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Tsoureki – Traditional Greek Easter Bread (Brioche-Style)

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Jenny Skrapaliori-Graves | Last Updated: March 12, 2026

Two loaves of Tsoureki, greek brioche bread on a cloth towel on a cutting board.

If you’ve ever walked through a Greek neighborhood during Holy Week, you know that smell — sweet, warm, faintly spiced, unmistakably tsoureki. This is Greece’s treasured Easter bread, a braided semi-sweet loaf scented with mastic and mahlepi that has no real equivalent in American baking. It’s softer than challah, more aromatic than brioche, and completely its own thing.
In my family, making tsoureki was a sacred ritual. Every year during Megali Evdomada — Holy Week — my grandma would wake before dawn to start the dough. She kneaded it by hand, proved it twice, braided it into loaves, and somehow produced five or six perfect tsoureki by afternoon. As grandchildren, we hovered nearby, knowing exactly how good the house was about to smell.
This recipe is hers, passed to me, and now to you. It makes three beautiful loaves, enough to share, gift, and keep one all for yourself.

If you love this Traditional Tsoureki Greek Easter Bread, you will also love this Tsoureki French Toast, Rustic Bread with Olive Oil or Greek Pita Bread!

Two loaves of Tsoureki, greek brioche bread on a cloth towel on a cutting board.

Why you will love tsoureki bread

  • It’s a true family heirloom recipe. This isn’t an approximation, it’s the real thing, made the way Greek families have made it for generations, with the authentic spices that give tsoureki its signature flavor.
  • The texture is extraordinary. Think of the softest, most pillowy bread you’ve ever eaten, with a fine, pull-apart crumb. That’s tsoureki done right. The secret is working the dough well and not overbaking. The loaves should be just golden, never dark.
  • The flavor is so unique. Mastic and mahlepi are not interchangeable with anything else. They give this bread a haunting, floral, slightly resinous flavor that you simply cannot get from vanilla or orange zest alone. Once you’ve made it this way, you’ll never go back.
  • It makes three loaves. This recipe is generous by design. Keep one, give one to a neighbor, bring one to Easter dinner. Everyone who gets a tsoureki from you will remember it.
Two loaves of Tsoureki, greek brioche bread on a cloth towel on a cutting board.

The spices that make tsoureki unique

What is mastic?:

Mastiha, or mastic, is a resin derived from the mastiha tree, Pistacia lentiscus. It has a sweet, herbal flavor like rosewater. Mastic resin has been harvested on Chios since antiquity. Mastiha is used in various ways, from bread to dessert to liqueurs. You can find whole or ground Mastiha tears in Greek food shops and online at Amazon and www.titanfoods.com

What is mahlepi

Mahlepi (Mahleb) is a spice made from the black cherry stone(Prunus mahaleb). It is ground in small quantities to sharpen sweet foods and cakes. The flavor is similar to bitter almonds, cherries, and marzipan. Whole or ground Mahlepi can be found in Greek and Middle Eastern food shops and online at Amazon and www.titanfoods.com.

Ingredient notes

Strong bread flour — Look for flour with at least 12–13% protein (King Arthur bread flour works beautifully). High-protein flour gives tsoureki its characteristic chewy-yet-soft crumb.

Mastic (mastiha) — A resin harvested exclusively on the Greek island of Chios, with a uniquely sweet, piney, almost floral flavor. You can buy it as whole “tears” or pre-ground. If using whole tears, freeze them for 15 minutes, then grind with a little sugar using a mortar and pestle — the sugar prevents clumping.

Mahlepi (mahleb) — Ground from the pits of wild cherries, with a flavor somewhere between bitter almonds and marzipan. It’s subtle but essential. Greek and Middle Eastern grocery stores carry it, and it’s easy to find on Amazon.

Yeast — Fresh yeast is traditional and gives a slightly better rise, but three envelopes of active dry yeast work perfectly. Just make sure your milk is at 104°F/40°C — too hot kills the yeast, too cool and it won’t activate.

