Tsoureki
A traditional Greek Easter sweet bread braided with sesame seeds and a subtle orange-cardamom flavor. Soft, fragrant, and perfect for breakfast or celebration.
- Total time
- 180 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
- ½ cup whole milk
- ⅓ cup unsalted butter
- ½ cup granulated sugar
- 3 whole large eggs
- 3.5 cups all-purpose flour
- 2.25 teaspoons instant yeast
- ½ teaspoon ground cardamom
- 1 tablespoon orange zest
- 2 tablespoons sesame seeds
Instructions
- 1
Pour 0.5 cup milk into a small saucepan and place it over medium heat until small bubbles form around the edges, about 2 minutes — this warms the milk without boiling it.
- 2
Remove the saucepan from heat and add 0.33 cup butter, 0.5 cup sugar, and a pinch of salt; stir constantly until the butter melts completely and the mixture looks uniform, about 1 minute.
- 3
Pour the warm butter mixture into a large bowl and let it cool until it feels lukewarm when you dip your clean finger into it, about 10 minutes.
- 4
Crack 3 eggs into a separate small bowl, add a pinch of salt, and whisk them together with a fork until the yolks and whites are fully blended and uniform in color, about 30 seconds.
- 5
Pour the whisked eggs into the cooled butter mixture and stir with a wooden spoon until no streaks of yellow remain and the mixture looks pale and smooth, about 1 minute.
- 6
Add 1 tablespoon orange zest, 0.5 teaspoon ground cardamom, and 2.25 teaspoons instant yeast to the wet ingredients; stir until the yeast and spices are evenly distributed and you cannot see any dry clumps.
- 7
Measure 3.5 cups flour into a separate bowl, then add it gradually to the wet ingredients while stirring with a wooden spoon until a shaggy, sticky dough forms that pulls away from the bowl sides.
- 8
Dust a clean countertop lightly with flour, then turn the dough out onto it; knead by pushing the dough away from you with the heel of your hand, folding it back over itself, and rotating it a quarter turn, repeating for 10 minutes until the dough feels smooth and springs back slowly when you poke it.
- 9
Clean the large bowl, rub the inside with a light coat of olive oil, then place the kneaded dough in the center; cover the bowl tightly with plastic wrap and let it sit at room temperature until it doubles in size, about 60–90 minutes.
- 10
Once the dough has risen and looks puffy, gently press it down with your fists to release the air bubbles — do not knead it again.
- 11
Line a large baking sheet with parchment paper; lightly flour a clean countertop and turn the dough out onto it.
- 12
Divide the dough into 3 equal pieces by eye, then roll each piece into a long rope about 12 inches long and 1 inch thick by rolling it under your palms with steady back-and-forth motions away from your body.
- 13
Lay the 3 ropes side by side on the countertop, press them together gently at the top, then braid them by lifting the left rope over the center rope, then the right rope over the new center rope, repeating until you reach the bottom.
- 14
Pinch and tuck the loose ends underneath the braid, then carefully slide it onto the parchment-lined baking sheet — the braid should be centered with 2 inches of space on all sides.
- 15
Cover the braided dough loosely with plastic wrap and let it rise at room temperature until it looks puffy and increases in size by about half, about 45–60 minutes.
- 16
While the dough rises, set the oven to 350°F and wait for the indicator light or beep to signal it has finished preheating, about 10–15 minutes.
- 17
Remove the plastic wrap from the risen dough; crack 1 egg into a small bowl, add 1 tablespoon water, and whisk it with a fork until uniform.
- 18
Using a pastry brush, brush the egg wash evenly over the entire surface of the braided dough — brush gently so you do not deflate it.
- 19
Sprinkle 2 tablespoons sesame seeds evenly over the top of the braided dough in a single layer.
- 20
Place the baking sheet in the preheated 350°F oven and bake for 35–40 minutes until the top is deep golden brown, like caramel or burnished honey.
- 21
Remove the baking sheet from the oven using oven mitts; let the tsoureki cool on the baking sheet for 5 minutes, then slide it onto a wire cooling rack.
- 22
Allow the tsoureki to cool for at least 30 minutes before slicing — this lets the crumb set so it does not tear.
Tools you’ll need
- small saucepan
- large mixing bowl
- small mixing bowl
- fork
- wooden spoon
- measuring cups
- measuring spoons
- countertop or large cutting board
- plastic wrap
- large baking sheet
- parchment paper
- pastry brush
- wire cooling rack
- oven mitts
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