Tsoureki (Greek Easter Bread) Recipe

Yield:

1 loaf

Tsoureki is a spectacular loaf and a beloved Greek tradition made for Easter. It’s an egg bread, similar to a Challah and slightly sweet. While it’s sometimes shaped into a large round, Martha loves to make the braided loaf. Decorating the bread with hard-boiled eggs that have been dyed red is a tradition, the eggs are said to symbolize Christ’s blood as well as rebirth and renewal. They are only for decoration, not for eating as they have been hard-boiled and baked for an hour. Martha usually makes the bread without the eggs or serves red-dyed eggs on the side so that those who want to eat them can enjoy them.

tsoureki Greek easter bread — Credit:
Bryan Gardner

Directions

Proof yeast:

In the bowl of an electric mixer fitted with the dough hook, combine 1 cup room temperature water and yeast; let stand until dissolved.
Add bread ingredients and mix:

Add flour, sugar, honey, orange zest, salt, vegetable oil, and egg yolks. Mix on low speed until the dough is smooth and stiff with a slight sheen, 8 to 10 minutes.
Knead:

Turn out the dough onto a lightly floured work surface, and knead to make sure any loose bits are incorporated.
Fold dough:

Fold in the following manner: Fold the bottom third of the dough up, the top third down, and the right and left sides over, tapping the dough after each fold to release excess flour, and pressing down to seal. Gently gather the dough and flip it over, seam side down.
Let rise and prep baking sheet:

Place the dough in a lightly oiled bowl, cover with plastic wrap (plastic wrap should be touching the surface of the dough), and let rise in a warm place until doubled in bulk, about 1 hour. Brush an unrimmed baking sheet with vegetable oil or line with parchment paper. Set aside.
Divide dough into 3:

Return the dough to a lightly floured work surface, and divide into three equal pieces. Roll each piece into an 18-inch log, and place the logs parallel to one another; pinch the ends together at the top.
Weave into a braid and set aside to rise:

Weave the three strands into a tight braid, tugging gently as you go. Press the ends together to seal. Place loaf on the prepared sheet. Loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.
Preheat oven and bake bread

Meanwhile, preheat the oven to 375 degrees. Remove plastic wrap. Bake bread 10 minutes.
Brush with egg wash and bake:

Brush with egg wash and bake 50-60 minutes. Cover with foil if necessary if bread is browning too quickly. Transfer the bread to a wire rack to cool completely before serving.

How to Tell When the Bread is Done
The bread should reach an internal temperature of 190 degrees on an instant-read thermometer and should produce a hollow sound when tapped on the bottom.

For Bread With Red Eggs:

If baking the bread with red eggs on top:

Brush loaf with egg wash and bake for 10 minutes.
Remove from oven and carefully push 5 eggs, larger side down, into the center of the loaf, spacing them evenly down the length.
Continue baking as detailed above.

Tsoureki (Greek Easter Bread)

Directions

Proof yeast:

Add bread ingredients and mix:

Knead:

Fold dough:

Let rise and prep baking sheet:

Divide dough into 3:

Weave into a braid and set aside to rise:

Preheat oven and bake bread

Brush with egg wash and bake:

For Bread With Red Eggs:

Related Articles