Butter — Grandma used a mix of cow’s milk butter and goat butter, and if you can find goat butter, it’s worth using. The flavor is slightly richer and tangier. But any good unsalted butter at room temperature will do the job beautifully.

Anise seed tea — This is Grandma Evgenia’s touch, and it’s one I’ll never skip. Steeping anise seeds in hot water and using the cooled tea to wet your hands while kneading transfers just a whisper of anise into the dough, barely detectable but beautifully present in the finished bread. You can find anise seeds at your local supermarket or online.

Pro Tips for Perfect Tsoureki

  • Don’t rush the proofs. Both rises are essential. The first develops flavor; the second develops structure. A warm, draft-free spot is your best friend here — I use the microwave above my stove with the hood light on.
  • The dough should be sticky at first. Resist the urge to add too much flour. As you knead and wet your hands with the anise tea, it will come together. The stickiness is what gives tsoureki its tender, soft crumb.
  • Watch the oven closely. Fifteen to twenty minutes at 390°F is all it takes. Tsoureki burns easily on top because of the egg wash and the sugar content of the dough. Check at 15 minutes — you want deep golden, not brown.
  • Cool completely before slicing. I know it’s hard to wait, but the crumb needs time to set. Slice too early and it will be gummy. Give it at least 30–45 minutes.

How to make tsoureki bread

  1. Boil two cups of water. Add the anise seeds and let them steep for 10-15 minutes. Remove the seeds and let the anise tea cool down.
  2. Warm up the milk.
  3. Add the yeast to the lukewarm milk and let it stand for 10 minutes. Stir to dissolve it, and let it stand for another 5-6 minutes to expand and foam.
  4. Add 200g warm water to the yeast mixture and stir to combine.
  5. Mix the flour with the mahlep, mastic, sugar, and salt in a bowl.
  6. Put ⅓ of the flour mix in the mixer.
  7. Beat for half a minute to combine.
  8. Add the butter, eggs, and yeast mixture. Beat for 3-5 minutes while adding the flour little by little.
  9. The dough will be sticky.
Hands kneeding dough on a butcher block.
  1. Remove dough from the mixer on a working surface.


Hands bathing in anise seed tea next to a dough on a butcher block.
  1. If necessary, use very little flour on the work surface and knead, wetting your hands occasionally with the anise tea until the dough becomes soft and elastic and does not stick to your hands.
A hand punching dough in a bowl.
  1. Move the dough to a large bowl, cover it with plastic wrap and a towel, and place it in a warm place to do the first proof. (I use my microwave oven over the stove; the light under it keeps a perfect temperature for proofing).
  2. The dough is ready when doubled. 
  3. Punch it lightly and transfer it to your working space. Knead the dough for 2-3 more minutes.


Three long pieces of dough braided on a butcher block.
  1. Divide dough into three equal pieces. Cover the two with a towel and set them aside.
  2. With one of the dough pieces, create three long ones. Braid them into a loaf. Set on a parchment-covered baking sheet.
Two braided loaves of tsoureki Greek holiday bread.
  1. Repeat the same process with the other two pieces to create three loaves in total.
  2. Transfer to a warm place, cover with plastic and a towel, and let them prove for a second time. When the loaves have doubled in size, they are ready.


A red brush brushing egg wash on Tsoureki.
  1. Beat an egg with a tablespoon of water. Brush the loaves with the egg wash and sprinkle almond slices on top. 
  2. Bake in 390°F / 200° C for 15-20 minutes tops. 
  3. Don’t overbake!

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

Two loaves of Tsoureki, greek brioche bread on a cloth towel on a cutting board.

Tsoureki Variations

Tsoureki isn’t just for Easter. Greeks bake it throughout the year for different holidays, each with its own traditions and decorations.

For Greek Easter, the loaves are often braided around one or two hard-boiled red eggs (kokkina avga), which are tucked into the dough before the second rise and baked right in. The red egg is a symbol of resurrection in the Greek Orthodox tradition — it makes the finished loaf as beautiful as it is meaningful.

At Christmas, tsoureki is decorated with whole walnuts, sesame seeds, and slivered almonds. The dough sometimes includes dried fruit, orange zest, cinnamon, cloves, or cardamom alongside the mastic and mahlepi — a warmer, spicier variation that feels right for the winter holidays.

