Tsoureki bread is a delicious soft semi-sweet bread similar to brioche and challah. The Greek holiday bread, usually made for Easter and Christmas, is a delicacy enjoyed year-round.

If you love this Tsoureki Bread-The Greek Brioche, 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.

Overview

Why this recipe sings

It’s a family recipe. During Holy week, Megali Evdomada, Grandma Evgenia and my aunt would wake up at dawn to prepare tsoureki bread. They would tirelessly knead the dough by hand, prove, braid, prove again, and produce 5-6 amazing tsoureki loaves. It was an event that all the grandchildren looked forward to.
This bread has an excellent texture and flavor. The loaves look like challah bread and have similar qualities, but Tsoureki is sweeter and gets its unique flavor from mastic and mahlepi spice (see below).

What is mastic?:

Mastiha, or mastic, is a resin derived from the mastiha tree, Pistacia lentiscus. It has a sweet, herbal flavor like rosewater. The mastiha tree was discovered on the island of Chios in 1822. 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.

Here is what you need

Strong bread flour. The ideal flour has a high protein content, close to 13%, with lots of gluten.
Medium-sized eggs.
Yeast. You can use fresh yeast or active dry yeast.
Butter. Traditionally, the recipe uses equal parts of cow’s milk butter and goat butter. However, any good quality non-salted butter will do well.
Whole milk, sugar and a little salt(not shown).
Mastiha and mahlepi. You can get the tears and whole kernels and ground them using a pestle and mortar or opt for the ground versions available in shops. Shopping info is included in the post and also in the recipe notes.
Anise seeds. Grandma liked to steep anise seeds in hot water for 15 minutes, remove the seeds, and wet her hands in the cooled-down anise tea while kneading the tsoureki. I am honoring that tradition in this recipe. The anise tea gives this bread a lovely, faint aroma. You can find anise seeds at your local supermarket or online.

How to make tsoureki bread

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.
Warm up the milk.
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.
Add 200g warm water to the yeast mixture and stir to combine.
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 butter, eggs, and yeast mixture. Beat for 3-5 minutes while adding the flour little by little.
The dough will be sticky.

Hands kneeding dough on a butcher block.

Remove dough from the mixer on a working surface.

Hands bathing in anise seed tea next to a dough on a butcher block.

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.

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).
The dough is ready when doubled.
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.

Divide dough into three equal pieces. Cover the two with a towel and set them aside.
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.

Repeat the same process with the other two pieces to create three loaves in total.
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.

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

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

Tsoureki variations

Tsoureki bread made for Greek Easter can be decorated with red eggs.
For Christmas, tsoureki is sometimes decorated with whole walnuts, sesame seeds, and slivered almonds. The dough may include raisins, dried fruit, orange zest, cinnamon, cloves, cardamom, mastic resin, and mahlepi.
For New Year’s Eve, it is baked in a round shape and has a coin hidden inside. We call it Vasilopita. On New Year’s Day, Vasilopita is cut in pieces, and the person who gets the secret coin is considered lucky for the whole year.

How to eat tsoureki

Enjoying a piece of tsoureki or smothered with butter and honey is always a treat. I love Nutella on a tsoureki slice!
Tsoureki is great dipped in coffee in the morning for breakfast. When I make French toast with tsoureki, it comes out so good and is slightly lighter than regular French toast.

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.

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Heck yeah!

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