This Easter Tsoureki Recipe – the traditional Greek brioche – is not one to miss! Traditionally prepared during the Holy Week – Megali Evdomada – with an unmistakeable aromatic sense from the mahlepi and mastic, and the fluffiest texture. There’s nothing better than waking up to the smell of a Greek Easter tsoureki in the oven.
Ingredients:
- 250g diced butter
- 200g milk
- 200g sugar
- 6 eggs
- 5g mahlepi
- 5g trimmed mastic
- 5g salt
- 20g active yeast
- 750g flour
- 1 egg for coating
- almond flakes for decoration
Instructions:
Boil the milk in a pan until medium warm, then mix with the active yeast in a bowl until fully combined. In a separate mixer add the flour, sugar, salt, mahlepi, eggs and transfer the yeast blend. Whisk until fully mixed and add the butter in doses for the next 25 to 30 minutes, until the dough doesn’t stick to the bowl. Add the mastic and keep mixing.
Once fully mixed, place the dough in a new bowl and store in a warm environment covered with a towel for 30 to 60 minutes until double in size. Start kneading the dough with your hands and split it in two equal parts. Separate the parts in three strings and make a plait. Place the two plaits in a warm environment until double in size.
Dilute the last egg with either water or milk. Coat the two tsoureki plaits with it and sprinkle the almond flakes. Place the two tsoureki plaits in a pre-heated oven at 170ο for 45 minutes until golden. Leave to cool down and enjoy!