This easy Tsoureki recipe captures the essence of the traditional version without the long, complicated steps. It’s approachable for beginner bakers and still results in a soft, pillowy, and lightly sweet bread that’s perfect for breakfast, brunch, or as a treat with coffee. The subtle aromatic flavor and beautiful braided look make it a showstopper that doesn’t require expert-level baking skills.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Sugar
Active dry yeast
Warm milk
Eggs
Butter (melted)
Orange zest
Vanilla extract
Salt
Optional: mahleb or mastiha for traditional flavor
Egg yolk (for egg wash)
Sesame seeds or sliced almonds (optional topping)
Directions
In a small bowl, activate the yeast by mixing it with warm milk and a pinch of sugar. Let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, sugar, salt, and optional spices like mahleb or mastiha.
Add in the activated yeast mixture, eggs, orange zest, and vanilla. Mix until combined.
Gradually add the melted butter, kneading the dough until it becomes smooth and elastic. This may take 10–15 minutes by hand or 8–10 minutes with a stand mixer.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours or until doubled in size.
Once risen, punch down the dough and divide it into 2 or 3 equal pieces. Roll each into ropes and braid them together.
Transfer the braid to a lined baking sheet, cover, and let rise again for 30–45 minutes.
Preheat the oven to 350°F (175°C).
Brush the braid with beaten egg yolk and sprinkle with sesame seeds or almonds if desired.
Bake for 25–30 minutes, or until golden brown and cooked through.
Let cool on a wire rack before slicing.
Servings and timing
This recipe yields 1 large loaf (or 2 smaller ones), serving approximately 8–10 slices. Prep time: 25 minutes Rising time: 2.5–3 hours Bake time: 25–30 minutes Total time: About 3.5–4 hours
Variations
Add chocolate chips or dried fruit for a sweet twist.
Replace orange zest with lemon zest for a slightly different citrus flavor.
Fill the braid with a sweetened cream cheese or Nutella before shaping.
For a festive version, nest red-dyed eggs between the braids before baking.
Use a mix of whole wheat and all-purpose flour for a denser texture and heartier taste.
Storage/Reheating
Store cooled Tsoureki in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the loaf or individual slices for up to 2 months. To reheat, toast slices lightly or warm briefly in the oven. Avoid microwaving as it can dry out the bread.
FAQs
What is Tsoureki?
Tsoureki is a traditional Greek sweet bread, typically made for Easter. It’s soft, slightly sweet, and flavored with citrus and spices.
Can I make this without mahleb or mastiha?
Yes, you can make a delicious Tsoureki without them by using vanilla and orange zest, but the traditional spices do add a unique flavor.
Why is my dough too sticky?
The dough is meant to be soft and slightly sticky. If it’s too wet to handle, add a little more flour gradually while kneading.
Can I use instant yeast?
Yes, instant yeast can be used. You can mix it directly with the dry ingredients without proofing, but rising times may still vary.
How do I know when the bread is done baking?
The loaf should be golden brown and sound hollow when tapped on the bottom. An internal temperature of around 190°F (88°C) also indicates doneness.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and shape it the next day. Allow it to come to room temperature and rise before baking.
Can I use a stand mixer?
Absolutely. Use the dough hook attachment to knead the dough until it becomes smooth and elastic.
Why did my Tsoureki turn out dense?
Over-flouring, under-kneading, or not allowing enough rise time can all lead to dense bread. Be patient with the rising process.
How long does Tsoureki last?
It stays fresh for about 3 days at room temperature and up to 2 months in the freezer when stored properly.
What can I serve with Tsoureki?
Serve with butter, jam, honey, or even use it to make French toast or bread pudding with leftovers.
Conclusion
Easy Tsoureki offers the perfect balance of traditional flavor and simple preparation. Whether you’re celebrating a holiday or just want a sweet, fluffy bread for your table, this recipe delivers with minimal fuss. With its beautiful braid and soft, aromatic crumb, it’s sure to become a favorite treat that you’ll want to make again and again.
Easy Tsoureki is a simplified version of the traditional Greek Easter bread, known for its soft, fluffy texture and sweet, aromatic flavor. Made with orange zest, vanilla, and optional spices like mahleb or mastiha, this braided loaf is perfect for holidays or everyday baking.
Author:Catherine
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:3 hours 45 minutes (including rising time)
Yield:1 large loaf (8–10 slices)
Category:Bread
Method:Baked
Cuisine:Greek
Diet:Vegetarian
Ingredients
4 cups all-purpose flour
1/2 cup sugar
2 1/4 tsp active dry yeast (1 packet)
3/4 cup warm milk (about 110°F)
2 large eggs
1/3 cup melted butter
Zest of 1 orange
1 tsp vanilla extract
1/2 tsp salt
Optional: 1/2 tsp mahleb or 1/4 tsp ground mastiha
1 egg yolk (for egg wash)
Sesame seeds or sliced almonds (optional topping)
Instructions
In a small bowl, mix warm milk with yeast and a pinch of sugar. Let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, sugar, salt, and optional mahleb or mastiha.
Add the activated yeast mixture, eggs, orange zest, and vanilla extract. Mix until a dough begins to form.
Gradually add the melted butter while kneading the dough until smooth and elastic (10–15 minutes by hand or 8–10 minutes with a stand mixer).
Place the dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours or until doubled in size.
Punch down the dough and divide into 2 or 3 pieces. Roll each piece into a rope and braid together.
Transfer the braid to a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes.
Preheat oven to 350°F (175°C).
Brush the braid with egg yolk and sprinkle with sesame seeds or sliced almonds, if using.
Bake for 25–30 minutes, or until golden brown and cooked through.
Let cool on a wire rack before slicing and serving.
Notes
Use mahleb or mastiha for traditional Greek flavor, but vanilla and orange zest work well alone.The dough should be soft and slightly sticky—avoid over-flouring.Refrigerate the dough after the first rise if baking the next day.Freezes well for up to 2 months—slice before freezing for easy serving.Perfect with butter, jam, or turned into French toast.
