Tsoureki (Greek Easter Sweet Bread)

Tsoureki is the fragrant, brioche-like braided bread Greek families bake for Easter, scented with mahlab and mastic and often topped with sliced almonds. It’s rich, slightly sweet, and unmistakably festive.

Ingredients

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 1/2 cup plus 1 tablespoon sugar, divided
• 4 1/2 cups all-purpose flour
• 1 teaspoon ground mahlab
• 1/2 teaspoon ground mastic (optional)
• 1/2 teaspoon salt
• 3 large eggs, plus 1 for egg wash
• 1/2 cup unsalted butter, melted and cooled
• Zest of 1 orange
• Sliced almonds, for topping

Instructions

1. Activate the yeast
   Warm the milk to about 110°F, whisk in the yeast and 1 tablespoon sugar, and let sit until foamy, about 10 minutes.
2. Mix the dough
   In a large bowl, whisk together the flour, remaining sugar, mahlab, mastic, and salt. Add the yeast mixture, eggs, melted butter, and orange zest, and mix until a soft dough forms.
3. Knead and rise
   Knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot until doubled, about 2 hours.
4. Braid the loaf
   Divide the dough into three ropes and braid them together, tucking the ends underneath. Place on a lined baking sheet and let rise again for 45 minutes.
5. Bake
   Brush with egg wash and scatter almonds on top. Bake at 350°F for 30-35 minutes, until deep golden and the loaf sounds hollow when tapped.

Tsoureki stays soft for days, and makes wonderful French toast if any is left over.