Authentic Greek Easter Bread

Hello friends,

Greek Easter is coming up in just a few days, and all around the world.  Greek homes are getting ready, dyeing red eggs, and preparing festive dishes.  And of course, making this beloved bread, our traditional Greek Easter bread, which we call Tsoureki.

Tsoureki isn’t just bread. It’s a ritual. A symbol of celebration. A recipe passed from one generation to the next. This recipe is also one of those passed down from generation to generation.  Each family adds its own touch, a little more orange zest here, a bit more mahlepi, or a glossy braid decorated with a bright red egg in the center.

What makes Tsoureki truly magical is its aroma. The sweet scent of mahlepi with its unique taste, the subtle floral notes of mastic, and the warmth of freshly baked dough fill the kitchen with a feeling that can only be described as Greek Easter. The dough is soft, stretchy, and silky, and when it finally bakes into those golden, shiny braids, it feels like a small celebration all on its own.

Mahlepi and Mastic are the two ingredients that define this bread, and they’re truly what make this bread taste like Greek Easter.  Mahlepi or Mahlab is a fragrant spice made from the ground kernels of wild cherry pits. It has a delicate, sweet, and unique taste. Just a small amount transforms the dough, giving Tsoureki that warm, slightly floral scent.

Now, Mastiha, on the other hand, comes from the resin of the mastic tree found on the island of Chios. When ground, it adds a bright, almost pine‑like aroma with a hint of sweetness. It lifts the dough, giving it a clean, fresh note that balances the out the bread.  Together, mahlepi and mastiha create the signature flavor of Tsoureki: warm, aromatic, slightly sweet, and deeply nostalgic.

For many of us, Tsoureki carries memories: watching our mothers or grandmothers knead the dough, waiting impatiently for it to rise, sneaking warm pieces straight from the oven, or enjoying it the next morning with butter and coffee. It’s a bread that brings people together, a reminder of home, tradition, and the joy of Easter.

Whether you enjoy it plain, with chocolate, or toasted the next day, Tsoureki is one of those recipes that fills the house with warmth and the heart with nostalgia. And as Greek Easter approaches, there’s no better time to make it.

Wishing my family, friends, and fellow foodie Greek followers

Καλή Ανάσταση –  Καλό Πάσχα

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Authentic Greek Easter Bread

foodzesty

This traditional Greek Easter Bread, known as Tsoureki, is a beautifully braided sweet loaf made with mahlepi, mastic, and orange zest. Soft, fluffy, and aromatic, it’s a beloved part of Greek Easter celebrations.

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Prep Time 21 minutes mins

Cook Time 35 minutes mins

Cuisine Greek

Servings 12 pieces

Ingredients

  

• 1 or 2.2 lbs kilo High-protein bread flour
• 1 ½ cups sugar
• 1 cup milk room temp
• 3 eggs + 1 for topping large
• ⅔ cups butter melted
• ⅓ cup fresh orange juice
• 1 orange zest
• 5 grams mahlab crushed
• 7 mastix drops crushed
• 1 tbsp vanilla extract
• ⅛ cup active dry yeast
• almonds optional

Instructions

 

• Add the 1 or 2.2 lbs kilo High-protein bread flour, 1 ½ cups sugar, 5 grams mahlab, 7 mastix drops, ⅛ cup active dry yeast, and 1 tbsp vanilla extract, 1 orange zest in the stand mixer bowl and mix for a few minutes.
• Pour in the 1 cup milk, ⅓ cup fresh orange juice, 3 eggs, and the ⅔ cups butter. Mix on medium–high speed for about 10 minutes, until the dough turns smooth, elastic, and pulls away from the sides of the bowl.
• Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size. This recipe makes two large loaves of bread.
• Preheat the oven to 170℃.
• Once the dough has risen, divide the dough into 6 pieces and roll each piece into a long rope.
• Line each rope up vertically on your counter and pinch the top ends together to secure them.
• Move the right rope over the middle rope.
• Then move the left rope over the middle rope. Continue to alternate.
• Tuck both the top and bottom seams slightly underneath for a clean, rounded look.
• Lift gently from the center so it doesn’t stretch, then place it on the parchment paper that was layered on the tray for the final rise.
• Brush the bread with the whisked egg, and sprinkle with flaked almonds.
• Bake for 35 minutes or until golden brown. Set the tsourekia aside to completely cool off.

Keyword braidedbread, easter, easterbread, sweetbread, traditional bread

KALI SAS OREXI!! 🙂