04/06/2026
Grandma's Greek Easter Bread with Orange and Mahlepi (Tsoureki)
Traditionally baked on Holy Thursday or Saturday, tsoureki is often decorated with red-dyed hard-boiled eggs nestled into the braids, symbolizing the blood of Christ and rebirth . The braided shape represents the Holy Trinity. This is the bread that signals the end of Lent and the beginning of the Easter feast.
Yields: 2 large braided loaves
Ingredients
For the Dough:
1 kg (8 cups) strong bread flour, plus extra for dusting
250g (1¼ cups) granulated sugar
7g (2¼ tsp) active dry yeast (or 25g fresh yeast)
250ml (1 cup) warm whole milk (about 40°C / 105°F)
120ml (½ cup) warm water
4 large eggs, at room temperature
150g (⅔ cup) unsalted butter, softened and cut into cubes
Zest of 2 large oranges
1 tablespoon vanilla extract
1 tablespoon ground mahlepi (traditional do not skip!)
1 teaspoon ground mastic (optional, but traditional see note)
1 teaspoon salt
For the Topping:
1 egg yolk, beaten with 1 tablespoon milk
Sesame seeds or slivered almonds
Red-dyed hard-boiled eggs (for decoration, optional)
Instructions
Part 1: Activate the Yeast
In a small bowl, combine the warm milk, warm water, and 1 tablespoon of the sugar. Sprinkle the yeast over the surface and stir gently .
Let it sit for 10-15 minutes until it becomes foamy and bubbly. If it doesn't foam, your yeast may be dead or the liquid too hot start over.
Part 2: Make the Dough
Combine dry ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour, remaining sugar, salt, mahlepi, and mastic (if using).
Add wet ingredients: Make a well in the center. Add the activated yeast mixture, eggs, orange zest, and vanilla .
Mix: Mix on low speed until a shaggy dough forms. Continue mixing for 5-6 minutes, gradually adding the softened butter a few cubes at a time . The dough will become smooth, elastic, and slightly sticky.
Knead: If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic. The dough should be soft and pliable but not overly sticky . It should feel like a baby's bottom soft, warm, and supple.
Part 3: First Rise
Place the dough in a lightly oiled large bowl, turning to coat all sides .
Cover with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for 2-3 hours, or until doubled in size . A warm oven with the light on (turned off) works beautifully.
Part 4: Shape the Braids
Punch down: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
Divide: Divide the dough into 2 equal portions (for 2 loaves). For a classic 3-strand braid, divide each portion into 3 equal pieces. For a 4-strand braid, divide into 4 pieces.
Roll into ropes: Roll each piece into a long rope, about 30-40 cm (12-16 inches) long . The ropes should be even in thickness for a uniform braid. Don't overwork gentle hands keep the dough light.
Braid: Pinch the top ends together and braid loosely (not too tight, to allow for expansion). Tuck the ends under the loaf .
Arrange: Place the braided loaves on parchment-lined baking sheets, leaving space between them. If using red eggs, gently press them into the braids after the second rise .
Part 5: Second Rise
Cover the loaves loosely with plastic wrap or a clean kitchen towel. Let them rise for another 1-2 hours, until puffed and nearly doubled .
Preheat oven to 180°C (350°F) .
Part 6: Bake
Apply egg wash: Gently brush the tops of the loaves with the beaten egg yolk mixture. Be careful not to deflate the dough.
Sprinkle: Sprinkle with sesame seeds or slivered almonds.
Bake: Bake for 30-35 minutes, until the loaves are deep golden brown and sound hollow when tapped on the bottom . If the tops are browning too quickly, loosely cover with foil for the last 10 minutes.
Cool: Transfer to wire racks and let cool completely before slicing. Patience is a virtue slicing too soon will collapse the soft crumb.
Malika's Notes & Tips
Mahlepi and Mastic: These are the signature spices of tsoureki. Mahlepi is ground cherry pits with a sweet, nutty, cherry-almond aroma it's what gives tsoureki its unmistakable fragrance. Mastic is a resin from the island of Chios crush it with a teaspoon of sugar to prevent sticking . Both are available at Greek grocers or online. If you can't find them, the bread will still be delicious, but it won't have that authentic "grandma's kitchen" scent.
Butter Temperature: The butter should be softened but not melted. Adding it gradually ensures proper incorporation and a tender crumb.
Dough Consistency: Tsoureki dough is softer and stickier than regular bread dough. Resist adding too much flour the dough should be pliable and slightly tacky . A little stickiness means a soft, pillowy bread.
The Warm Rise: Tsoureki loves warmth. If your kitchen is cool, place the dough in the oven with the light on (oven off). The gentle warmth encourages a good rise.
Red Eggs: To make red eggs, hard-boil eggs, then dye them with red food coloring or natural dyes (onion skins for dark red). Traditionally, the eggs are dyed on Holy Thursday and placed in the tsoureki after the second rise, before baking . They will bake gently in the oven, becoming slightly firm but not rubbery.
Make Ahead: Tsoureki is best enjoyed fresh, but it can be frozen for up to 2 months. Wrap tightly and thaw at room temperature. Toast slices for a delicious treat.
Serving: Tsoureki is traditionally served with red eggs and often eaten with a glass of cold milk or strong Greek coffee.
