Traditional Greek Tsoureki (Aromatic Easter Brioche)
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Soft, fluffy and aromatic Greek tsoureki made with traditional flavors like mahlepi and mastiha. This classic Easter brioche has a light, stringy texture and a rich buttery taste — perfect for breakfast or with coffee.
Ingredients
Instructions
In a bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until slightly foamy.
In a saucepan, gently heat the milk, sugar, butter, and mahlepi until the butter melts. Let it cool to warm (not hot).
In your mixer bowl, combine the milk mixture, eggs, and mastiha. Mix.
Add the yeast mixture, then gradually add the flour while kneading with the dough hook.
Knead for about 10 minutes until the dough starts pulling away from the sides. It will be soft and slightly sticky.
Transfer to a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size (2–3 hours).
Divide the dough into two portions, shape into braids (or any shape you like), and place on a baking tray. Add a red egg if you want the traditional look.
Cover again and let them rise for another 30–40 minutes.
Preheat the oven to 170°C. Brush with the egg wash and sprinkle with almonds.
Bake for about 25–30 minutes until golden brown.
Let cool on a rack before slicing (if you can wait).
