Greek Easter Braided Sweet Bread with Mahlepi and Mastiha

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Tsoureki is the iconic braided sweet bread of Greek Easter, fragrant with mahlepi (mahlab) and mastiha (mastic) spices and finished with a glossy egg wash. The dough is enriched with butter, milk, and eggs for a pillowy crumb that pulls apart in tender strands. Traditionally, red-dyed eggs are tucked into the braid before baking to symbolize the rebirth of spring.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 16 gFat
• 9 gSaturated Fat
• 60 gCarbs
• 2 gFiber
• 22 gSugar
• 11 gProtein
• 210 mgSodium
• 160 mgPotassium
• 70 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the dough

• 4 cups (520 g) all-purpose flour, plus more for dusting
• 2 1/4 tsp (7 g) active dry yeast
• 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) granulated sugar
• 3 large eggs, room temperature
• 1 1/2 tsp ground mahlepi (mahlab)
• 1/2 tsp ground mastiha (mastic)
• 1 tsp finely grated orange zest
• 1/2 tsp fine sea salt

For the topping

• 1 large egg, beaten with 1 tbsp water
• 2 tbsp toasted sesame seeds or slivered almonds
• 4 hard-boiled eggs, dyed red (optional, for Easter)

Directions

1. In a small bowl, sprinkle the yeast over the warm milk with 1 teaspoon of the sugar; let stand 5 to 10 minutes until foamy. In a large mixing bowl, whisk the flour, mahlepi, mastiha, orange zest, salt, and remaining sugar to combine.
2. Make a well in the center and pour in the yeast mixture, melted butter, and 3 eggs. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 10 to 12 minutes until smooth, elastic, and slightly tacky. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 1/2 to 2 hours.
3. Punch down the dough and divide into 3 equal pieces. Roll each piece into a rope about 18 inches long. Pinch the tops together and braid loosely, then tuck both ends underneath to seal. Transfer to a parchment-lined baking sheet, cover loosely, and let rise 45 to 60 minutes until puffy.
4. Preheat the oven to 350°F (175°C). Gently nestle the dyed hard-boiled eggs between the strands of the braid, pressing down just enough so they sit securely. Brush the entire loaf with the egg wash and sprinkle generously with sesame seeds or almonds.
5. Bake on the middle rack for 35 to 40 minutes, until deeply golden and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent loosely with foil after 25 minutes.
6. Cool on the pan 10 minutes, then transfer to a wire rack. Serve warm or at room temperature; tsoureki keeps in an airtight container for 3 days and is wonderful lightly toasted with butter.

Cook’s Notes

• Mahlepi and mastiha are the signature flavors of authentic tsoureki; find them at Greek or Middle Eastern markets or substitute 1 1/2 tsp ground anise plus 1/2 tsp ground cardamom if unavailable.
• The dough should feel soft and slightly tacky but not sticky; add flour 1 tablespoon at a time during kneading if it sticks to your hands.
• For the deepest color and shine, brush the egg wash on twice: once after the second rise and again just before the bread enters the oven.
• Toast the bread gently before serving to revive the aroma of the spices and restore the soft, just-baked texture.

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