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Traditional Greek Tsoureki (Aromatic Easter Brioche)

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Soft, fluffy and aromatic Greek tsoureki made with traditional flavors like mahlepi and mastiha. This classic Easter brioche has a light, stringy texture and a rich buttery taste — perfect for breakfast or with coffee.

Ingredients

Units Scale
  • 100 g warm water
  • 2 sachets dry yeast (about 15 g)
  • 1 tbsp sugar
  • 70 g butter
  • 100 g milk
  • 160 g sugar
  • 3 eggs (room temperature)
  • 1 tsp mahlepi
  • 1/2 tsp mastiha or zest of 1 orange
  • 600 g strong bread flour (± a little if needed)

For the glaze

  • 1 egg + 1 tbsp water
  • Flaked or chopped almonds

Instructions

  • In a bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until slightly foamy.
  • In a saucepan, gently heat the milk, sugar, butter, and mahlepi until the butter melts. Let it cool to warm (not hot).
  • In your mixer bowl, combine the milk mixture, eggs, and mastiha. Mix.
  • Add the yeast mixture, then gradually add the flour while kneading with the dough hook.
  • Knead for about 10 minutes until the dough starts pulling away from the sides. It will be soft and slightly sticky.
  • Transfer to a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size (2–3 hours).
  • Divide the dough into two portions, shape into braids (or any shape you like), and place on a baking tray. Add a red egg if you want the traditional look.
  • Cover again and let them rise for another 30–40 minutes.
  • Preheat the oven to 170°C. Brush with the egg wash and sprinkle with almonds.
  • Bake for about 25–30 minutes until golden brown.
  • Let cool on a rack before slicing (if you can wait).

Notes

  • Make sure all liquids are warm, not hot, to properly activate the yeast.
  • The dough should be soft and slightly sticky — avoid adding too much extra flour.
  • Proper kneading (about 10 minutes) is key for the characteristic stringy texture.
  • Let the dough rise in a warm, draft-free environment for best results.
  • Baking time may vary slightly depending on your oven — remove once golden brown to avoid drying out.

Find it online: https://cookinathensrecipes.com/greek-tsoureki-recipe/