Easter Sweet Bread (Tsoureki-Style)
Prep time: 2 hours 30 minutes
Cook time: 35 minutes
Serves: 2 loaves
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 2 hours 30 minutes
- Cook time: 35 minutes
- Total time: 3 hours
- Serves: 2 loaves
A soft and fluffy Easter sweet bread made with mahlep, mastic, and fresh orange zest. This braided bread has a rich, aromatic flavor and a tender crumb, perfect for spring baking and special occasions.
Ingredients
Dough
- 200 ml warm milk (¾ cup + 1 tbsp)
- 100 g granulated sugar (½ cup)
- 14 g granulated sugar (1tbsp) (for activating the yeast)
- 10 g instant yeast (1 tbsp)
- 2 large eggs (room temperature)
- 100 g unsalted butter, melted and cooled (7 tbsp)
- 30 ml vegetable oil (2 tbsp)
- 4 g mahlep (1 ½ tsp)
- 2 g mastic, finely ground (grind with a pinch of sugar)
- ½ tsp salt
- 520 g all-purpose flour (4 cups + 2 tbsp)
- 2 g orange zest (1 tsp)
Egg wash
- 2 egg yolks
- 2,5 ml milk (½ tsp)
- (optional) sliced almonds or sesame seeds
Method
Combine warm milk, instant yeast, and 1 tablespoon sugar. Let sit for 10 minutes until foamy.
Whisk eggs with the remaining 100 g sugar. Add melted butter, vegetable oil, mahlep, orange zest, and salt. Mix until smooth.
Grind the mastic with a pinch of sugar using a mortar until finely crushed, then add it to the mixture.
Add the yeast mixture and gradually incorporate the flour. Knead into a soft, slightly tacky dough.
Cover and let rise for about 2 hours, or refrigerate overnight and bring to room temperature before shaping.
Divide the dough into 2 portions. Shape each into 3 strands, braid, and place on a lined baking tray.
Cover and let rest for 30–40 minutes.
Preheat oven to 180°C (350°F). Brush with egg wash and add toppings if desired.
Bake for 10 minutes, then reduce heat to 170°C (340°F) and bake for another 25 minutes.
Transfer to a wire rack and cover with a damp cloth for 10 minutes before serving.
