The smell of warm dough, almonds, mahlep and oranges fills the house and creates a festive atmosphere. Tsoureki (pronounced cureki) is a traditional Greek sweet bread that is most often prepared for Easter, but Greeks like to make it all year round.
Its texture is soft, like brioche, while the aroma of mahlep and mastic gives the dough a special oriental-Mediterranean character. It is that smell that fills the house and reminds of something festive and warm.
Ingredients
- 500 g of flour (type 400 or soft)
- 7 g dry yeast (or 25 g fresh)
- 100 ml of milk
- 100 g of sugar
- 2 eggs
- 60 g of butter (softened)
- 1 teaspoon of ground mahlep
- 1/2 teaspoon of mastic
- Grated peel of one orange
- A pinch of salt
- 1 egg for coating
- Chopped almonds for sprinkling (optional)
Preparation – step by step
- Activating the yeast: Add a teaspoon of sugar and yeast to the lukewarm milk. Leave for 10 minutes to activate and foam. This is a sign that the yeast is ready to use.
- Preparation of dry ingredients: Mix flour, remaining sugar, mahlep, mastic, grated orange peel and a pinch of salt. This dry base will give the dough its distinctive smell and taste.
- Forming the dough: Add activated yeast, eggs and softened butter to the mixture. Knead the dough by hand or with a dough mixer until it becomes soft and elastic. If necessary, add a little more flour, but the dough should remain slightly sticky and airy.
- First growth: Shape the dough into a ball, coat it with a thin layer of oil and cover with a cloth. Leave to rise for 1.5–2 hours in a warm place, until doubled in size.
- Shaping the braid: Knead the resulting dough and divide it into three parts. Twist them into long strips and braid them. Transfer it to a tray lined with baking paper.
- Second growth: Cover the braid and let it rest for another 30-45 minutes, until it has grown back and is soft to the touch.
- Finishing touches and baking: Beat one egg and brush the surface of the bread and sprinkle with chopped almonds. Bake in a preheated oven at 180°C for about 30 minutes, until the tsoureki turns golden-brown and the whole house smells good.
Tips
- Mahlep is a spice with a very intense aroma – add it sparingly. One teaspoon per 500 g of flour is enough.
- After baking, cover the bread with a cloth while it cools – this will keep it soft.
- Tsoureki goes well with coffee, cherry jam or honey, and can be toasted the next day.
