Special flours for tsoureki are now available, making its preparation easier - and this recipe is quite straightforward if you follow the steps carefully. The delicious result and the beautiful aromas filling your home are the best reward for the effort required.

Translation | Amaryllis Tsegou

Pay close attention to temperatures: the eggs, butter, sugar and flour should all be at room temperature. Don’t take them out of the fridge at the last minute - leave them out well in advance.

How to make perfect tsoureki every time How to make perfect tsoureki every time

If you’re not kneading by hand, use the dough hook attachment on a stand mixer at low speed so you can observe how the dough develops. At first, it will be sticky and cling to the sides of the bowl, but as you continue kneading, it will become smoother, more elastic and starting to pull away and gather around the hook.

When kneading is complete and you remove the dough from the bowl, it should be soft, elastic (almost like chewing gum) and buttery - unlike bread dough. As it is quite sticky and a bit difficult to handle, you can use a silicone spatula or lightly butter/oil your hands to prevent them from sticking.

It’s important not to pull or overwork the dough. For evenly sized strands, you can weigh the portions. Shape them on a well-oiled or buttered surface with lightly greased hands, using steady, quick movements. Press lightly without pulling - the dough will stretch on its own if it has the right consistency.

Use a brush to glaze the tsourekia with eggwash, taking extra care not to pierce them, as if you do, air may escape and the beautifully risen dough may collapse.

Ingredients

Makes 6 medium or 3 large sweet breads

For the starter

  • 60 ml lukewarm water
  • 10 g dry yeast
  • 1 tsp sugar
  • 1 tbsp flour

For the dough

  • 220 ml whole milk
  • 250 g sugar
  • 180 g unsalted butter
  • 1 tsp mastic, ground to a powder alongside ½ tsp sugar
  • 1½ tsp mahlab, ground to a powder
  • 4 large eggs, at room temperature
  • zest of 1 large unwaxed orange
  • 120 ml orange juice
  • about 1 kg tsoureki flour (or strong white flour)

For topping

  • 1 egg
  • 1 tbsp water
  • 3-4 tbsp almonds flakes or sesame seeds (white and/or black)
  • 6 or 3 red dyed eggs

Method

  1. In a small bowl, mix the lukewarm water with the yeast, sugar and flour until dissolved. Let the mixture stand for 15-20 minutes, until frothy and activated.
  2. In a small saucepan, combine the milk, sugar and butter. Heat gently over low heat, stirring occasionally, until the butter melts and the sugar dissolves. Do not let it boil.
  3. Grind the mastic and mahlab.
  4. Remove the saucepan from the heat, stir in the mastic and mahlab and let the mixture cool slightly for about 10 minutes.
  5. Pour the how warm (not hot) milk mixture into the bowl of a stand mixer. Add the eggs one at a time, beating with the whisk attachment at low to medium speed. Add the orange juice and zest and mix well. Add the yeast mixture, switch to the dough hook attachment and mix at medium speed.
  6. Gradually add the flour while continuing mixing to incorporate and continue kneading for about 15 minutes, until the dough is smooth, soft, elastic and pulls away from the sides of the bowl. If it is too sticky, add a little more flour.
  7. Lightly grease or butter a large bowl.
  8. Using a silicone spatula, transfer the dough to the bowl and shape it into a ball. Cover with plastic wrap or a tea towel. Place it in a warm spot and let it rise for 1–2 hours, until doubled in size. Meanwhile, line 2-3 large baking trays with parchment paper.
  9. Once risen, divide the dough into 6 or 3 equal portions.
  10. Divide each portion into three pieces and roll each into thick strands of equal length. Braid them to form the tsourekia. You can leave them as long braids or shape them into spirals. If desired, place a dyed egg in the center or at one end.
  11. Transfer to the prepared trays, leaving space between each. Cover and let them rise again for 40-45 minutes.
  12. Meanwhile, preheat the oven to 180°C (top and bottom heat) or 160°C (fan).
  13. In a small bowl, whisk the egg with the water and brush the risen tsourekia lightly with the egg wash and then sprinkle with almonds or sesame seeds.
  14. Bake for 30–35 minutes (larger loaves may need a little longer), until well risen and golden brown. Remove from the oven and allow to cool slightly.

Tips

If you won’t consume them within 2 days, let them cool completely after baking, then wrap them tightly in plastic wrap to keep them fresh and soft for longer.