The BEST Tsoureki Recipe!! Easy to make Greek Brioche

Τσουρέκι

For the starter:
1/2 cup milk, lukewarm
​1 tablespoon active dry yeast
1 teaspoon sugar
​2 tablespoons all purpose flour
The dough:
​4 cups bread flour
​1 cup granulated sugar
3/4 cup lukewarm milk
2 large eggs
zest of an orange
1 tablespoon ground mahlepi
1/2 teaspoon salt
​1/4 teaspoon ground mastic gum (optional)
2 ounces unsalted butter, softened at room temperature

egg wash: 1 egg yolk plus 2 tablespoons water

​optional fillings: dried cranberries, raisins, chopped nuts, candied fruit, ground cardamom, vanilla or almond extract

Note: This dough can be prepared in a table top mixer or kneaded by hand in a large bowl or on the countertop. Using a mixer will require less kneading time. About 10 minutes. If making the dough by hand, knead it at least 15 minutes so that the gluten forms well to achieve the desired consistency and texture.
​
Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.

​In another bowl, combine the flour, sugar, orange zest, salt, mahlepi, and mastic gum together. Mix well to combine.

​Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 8 minutes.
Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.

​Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours.

​Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do:
​1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes.
​2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.
3) Make sure the dryer is OFF!!
​4) Remove from the dryer when it has doubled in volume.
​This trick usually cuts 30 minutes from the rise time.

Punch down the dough to remove the air. Cut into 2 equal portions.
Cut each portion in thirds.
​Roll each portion into about 13 inch long ropes.
​Form the 3 ropes into a braid and do the same with the remaining three ropes to shape 2 loaves of brioche.
Place both braided loaves onto a baking tray (18 by 13 inch) lined with parchment paper.
Cover with plastic wrap or with a clean towel.
​Set aside until doubled in volume. If using the dryer trick, it takes about 45 minutes.

Preheat the oven to 350 degrees Fahrenheit, 177 degrees Celsius.

​Brush the tops of the brioche dough with the egg wash.
Optional: Place a hard boiled, dyed egg in the braids or top with sliced almonds.

​Bake in the center rack of the oven for 30 minutes.
​Remove from the oven and cool at least 30 minutes before serving.

​Once baked and cooled, the bread can be frozen up to a month. Just make sure to wrap it well with plastic wrap.

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[valerianapolitano]

I made this last year, and everybody loved it. Being half greek it reminded of my childhood savories. My mum used to bake it every easter. Thanks.

[AT-oxnp]

I’m Armenian and this is almost exactly how we make it in my family minus the orange zest. Can’t wait to try this version!

[Mairy-vxbs]

hi, , I love all your cooking recipe...Im an asian married to a greek man and i have no idea at all about greek cuisine, , , just found your channel and it was very helpful and full of tips and technique especially a beginner like me, , , by the im watching this video 5days before paska/easter..April 19, 2022...kalo paska. xronia polla 😊😊😊🐇🥚

[umuts]

Merhaba from Turkey,
This is a perfect recipe even I got worried about stickiness off dough but now I’m eating a perfect Easter bread. Thanks for sharing it. Happy Easter and peace for everyone 🇬🇷🇹🇷

[johnwallis]

My wife is ½ Greek and shares your first name, so I knew this had to be the right recipe! We wanted it fresh baked on Easter morning, so we made the dough the night before and let it rise overnight in a somewhat cooler spot. It rose just fine and seems to have turned out great - Thanks!

[amyayan]

I’ve been doing my moms recipe for years
Yesterday I tried yours !
Thank you!!
Your recipe is awesome !!
Easier than moms
Kali Anastasi 🙏

[harrla]

I grew up with Tsoureki, but my mother used the recipe from the women at the Greek church and it was dry the next day. I can’t wait to try yours today. Thank you! As we say in Albanian. Gezuar Pashka!

[patmos]

I just tried this recipe, I cut it into two batches, one with no masticha and Mahlepi ( daughter and son in law don't like them) and one with. It made four small loaves all delicious. Thank you for a great recipe. Καλο Πασχα.

[nikoletaan]

I live in Greece and use nearly the same recipe every Easter and during the year as well.
One extra tip for an incredible fluffy texture: If you have time - do a starter 12-16 hours before putting your ingredients together: 1 cup flour, 1/4 tsp of the yeast you will use the next day, 2/3 cup of water, that’s it. Just add it the next day to your usual recipe, your dough will behave different, you will be SO positive surprised!

[elenimohianaki]

Χριστός Ανέστη Δήμητρα... Ωραιότατες οι συνταγές σου και πάντα πετυχημένες... Πολλά χαιρετίσματα απο την μητέρα Ελλάδα... Πάντα επιτυχίες...

[elsvandergraaf]

Yesterday I baked tsoureki with your recipe. My home was filled with a lovely smell which brought back nice memories to a holiday to Greece, now 50 years ago. 🍀

[stavroskirtopoulos]

.. brings back greece memories of easter & that devine mahlepi/mastiha aroma is so sweet ... I definitely have to try it out

[LUCVASS]

I've been baking tsourekia for years. Always trying to tweak my own recipes, borrowing from others. I tried your recipe Dimitra, and my family thought it was the best I've made yet! I will admit that I replaced the mastic (I associate mastic with Christmas, not Easter) with cardamon, it was divine! So fluffy, and it had the perfect tsoureki texture. Thank you!

[nikiwisemiller]

I usually preheat my oven on lowest setting 170 then turn it off and put my covered bowl inside to proof. I made this recipe tonight and the dough was super soft. My braids are not very distinct. Wondering if I needed a bit more flour. They’re cooling now. Can’t wait to try them! 🤞 Thanks for this recipe. I remember making tsoureki with my mom as a kid. This is my first time solo. She passed on a few years ago. She’d be proud 🙏.

[pennypetrovic]

I made this for Orthodox Easter it was delicious and tasted just like what I had at the Greek church

[effiekaravitis]

Thank you so much for this fantastic recipe! I have been making these for years and every year it's so stressful. This worked a charm. Will never use another recipe again!

[barbarapoulian]

Dimitra, your Greek TSOUREKIA recipe worked exactly as specified. My Daughter Leah said "They taste like Yiayia Eva's". They were so aromatic and the bread stripped off like a Bakery shop! I like that it made a couple, rather than slaving all day making eight! We'll Done for keeping them easy. Wish I could share photos😊 ✅ 😋💕

[diananoonen]

I will try the dryer! I laughed out loud especially envisioning the tumbling bread bowl. My yiayias used a heating pad( always handy for thier knees-bless thier hearts). Basically lots of towels on top of a heating pad, lowest temp. My one yiayia actually had a bread blanket dedicated to go over the whole bowl while being warmed by the heating pad beneath. Soooo if your dryer is in use you have a plan B :) lots of love from Virginia!

[katewong]

Thank you for your time in making this video and sharing your experience. I made this recently and it was perfect. I followed every step and was hoping and praying (unfortunately I havent had much success with recipes from other sites) it would work out. A tremendous feeling of satisfaction and appreciation. Thank you very much.

[anthonyv]

Being of Greek heritage I have tried many tzourekia over the years but have never made one until now. Can I say that this is the best ever. My family are loving it so much I had to make it twice already. Your method is easier than any others I've researched and the results are amazing. Thank you, thank you, thank you! Happy Easter to you and your family.