Tsoureki - Greek Easter Bread

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For me, Greek Easter is not complete without Tsoureki. One can not misinterpret these flavours that perfume our homes during Easter Holy Week. Mastica and Mahelpi are truly the aroma of Easter and are such unqiue additions to Tsoureki.

Mahlepi - The inner pip of a specific cherry that is ground down and sold as a powder which has a distinct yet subtle flavour when used in baking.
Mastica - A tree resin that is collected from the Mastic tree found only on the island of Chios in Greece. This ingredient is also ground down and added to baking recipe that is pine like in sweet flavour.

In this video, I'll be showing you exactly how to make the most perfect, fluffy, and delicious Tsoureki. You might even be surprised at how easy it is!

Recipe makes 1 large Tsoureki and can be doubled to make 2.

1/4 cup lukewarm water
2 tsp instant dried yeast
Pinch of sugar
1/3 cup full cream milk
65g unsalted butter
100g caster sugar
2 eggs
500g plain flour
Zest of 1/2 orange
1/2 tsp ground mahelpi
1/4 tsp ground mastica
Flaked almonds

Egg wash
1 egg
2 tbsp water

Begin by combining water, instant dried yeast & a pinch of sugar in to a small bowl. Set aside until it bubbles.

In a small pot place butter, sugar, and milk over low heat. Stir ingredients until the butter just melts. Set aside to cool then whisk in the eggs.

In a large bowl combine 400g of the plain flour and reserve the other 100g. Grate in the orange zest, add the mahelpi and mastica.

Pour the yeast mixture into the cooled milk, sugar, and egg mix. Stream it into the bowl with flour and incorporate until a sticky dough forms. Add a tablespoon of the leftover flour at a time kneading it through until a soft dough forms (you may not need all the flour). Knead the dough for 5 minutes. Place it back into the bowl positioning it in a warm location covered with a tea towel. Allow the dough to proof for a couple of hours or until it doubles in size.

Once ready, divide the dough into three equal pieces. Stretch & roll out each piece until it’s long enough to plait into a braid. Create your favourite design design then allow the Tsoureki to proof for another 30 minutes or so until it rises again.

Preheat your oven to 170 degrees celsius fan forced and place the oven rack toward the bottom of your oven. Brush the egg wash onto the dough and sprinkle with flaked almonds. Bake for approximately 30 minutes and deep golden in colour.

This recipe can be created by hand and electric mixer. Same instructions apply.

Filmed by Stationary Movement Film

#maryskouzina #greek #greekrecipes #tsoureki #easter #easterbaking

00:00 Tsoureki introduction
00:17 Tsoureki - Activating the yeast
00:50 Tsoureki - Preparing the wet ingredients
01:27 Tsoureki - About mastica
02:33 Tsoureki - Dry ingredients
02:52 Tsoureki - About mahlepi
03:46 Tsoureki - Forming the dough
04:46 Tsoureki - The perfect dough
05:00 Tsoureki - The first proof
05:17 Tsoureki - First proof complete
05:50 Tsoureki - The secret to a fluffy Tsoureki
06:50 Tsoureki - Creating the braid
07:42 Tsoureki - The second proof
08:06 Tsoureki - The egg wash
09:06 Tsoureki ready