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature (one for dough, one for egg wash)
  • 1 tsp (5 ml) orange zest (freshly grated)
  • 1 egg yolk (for glazing)
  • 1 tbsp (15 ml) milk (to mix with egg yolk)
  • Sesame seeds or slivered almonds (optional, for sprinkling)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F/43°C) with 1 tsp sugar and yeast. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
  2. Mix dry ingredients: In a large mixing bowl, whisk together flour, remaining sugar, salt, mahleb, and mastic (if using). Add orange zest.
  3. Combine wet ingredients: Beat one egg lightly, then add melted butter and the frothy yeast mixture. Pour into the dry ingredients.
  4. Form the dough: Using a stand mixer with a dough hook or your hands, mix until the ingredients come together into a shaggy dough.
  5. Knead: Knead on medium speed for 8-10 minutes (or by hand for 10-12 minutes) until the dough is smooth, slightly tacky but not sticky.
  6. First rise: Shape dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
  7. Shape the tsoureki: Punch down the dough gently. Divide into three equal pieces (about 7 oz each). Roll each into long ropes about 14-16 inches long.
  8. Braid: Pinch the three ropes together at one end and braid loosely but firmly. Pinch the ends together and tuck them underneath.
  9. Second rise: Place braided loaf on a parchment-lined baking sheet. Cover loosely and let rise for another 45 minutes until puffy.
  10. Preheat oven to 350°F (175°C).
  11. Glaze and add toppings: Beat the remaining egg yolk with milk. Brush generously over the loaf. Sprinkle with sesame seeds or slivered almonds if desired.
  12. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom. Tent with foil if browning too fast.
  13. Cool on a wire rack for at least 30 minutes before slicing.

Notes

Use fresh mahleb for authentic flavor; substitute with ground almonds and cherry extract if unavailable. Mastic is optional but recommended. For dairy-free or vegan versions, substitute milk and butter with plant-based alternatives and eggs with flax eggs. Knead dough until smooth and elastic but not sticky. Let dough rise fully but avoid overproofing. Egg wash gives a shiny golden crust. Store leftovers in airtight container for up to 5 days refrigerated or freeze up to 3 months.

Nutrition

Keywords: Greek Easter bread, tsoureki, mahleb, sweet bread, braided bread, traditional Greek recipe, Easter bread, homemade bread

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