For New Year’s, a special loaf called Vasilopita is baked with a coin hidden inside. On New Year’s Day, the family gathers to cut it, and whoever finds the coin is said to have good luck for the entire year. Vasilopita comes in two forms — one is a round loaf of bread similar to tsoureki, and the other is a spiced vanilla cake topped with powdered sugar. My Vasilopita recipe  is the cake version, and it is absolutely worth making come December. 

Two loaves of Tsoureki, greek brioche bread on a cloth towel on a cutting board.

How to Store Tsoureki

  • Tsoureki stays fresh at room temperature, wrapped tightly in plastic or stored in an airtight bag, for 3–4 days. It actually gets better on day two once the flavors meld.
  • To freeze, wrap individual loaves tightly in plastic wrap and then in foil. They freeze beautifully for up to 2 months. Thaw at room temperature overnight.
  • Day-old tsoureki is phenomenal as French toast — see my Tsoureki French Toast for the recipe.
Two pieces of Tsoureki, Greek brioche one with honey and the other with Nutella on a plate with a knife, at the back a Tsoureki loaf.

Serving Suggestions

  • The classic way to eat tsoureki is simple: a thick slice with good butter and a drizzle of honey, alongside a Greek coffee or freddo cappuccino. It’s also perfect with Nutella — don’t judge until you’ve tried it.
  • For Easter specifically, tsoureki is served alongside hard-boiled red eggs (kokкina avga), the traditional Greek Easter symbol of resurrection. The red egg is often baked directly into the braid for decoration.
  • Leftover tsoureki makes the world’s best French toast — rich, custardy, and lightly sweet without being overwhelming.

FAQs

The word tsoureki (τσουρέκι) is of Turkish origin, derived from çörek, a general term for sweet breads across the region. Despite its name, tsoureki is deeply embedded in Greek culture, especially Greek Orthodox Easter traditions.

Tsoureki is semi-sweet, buttery, and soft — similar to brioche or challah but more aromatic. The mastic and mahlepi give it a distinctly Greek flavor: floral, slightly resinous, and impossible to replicate with other spices.

They’re similar in shape — both are braided enriched breads — but they’re quite different in flavor. Challah is egg-based and mild; tsoureki is spiced with mastic and mahlepi, giving it a completely distinct and more complex flavor profile.

The most common culprit is yeast that didn’t activate properly, or insufficient proofing time. Make sure your milk is the right temperature (104°F/40°C) and give the dough plenty of time for both rises — it should visibly double each time.

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Two loaves of Tsoureki, greek brioche bread on a cloth towel on a cutting board.

Tsoureki – Traditional Greek Easter Bread (Brioche-Style)

by Jenny Skrapaliori Graves
Tsoureki the Greek holiday bread is usually made on Easter or Christmas, it is a delicacy that can be enjoyed year-round.
4.94 from 15 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Proving time 3 hours
Course Dessert, Holidays
Cuisine Greek
Servings 25 slices
Calories 320 kcal

Equipment

  • Rimmed baking sheets
  • Parchment paper
  • Mixer (hand mixer or tabletop) with a dough hook

Ingredients
  

  • 1200 gr bread flour
  • 80 gr fresh yeast or 3 envelopes of active dry yeast
  • 70 gr cow's milk butter soft, room temperature
  • 70 gr goat butter soft, room temperature
  • 320 gr sugar
  • 200 gr whole milk warm at 40°C or 104°F
  • 6 eggs
  • ⅔ teaspoon salt
  • 2 teaspoons mahlep Check recipe notes for resources.
  • 1 teaspoons mastic Check recipe notes for resources.

To make the for kneading

  • ½ cup anise seeds Check recipe notes for resources.

for the egg wash

  • 1 egg beaten with 1 tablespoon of water

topping

  • ½ cup blanched almonds thinly sliced

Instructions
 

Make the anise seed tea

  • Boil 2 cups of water. Add the anise seeds and let them steep for 10-15 minutes. Remove the seeds and let anise tea cool down.

