Tsoureki: the easy, delicious recipe for Greek Easter bread

Incredibly fluffy tsoureki is a tasty Greek Easter bread with an amazing, unique flavor. Baked to a rich golden brown, topped with slivered almonds and hard-boiled red eggs, tsoureki is a braided bread that's a staple recipe to make over the Easter holiday. Tsoureki's three braids represent the Holy Trinity.

Mastic and mahleb give tsoureki its phenomenal almost anise-like flavor. Mastic is a type of tree resin that has been used in Greek cuisine since antiquity. Mahleb is a spice that comes from a type of cherry tree. Enjoy your homemade tsoureki with jam or fruit preserves, a drizzle of honey, or some Nutella.

Tips for Making the Best Traditional Tsoureski

Mastic and mahleb can be ordered from online specialty stores.

If you make thin braided bread, you can get two tsoureki loaves.

You can make a syrup to serve on the top of the bread. Five minutes before taking the bread out of the oven, heat 150 g of water and 150 g of sugar in a pot over high heat. Bring to a boil and cook until the mixture thickens slightly. Finally, pour the syrup over the bread.

Make a deluxe version of tsoureki by adding chocolate chips or dried fruit to the bread.

How to Store Tsoureki

Wrap the bread in plastic wrap and store it at room temperature for up to 5 days. Tsoureki can also be frozen for up to 2 months.

How to Make Tsoureki

In a small bowl, combine the warm water, yeast, and a small amount of sugar. The water should be between 105 and 110F. If it's too hot, the water will kill off the yeast. If it's too cold, the yeast won't activate.

Whisk, then leave for 10 minutes until foamy. Place the mastic and mahaleb and a small amount of sugar in a blender and blitz to grind. Set aside.

Heat the butter, sugar, and milk in a pot over low so it doesn't get too hot but is still able to melt the butter. If it gets too hot, the mixture will kill off the yeast when added to the yeast mixture. Then, whisk until the butter melts and the sugar dissolves.

Whisk the butter mixture with the eggs.

Whisk into the yeast mixture.

Pour in the flour in a bowl.

Add the ground mastic and mahaleb.

Stir in the orange zest.

Add the egg mixture.

Knead a few minutes until the dough comes together, then knead for about 15 minutes until you get a smooth ball.

Cover the bowl with a damp towel and leave it to rise for 3 to 4 hours or until it doubles in size.

Turn the dough out onto a clean work surface. Cut it into three equal portions.

Roll one of the pieces of dough into a rope. Repeat with two more pieces of dough.

Pinch the top of the three ropes together.

Braid the dough.

Set on a baking tray lined with parchment paper.

Cover and leave the loaf to rise for 1 hour.

Wait until doubled in size.

Preheat your oven to 310F. Tuck the hard-boiled eggs into the braided bread.

Whisk one egg and one tablespoon of water in a bowl, then brush the loaf with the egg wash.

Sprinkle slivered almonds over the top.

Bake for 30 to 40 minutes until golden brown. If your tsoureki loaf is browning too quickly in the oven, tent some foil over the top. When done, remove it from the oven and let it cool for few minutes.

Slice, serve and enjoy!