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Fluffy Tsoureki Greek Easter Sweet Bread Recipe with Red Eggs

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A traditional Greek Easter sweet bread that is fluffy, fragrant, and braided with symbolic red eggs. This recipe balances sweet and spice with authentic flavors like mahleb and mastic.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 1 cup (240ml) warm milk
  • 2 ¼ tsp (7g) active dry yeast
  • ½ cup (100g) sugar
  • ¼ cup (60g) unsalted butter, softened
  • 3 large eggs, room temperature (1 for dough, 2 for glazing)
  • Orange zest from 1 medium orange
  • 1 tsp ground mahleb (soaked in warm milk for 10 minutes)
  • ¼ tsp ground mastic gum (soaked with mahleb)
  • 1 tsp salt
  • 4 hard-boiled red dyed eggs

Instructions

  1. Activate the yeast by warming the milk to about 110°F (43°C). Stir in the yeast and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.
  2. Soak the ground mahleb and mastic gum in 2 tablespoons of the warm milk for 10 minutes to release their aroma.
  3. In a large bowl or stand mixer, whisk together the flour, sugar, and salt. Add the activated yeast mixture, soaked spices with milk, softened butter, orange zest, and one egg. Mix until a sticky dough forms.
  4. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6-8 minutes. Add a little flour if the dough is too wet.
  5. Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
  6. Punch down the dough gently and divide into three equal strands. Roll each strand into an 18-inch (45 cm) rope. Braid the strands loosely and tuck the red eggs into the braid, pressing gently to secure.
  7. Place the braided loaf on a parchment-lined baking sheet. Cover loosely and let rise for another 45-60 minutes until puffy.
  8. Preheat the oven to 350°F (175°C). Beat the remaining two eggs and brush the loaf generously for a shiny, golden crust.
  9. Bake for 30-35 minutes, rotating halfway through, until the bread is deep golden and sounds hollow when tapped.
  10. Transfer to a wire rack and cool completely before slicing.

Notes

Soak mahleb and mastic in warm milk to mellow flavors. Keep braids loose for fluffiness. Use egg wash generously for a shiny crust. If glaze browns too fast, tent with foil. Natural red dye for eggs can be made by boiling with onion skins and vinegar.

Nutrition

Keywords: Tsoureki, Greek Easter bread, sweet bread, braided bread, red eggs, mahleb, mastic, traditional Greek recipe

Find it online: https://rowanrecipes.com/fluffy-tsoureki-greek-easter-sweet-bread-recipe-with-red-eggs-easy-guide/