Tsoureki (Τσουρέκι) — Greek Sweet Easter Bread with Mahlab

• 250 mlwhole milk (warm to 35–38°C)
• 7 gactive dry yeast
• 120 ggranulated sugar (reserve 10 g to bloom yeast)
• 520 gbread flour (plus 20 g for bench as needed)
• 8 gfine sea salt
• 3 gmahlab, ground (about 1 tsp)
• 1 gmastic, ground (optional; about 1/2 tsp)
• 6 gorange zest (from 1 large orange)
• 5 mlvanilla extract (1 tsp)
• 2large eggs (about 100 g without shells, room temp)
• 90 gunsalted butter (melted and cooled to lukewarm)
• 1egg yolk (for egg wash)
• 18 gsesame seeds (about 2 tbsp)
• 20 gblanched almonds, sliced (optional)

Instructions

1. 1

   Bloom the yeast by whisking the warm milk with the yeast and 10 g of the sugar in a bowl. Let it stand for 8–10 minutes until foamy, which confirms the yeast is active and ready to leaven the dough.

2. 2

   In a large mixing bowl, whisk together the flour, remaining sugar, salt, mahlab, optional mastic, and orange zest to distribute the aromatics evenly. This step prevents clumps of spice and ensures every slice has the characteristic Tsoureki fragrance.

3. 3

   Add the foamy yeast mixture, eggs, and vanilla to the dry ingredients and mix until a shaggy dough forms. Knead for 8–10 minutes by hand (or 6–7 minutes on medium speed with a dough hook) until the dough begins to look smooth and elastic.

4. 4

   Drizzle in the melted butter gradually while kneading, allowing each addition to fully absorb before adding more. Continue kneading for 6–8 minutes until the dough is glossy, stretchy, and slightly tacky, and it can be pulled into a thin windowpane without tearing quickly.

5. 5

   Shape the dough into a tight ball and place it in a lightly greased bowl, turning once to coat the surface. Cover and let rise at 24–27°C for 60–90 minutes, or until doubled in size and airy when pressed gently.

6. 6

   Punch down the dough to release excess gas, then divide it into 3 equal pieces for a classic braid. Roll each piece into a 40–45 cm rope, keeping the thickness even so the loaf bakes uniformly and looks tidy.

7. 7

   Braid the three ropes loosely, tucking the ends underneath to prevent unraveling during proofing and baking. Transfer to a parchment-lined baking sheet, cover lightly, and proof for 45–60 minutes until noticeably puffy and the braid slowly springs back when touched.

8. 8

   Preheat the oven to 170°C and position a rack in the middle. Whisk the egg yolk with the milk for the egg wash, then brush the loaf gently without deflating it and sprinkle evenly with sesame and optional sliced almonds.

9. 9

   Bake for 30–35 minutes until deep golden brown and fragrant, rotating the tray at the 20-minute mark for even color. The bread is done when the internal temperature reaches 93–95°C, and it sounds hollow when tapped on the bottom.

10. 10

    Cool the Tsoureki on a rack for at least 60 minutes before slicing to set the crumb and keep it from becoming gummy. Serve in thick slices, and store only after fully cooled to preserve the soft, shreddable texture.