Traditional Greek Tsoureki is known for its rich aroma, soft texture, and signature stringy crumb. This step-by-step recipe will help you achieve bakery-quality results at home.

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Ingredients

For the Dough

• 870g strong white bread flour (high-protein flour recommended)
• 24g dry yeast
• 110g lukewarm water
• 150g milk (room temperature)
• 230g sugar
• 135g unsalted butter (room temperature)
• 4 medium eggs (room temperature)
• 10g ground mahleb
• 3g ground mastic (grind with a pinch of sugar)
• Zest of 1 orange

For the Topping

• 1 egg, beaten with 1 tbsp water
• Slivered almonds

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Instructions

1. Activate the Yeast

In a small bowl, combine lukewarm water, a pinch of sugar, and the yeast.
Stir, cover, and let sit for 6–7 minutes until foamy.

2. Prepare the Milk Mixture

In a saucepan over low heat, combine butter, sugar, and milk.
Stir until the butter melts and sugar dissolves.

Important: The mixture should be lukewarm (around 37°C / 98°F). Too hot will kill the yeast.

3. Mix Wet Ingredients

Transfer the mixture to a large bowl.
Whisk in the eggs, then add the activated yeast. Mix well.

4. Knead the Dough

In a stand mixer, combine flour, mahleb, mastic, and orange zest.
Add the wet mixture and mix on low speed, then increase to medium-high.

Knead for about 15 minutes until the dough is:

• Soft
• Slightly sticky
• Pulling away from the sides of the bowl

Do not add extra flour.

5. First Rise (Bulk Fermentation)

Cover the bowl and let the dough rise in a warm, draft-free place for 3–4 hours, or until doubled in size.

6. Shape the Loaves

Gently deflate the dough and divide into 6 equal pieces (for 2 loaves).

Stretch each piece into ropes by lightly pulling (instead of rolling).
Braid 3 ropes together and place on a lined baking tray.

7. Second Rise

Let the braided loaves rise for about 1 hour, until puffy and nearly doubled again.

8. Bake

Brush with egg wash and sprinkle with slivered almonds.
Bake in a preheated oven at 150°C / 310°F for 30–40 minutes, until golden brown.

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Pro Tips

• Use room temperature ingredients for best results
• The long kneading time is key for the signature stringy texture
• Stretching the dough (not rolling) improves the crumb structure
• Avoid adding extra flour—even if the dough feels sticky

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Storage

Once fully cooled, wrap tightly in plastic wrap.
Tsoureki stays fresh for up to 5 days.