Prepare the yeast

  • Warm up the milk up to 40°C / 104° F.
    Add the yeast in the lukewarm milk and leave it for 10 minutes, stir it to dissolve, and leave it for another 5-6 minutes to expand and foam.
    Add 200 gr warm water to the yeast mixture and stir to combine.

Prepare the dough

  • Mix the flour with the mahlep, mastic, sugar, and salt in a bowl. Put ⅓ of the flour mix in the mixer. Beat for half a minute to combine. Add the soft butter, eggs, and yeast mixture. Beat for 3-5 minutes while adding the flour little by little. The dough will be sticky.
  • Remove dough from the mixer on a working surface.
    Using very little flour if you need to, knead, wetting your hands from time to time with the anise tea, until dough becomes soft and elastic and does not stick to your hands.

First rise

  • Move dough to a large bowl, cover with plastic wrap and a towel, and place in a warm place to do the first rise*.
  • The dough is ready when it is double the size. Punch it lightly to deflate and transfer it to your working space.
    Knead the dough for 2-3 more minutes.
    Divide dough into three equal pieces. Cover the two with a towel and set them aside.
  • With your dough create three long pieces.
    Braid them into a loaf. Move loaf on a parchment-covered baking sheet.
  • Repeat the same process with the other two pieces to create three loaves total.

Second rise

  • Transfer to a warm place, cover with plastic and a towel and let them prove for a second time. When the loaves are doubled in size they are ready.

Bake

  • Beat an egg with a tablespoon of water.
    Brush the loaves with the egg wash and sprinkle almond slices on top.
    Bake in a 390°F / 200° C for 15-20 minutes tops. Don't overbake!

Notes

I use my microwave oven over the stove to let my dough rest, the light under it keeps it at a perfect temperature for proofing.
Product Resources
Mastiha tears can be purchased whole or ground in Greek food shops and online at Amazon and www.titanfoods.com.
Mahlepi can be found whole or ground in Greek and Middle Eastern food shops and online at Amazon and www.titanfoods.com.
Anise seeds are available at local supermarkets and grocery stores as well as online.
 
 
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 320kcalCarbohydrates: 52gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 59mgSodium: 126mgPotassium: 181mgFiber: 2gSugar: 13gVitamin A: 235IUVitamin C: 1mgCalcium: 62mgIron: 3mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
Tsoureki – Traditional Greek Easter Bread (Brioche-Style)

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4.94 from 15 votes (1 rating without comment)

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27 Comments

  1. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

    Reply

  6. 5 stars
    We love brioche so much and haven’t had it in quite some time, so this would be perfect to make up for all those days we haven’t eaten it! Thank you for sharing this recipe, I cant wait to make this!

    Reply

      1. 4 stars
        As a baker/pastry chef these doughs are my absolute favorite. Silly smooth, not sticky, fluffy and just the right amount of sweet. Last week I did a Mazanec with sourdough starter (Czech Easter Bread) which has a very similar dough.Love it.

        Reply

  11. 5 stars
    This is probably one of the best and most authentic bread recipes I have come across. The use of mahlepi and mastic is absolutely delicious. The texture of the bread is just out of this world!

    Reply

  12. Hi!
    Lovely recipe, but you never mention when to add the mastic or mahlepi. Should it go in with the other dry ingredients, into the flour mixture?

    Also, is should the butter be cold, room temp or melted?

    Thank you!

    Reply

    1. Hi James

      Thank you for letting me know. I edited the copy of the recipe recently and missed those two key points. The mastic and mahlepi go in with the flour. The butter is room temperature, soft but not melted.

      Thanks again, hope the tsoureki comes out amazing! x Jenny

      Reply

  13. 5 stars
    MANY, MANY THANKS TO YOU!
    I have been living in Greece and successfully experimenting with Greek cuisine for a while now, but tsoureki was the one thing my Greek partner adores that I didn’t manage to get right…Enter YOUR RECIPE, he was almost in tears over how good this tsoureki was! Thanks tons for the tips and recipe!

    Reply