Tsoureki

01/04/2025

What makes tsoureki different from any other festive brioche? The same thing that makes a Christmas tree different from an ordinary tree – decorations. In the case of tsoureki, it’s the red egg, which for every Greek is a symbol of Easter. Combined with the wreath-shaped form, this bread symbolizes infinity and renewal.

Tsoureki is often baked in multiple loaves to be gifted to friends and family. But it’s not just tradition that brings this bread back year after year – its enduring popularity is thanks to its unforgettable taste and aroma.

Traditionally, this recipe uses mahlab – an aromatic spice made from the seeds of a specific type of wild cherry – but you can easily substitute it with your favorite spices like cinnamon or cardamom.

Ingredients:

550 g flour
21 g fresh yeast
125 ml milk
2 eggs + 1 egg for brushing the dough
100 ml warm water
50 g sugar
1/2 tsp salt
75 g softened butter
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
Zest of 2 oranges
3 hard-boiled eggs, traditionally dyed red

Preparation:

Ideally, prepare all ingredients in advance so they reach room temperature. Lightly beat the eggs. Dissolve the fresh yeast in milk.
In a stand mixer bowl, combine the flour, milk with yeast, 2 eggs, spices, sugar, salt, orange zest, and warm water. Knead the dough until smooth, then add the softened butter. Continue kneading until the dough becomes elastic and smooth.
Transfer the dough to a greased bowl or container, cover with a towel, and let rise at room temperature for 45 minutes — it should double in size.
Lightly flour your surface, gently turn the dough onto it, divide into 3 equal parts, and shape each into a rope 40–50 cm long. The evenness and elasticity of the ropes will determine the final shape and rise of the bread.
Braid the ropes into a plait and connect the ends to form a ring. Transfer to parchment paper or a flat round baking tray. Cover with a towel and let rise for another 25 minutes.
Meanwhile, preheat your oven to 180°C (356°F). Brush the dough with the beaten egg and place the dyed eggs into the braid. Optionally, sprinkle with almond flakes or sesame seeds.
Bake for 25–30 minutes until golden brown.