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5.0 from 3 votes

Tsoureki

Tsoureki (τσουρέκι), which is similar to Turkish and Azeri çörek and Armenian choreg, is a Greek sweet brioche bread, especially eaten during Easter.

Prep Time
1 hr
Cook Time
mins
Resting Time
3 hrs
Total Time
1 hr 40 mins
Servings: 5 loaves
Calories: 1356 kcal
Course: Dessert
Cuisine: Greek

Ingredients

  • 8 cups bread flour , sifted
  • 10 tablespoons butter , at room temperature
  • ½ cup milk (lukewarm at 97 F / 36°C)
  • 1¼ cup caster sugar
  • 4 large eggs , at room temperature
  • 2 tablespoons active dry yeast
  • ½ cup water (lukewarm at 97 F / 36°C)
  • Zest of an orange
  • 1 teaspoon ground mastic
  • 1 tablespoon ground mahleb (mahlepi)
  • ½ teaspoon ground green cardamom
  • ¼ teaspoon anise seeds
  • 1 tablespoon salt
  • 1 egg + 1 tablespoon water (for brushing)
  • slivered almonds (for garnish)
For the paschal decor
  • 10 hard boiled eggs (cold), painted red
Equipment
  • Stand mixer

Instructions

    Cup of Yum
  1. In a large bowl, pour lukewarm water, 1 teaspoon of caster sugar and the yeast. Mix.
  2. Cover the bowl with a cloth and let rise for 10 minutes in a cool place, away from drafts, until the yeast increases in volume and starts foaming.
  3. While the yeast is rising, using a pestle, crush the mastic and mahleb.
  4. Use a pestle or a blender to crush the mastic, cardamom, anise and mahleb, with 1 tablespoon of caster sugar for 2 minutes, and set aside.
  5. In a non-stick saucepan, add the butter, remaining caster sugar, and milk.
  6. Place the pot on a very low heat and stir the mixture until the butter is melted and the sugar has dissolved.
  7. It is very important to melt the butter over very low heat, so that the temperature does not kill the yeast and the mixture is around 97 F (36°C). If the mixture is hotter, let cool for a few minutes and check the temperature again.
  8. Pour the butter mixture into a bowl, add the eggs and whisk. Add the yeast mixture to the butter and egg mixture, and whisk gently. Set aside.
  9. In the bowl of a stand mixer, add the flour, and mixture of mastic, mahleb, spices and orange zest, and mix.
  10. Dig a well in the center of the flour and pour in the mixture of butter, eggs and yeast.
  11. Using the dough hook, mix on low speed initially, until the ingredients are combined.
  12. Knead for 2 minutes at medium speed then add the salt.
  13. Then knead for 10 minutes on medium to high speed. At this point, the dough should be quite soft and slightly sticky.
  14. Cover the dough with a cloth, place it in a warm place away from drafts, and let it rise for 2 hours.
  15. Place the dough on a very lightly floured work surface and divide it into 5 equal dough pieces.
  16. Take a piece of dough, divide it into 3 or 4 strands. Roll each strand, form a braided crown or a long braid and place it on a baking sheet lined with parchment paper.
  17. Place 2 eggs (or more) painted in red in the center of the crown (in the hole) or 1 at each end of the long braid.
  18. Repeat the same procedure with the remaining dough pieces.
  19. Place them, well spaced on a baking sheet lined with parchment paper and cover with a cloth.
  20. Let them rise again in a warm place away from drafts, for 45 minutes.
  21. Preheat the convection oven to 320 F (160°C), or traditional oven to 330 F (170˚C).
  22. In a bowl, combine the egg with 1 tablespoon of water and whisk with a fork.
  23. Brush the top of each brioche with this mixture, taking care not to press so as not to deflate it.
  24. Sprinkle with slivered almonds.
  25. Bake for 30 to 40 minutes, until the brioches are golden brown.
  26. Well wrapped in a cloth or plastic wrap, the tsouréki can be stored for up to 5 days at room temperature.