Tsoureki Sweet Bread
Servings 2 loaves, Total Time 3 hr + 45 mins
If you have yet to experience the joy of tsoureki, you're in for an extraordinary treat. Tsoureki is a delightful, soft, and fluffy brioche-style yeasted bread with a semi-sweet flavor and a beautifully browned crust. Traditionally enjoyed on Easter Sunday, you can savor this bread in many ways - braided for a rustic feel or elegantly sliced. My favorite is toasting it and spreading a luscious blend of tahini and Nutella. It's a genuinely heavenly indulgence that never fails to brighten my day.
For the yeast starter:
½ cup milk, lukewarm
1 tbsp active dry yeast
1 tsp sugar
For the filling:
2 tbsp brown sugar
¼ cup melted unsalted butter
1 cup finely chopped almonds and walnuts
1 tsp cinnamon
For the dough:
¼ cup (2 ounces) unsalted butter at room temperature
2 large eggs, beaten
1 cup (240 g) granulated sugar
1 small orange, zested and juiced
¾ cup lukewarm milk
4 cups (720 grams) bread flour
1 tbsp ground mahlepi
¼ tsp ground mastic gum
½ tsp salt
For the topping:
2 eggs
4 tbsp milk
¼ cup sliced almonds
Steps:
For the starter, combine the yeast starter ingredients in a bowl, stir to mix, and set aside for about 10 minutes in a warm spot to activate the yeast until it doubles in size and bubbles.
Meanwhile, mix all of the filling ingredients in a small bowl and set aside.
In a stand mixer with a paddle attachment, beat the butter and eggs until smooth. Add the sugar, milk, orange juice, and zest. Switch to the dough hook and add the activated yeast starter, salt, aromatics, and flour. Add the flour a cup at a time and mix at medium speed for 5 minutes until you have a soft and pliable dough.
Transfer the dough to a clean surface and knead it by hand for about 5 minutes. If it is sticky, add more flour. The dough should be firm, like bread dough.
Transfer the dough to a lightly oiled bowl, cover, and set aside in a warm place for 2 to 3 hours or until it has doubled.
Once doubled, knock back the dough to deflate and divide it into two equal pieces. Use a scale if necessary to have two equal loaves. Divide each half into three equal pieces. Stretch out and roll each piece into a long 'rope.' Flatten the pieces, and use a spoon, to make a line with the filling all along the six flat pieces of dough. Roll them back into a rope shape. Place the pieces on a baking sheet or parchment to facilitate easier transfer. Join the three pieces together at one end, then braid them loosely. Join the other end and let the dough rise for one more hour until it almost doubles. Repeat the same with the next loaf.
Preheat the oven to 350F/180C. Beat the egg and milk lightly, and gently brush the loaf of bread. Sprinkle over the sliced almonds and bake for approximately 45 minutes. After around 20 minutes, cover with a loose piece of foil to prevent the loaf from browning too much. The loaf should be golden brown. Transfer to a cooling rack and let it cool slightly before slicing.
Enjoy with a spread of butter or tahini and a cup of coffee. Simply delicious!