Greek Easter Tsoureki Bread
A lightly sweet, aromatic braided bread studded with sesame seeds, flavored with orange zest and warm spices. This traditional Greek Easter loaf rises to a golden, tender crumb perfect for breakfast or celebration.
- Total time
- 180 min
- Servings
- 8
- Calories
- 348
- Protein
- 9g
Ingredients
- 4 cups all-purpose flour
- 1 cup whole milk, warmed (110°F)
- ½ cup granulated sugar
- 6 tablespoons unsalted butter, softened
- 4 large eggs (3 whole + 1 yolk for glaze)
- 1 tablespoon instant yeast
- 1 combination orange zest, ground cardamom, and sesame seeds (divided)
Instructions
- 1
In a small bowl, whisk together 1 cup warm milk (about 110°F, warm to touch but not hot) and 1 tablespoon instant yeast, then let it sit for 5 minutes until foamy on top.
- 2
Zest 1 orange over a small bowl by rubbing the orange across a microplane grater, collecting about 1 tablespoon of bright-orange zest (avoid the white pith).
- 3
In a large mixing bowl, whisk together 4 cups flour, 0.5 cup granulated sugar, 0.25 teaspoon ground cardamom, and 1 teaspoon salt until uniform.
- 4
Pour the yeast mixture into the flour, then add 3 whole eggs and the orange zest and stir with a wooden spoon until a shaggy dough forms with no dry flour visible.
- 5
Add 6 tablespoons softened butter in three additions, stirring each time until the butter is fully absorbed and the dough becomes smooth and elastic, about 10 minutes of continuous stirring.
- 6
Turn the dough out onto a lightly floured surface and knead by pushing it away from you with the heel of your hand, then folding it back toward you—repeat this motion for 8 minutes until the dough is smooth, supple, and springs back when poked.
- 7
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot (like near a sunny window) until doubled in size, about 90 minutes.
- 8
Turn the risen dough out onto a work surface and divide it into 3 equal pieces by eye, rolling each piece into a rope about 16 inches long and 1 inch thick.
- 9
Braid the three ropes together by laying them parallel, then lifting the right rope over the center, then the left rope over the new center, repeating until braided; pinch the ends to seal.
- 10
Place the braided loaf on a parchment-lined baking sheet and cover loosely with a damp towel, allowing it to rise for 45 minutes until puffy and nearly doubled.
- 11
Set the oven to 350°F and wait until the indicator light signals it has finished heating, about 10 minutes.
- 12
Beat the remaining 1 egg yolk in a small bowl, then brush it gently over the entire surface of the loaf to coat evenly.
- 13
Sprinkle 2 tablespoons sesame seeds evenly over the egg-washed loaf, pressing them gently so they stick.
- 14
Slide the baking sheet into the oven and bake for 40 minutes until the top is deep golden brown and sounds hollow when you tap it with your knuckles.
- 15
Remove the loaf from the oven and let it cool on the baking sheet for 10 minutes, then transfer it to a wire cooling rack and cool completely before slicing.
Tools you’ll need
- small bowl
- microplane grater
- large mixing bowl
- whisk
- wooden spoon
- lightly floured work surface
- lightly oiled bowl
- kitchen towel
- parchment-lined baking sheet
- oven
- pastry brush
- wire cooling rack
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