Baking Great Bread at HomeThe aromatic, pull-apart Greek Easter bread you'll make every spring
IntermediateTsoureki — Greek EasterBraid
by Henry Hunter Jr.
Soft, stringy, and impossibly fragrant. This is Easter bread done right.
Fermentation
4-5 hours bulk + 8-12 hours cold proof
Bake Time
30-35 minutes
Yield
Serves 10-12
Perfection is not required
"Perfection is not required. Progress is."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
I first encountered tsoureki at a Greek Orthodox Easter celebration and immediately needed to know how to make it. The smell alone — that mahlab and mastic combination — is unlike anything else in a bread kitchen. This is the version I've landed on after working through the tradition and making it accessible for home bakers who may not have a Greek grandmother in the kitchen.
Equipment Needed
Ingredients
Sourdough Dough
Pro Tip
Your starter must be active and at peak — not just fed, but doubled and domed. Enriched sourdough doughs are unforgiving of a weak starter. If your starter isn't reliably doubling in 4-6 hours, use the yeasted version for this bake.
Mix and Add Butter
Combine starter, warm milk, eggs, sugar, spices, and orange zest. Add flour and salt. Knead 8 minutes. Add butter in stages over 10 minutes until smooth and passing the .
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Combine
Mix starter, warm milk, eggs, sugar, mahlab, mastic, and orange zest in stand mixer bowl.
Add Flour and Salt
Add flour and salt. Knead with dough hook on medium 8 minutes.
Butter in Stages
Add softened butter one tablespoon at a time on medium-low, 10 minutes total.
Bulk Fermentation
Cover and at warm room temperature (74-76°F / 23-25°C) for 4-5 hours until 50-75% larger. The high fat and sugar content slows fermentation — be patient.
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Bulk Ferment
4-5 hours at 74-76°F until 50-75% larger.
Refrigerate
Cover tightly and refrigerate 8-12 hours.
⏱ Wait Time
4-5 hours
Braid and Final Proof
Same braiding method as the yeasted version. Final proof 2-3 hours at room temperature — sourdough enriched doughs proof more slowly than yeasted.
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Divide and Roll
Divide into 3 equal pieces, roll into 18-inch strands.
Braid
Braid, tuck ends, place on parchment-lined sheet.
Final Proof
2-3 hours at room temperature until noticeably puffier.
⏱ Wait Time
2-3 hours
The Final Step
Egg Wash and Bake
Brush with egg yolk wash, top with almonds if using. Bake at 350°F (175°C) for 30-35 minutes until deep golden and internal temp reaches 190°F (88°C).
Step by Step
Egg Wash
Brush generously with egg yolk + milk mixture.
Bake
350°F (175°C), 30-35 minutes. Tent with foil if browning too fast.
Baking Methods
Standard method. Parchment-lined sheet pan, middle rack.
Equipment: Parchment-lined baking sheet
Preheat
350°F (175°C) for 20 minutes.
Bake
30-35 minutes, tent with foil if browning too fast.
Nutrition Facts
Per 1 slice (approximately 1/10 of loaf) • 10 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
2-3 days wrapped tightly in plastic wrap or a bread bag
Frozen
Up to 2 months. Slice before freezing.
Refresh
Warm slices at 325°F (165°C) for 8 minutes, or toast. Makes exceptional French toast.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
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