BreakfastSnack

Tsoureki (Greek Sweet Bread)

Name: Tsoureki (Greek Sweet Bread)
Prep time: 1 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 8 servings
Cuisine: greek
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 100 g granulated sugar; 120 ml milk lukewarm; 2 pcs egg large, room temperature; 75 g unsalted butter melted and cooled; 1 tsp orange zest; 0.5 tsp mahleb ground; 0.5 tsp salt; 1 pcs egg yolk; 1 tbsp water; 2 tbsp sliced almonds (optional)

Tsoureki is a traditional Greek sweet bread, often made for holidays. This recipe yields a soft, slightly chewy loaf with aromatic notes of citrus and mahleb. It's perfect for breakfast or as a sweet snack.

An original recipe by Forkin

Total time: 4 hr 30 min
Serves: 8
Difficulty: Hard
Per serving: 400 kcal

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

500 gall-purpose flour
7 gactive dry yeast
100 ggranulated sugar
120 mlmilk, lukewarm
2 pcsegg, large, room temperature
75 gunsalted butter, melted and cooled
1 tsporange zest
0.5 tspmahleb, ground
0.5 tspsalt

egg wash

1 pcsegg yolk
1 tbspwater

garnish

2 tbspsliced almonds(optional)

Equipment

spatula · large bowl · wire rack · baking sheet · parchment paper · whisk

The method

Step by step

1
In a large bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, mahleb, and salt.
About 2 min
Cook’s note: Ensure your yeast is fresh for good rise.
2
In a separate bowl, whisk the lukewarm milk, eggs, orange zest, and melted butter until well combined.
About 2 min
Cook’s note: The milk should be warm to the touch, but not hot, to activate the yeast without killing it.
3
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a shaggy dough forms.
About 3 min
4
Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until it's smooth and elastic.
About 15 min
Cook’s note: The dough will be sticky at first; resist the urge to add too much extra flour.
5
Place the dough in a lightly oiled bowl, turning once to coat, then cover with plastic wrap or a clean kitchen towel.
About 1 min
6
Let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) or a sunny spot works well for rising.
7
Gently punch down the risen dough and divide it into three equal pieces.
About 1 min
8
Roll each piece into a long rope, about 18-20 inches (45-50 cm) long.
About 5 min
Cook’s note: Try to keep the ropes uniform in thickness for even baking.
9
Braid the three ropes together, pinching the ends to seal them.
About 2 min
10
Carefully transfer the braided dough to a baking sheet lined with parchment paper.
About 1 min
11
Cover the tsoureki loosely with plastic wrap or a kitchen towel and let it rise again for 45-60 minutes, or until noticeably puffy.
About 1 hr
12
Preheat your oven to 180°C (350°F).
About 15 min
13
In a small bowl, whisk the egg yolk with water to create an egg wash.
About 1 min
14
Brush the top of the tsoureki with the egg wash and sprinkle with sliced almonds, if using.
About 1 min
15
Bake for 25-30 minutes, or until golden brown and cooked through.
About 30 min
Cook’s note: If the top browns too quickly, you can loosely tent it with foil.
16
Remove from the oven and let cool completely on a wire rack before slicing and serving.
Cook’s note: Cooling completely ensures the interior sets properly.

Per serving

Nutrition

61%Score

Calories: 400.3kcal
Protein: 10g
Carbs: 62.2g
Fat: 12.3g
Fibre: 2.4g
Sugar: 13.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tsoureki in an airtight container at room temperature.

Reheating

Warm slices in a toaster or microwave for a few seconds if desired.