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  Greek Recipes

Sweet Easter Bread / Tsoureki


This braided, sweet bread is found in all Greek shops and homes during the Easter Holiday.


2 envelopes dry granular yeast 5 eggs
1/2 cup warm water 2 cups warm milk
1/2 lb. Unsalted butter, softened 10 cups all purpose flour
1 1/4 cups sugar, plus 1 tbs. 1/2 tsp. Ground mastic / mastihi

Dissolve the yeast in the warm water with 1 tbs. sugar, set it aside to ferment and proof – about 10 minutes.

Cream the butter and sugar in a large bowl until it is light. Beat in four of the eggs, one at a time, beating with each addition. On low speed, slowly pour in the warm milk. Add 1 cup of the flour and the mastic and mix into the other ingredients. Then add the dissolved yeast and slowly start adding the remaining flour.

When the mixture gets too thick to stir, remove it from the mixer. Dip both your hands into flour so they don’t get sticky, and start kneading the dough by hand, until all the flour is incorporated. It should be pliable and smooth, not stiff.

Cover the dough with a towel and set it in a warm place to rise – about 1 hour, until it is double in bulk. Knead it again for 1 minute and then set it aside to rise once more.

Knead the dough again for 1 minute, and then divide it into 12 orange sized balls. This will yield you 4 loaves. Roll each ball on a floured board into a rope 1 1/2 to 2 inches thick and 15 to 20 inches long.

Take three ropes, and press the edges of the ropes together and tuck the end under the loaf. Braid the length of the ropes and when finished, press the other end together and tuck under the loaf. Set each loaf on a well-greased sheet and cover so they rise again and are doubled in bulk.

Pre-heat the oven to 275F. Beat the last egg lightly and brush the tops of the braided loaves with it. Bake the loaves for 15 minutes then lower the heat to 250F and continue baking until they are golden brown – about 1/2 hour. They can be stored in airtight bags or even frozen to enjoy on another day.

Susie’s Note: For a little variation, you can add pieces of dried orange peel and mix it into the dough. If you would like to get more decorative with your Tsourekia, you can push hard-boiled, dyed eggs into the loaf right before it is baked. They make the loaves that much more festive


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