Tsoureki Recipe

Warm milk and bloom yeast

Warm the whole milk to about 100–110°F (38–43°C). In a small bowl, combine the warm milk with 1 teaspoon of the sugar (from the measured sugar) and the instant dry yeast. Stir and let sit 5–10 minutes until foamy (if using instant yeast and your yeast is very fresh you may skip blooming and add directly to flour).

Melt butter and temper spices

Gently melt the unsalted butter until just liquid and let cool slightly. In a small bowl, mix the crushed mastic with a pinch of sugar and grind to a powder (if using). Combine orange zest, mastic and mahlab so they are ready to add to the dough.

Mix wet ingredients

In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), whisk together the eggs (4 large) and the additional egg yolk until combined. Add the remaining sugar, the foamed milk-yeast mixture, melted butter, and the orange zest/spice mixture. Mix briefly to combine.

Combine with flour

Add 4 cups of the all-purpose flour, the salt, and the remaining 1 teaspoon yeast (if you didn't bloom all) to the wet ingredients. Start mixing on low to incorporate. Once the dough begins to form, add remaining flour 1/2 cup at a time until a soft, slightly tacky dough forms. You may not need all the flour; aim for a dough that cleans the bowl but is still slightly sticky to the touch.

Knead

Knead in the stand mixer on medium speed for 8–10 minutes, or by hand on a lightly floured surface for 10–12 minutes, until the dough is smooth, elastic, and springs back when gently pressed. If dough is too sticky, add up to 1/4 cup more flour; if too dry, add 1–2 teaspoons milk.

First rise

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Portion and rest

Turn the risen dough out onto a lightly floured surface and gently deflate. Divide into three equal pieces for a single loaf braid (or six pieces for two smaller loaves). Roll each piece into a smooth rope about 16–18 inches long. Loosely cover the ropes with plastic wrap and rest 10–15 minutes to relax the gluten.

Braid

Pinch the three ropes together at one end. Braid the ropes tightly but not overly stretched, pinching the ends to seal. Tuck the sealed ends under slightly to form a neat loaf and transfer to a parchment-lined baking sheet or a greased loaf pan. Repeat for additional loaves if using six ropes (two three-strand braids).

Second rise

Cover the shaped braid loosely with lightly oiled plastic wrap or a damp towel and let rise in a warm place until puffy and nearly doubled, about 45–60 minutes.

Prepare egg wash

Preheat oven to 350°F (175°C). In a small bowl, whisk together 1 large egg and 1 tablespoon milk to make an egg wash. Beat until smooth.

When the braid has completed the second rise and is puffy, brush the entire surface evenly with the egg wash. Sprinkle sesame seeds or slivered almonds and optional coarse sugar evenly over the top.

Bake the tsoureki in the preheated oven on the middle rack for 25–35 minutes, rotating halfway through, until the top is deep golden brown and the internal temperature reaches about 190°F (88°C). If the top is browning too quickly, tent with foil for the last 10–15 minutes.

Make simple syrup

While the loaf bakes, combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Bring to a gentle boil, stirring until the sugar dissolves. Simmer 2–3 minutes until slightly thickened, then remove from heat and stir in 1 teaspoon orange blossom water (or orange juice). Let cool slightly.

When the tsoureki is finished baking, remove from oven and immediately brush the warm loaf with the warm syrup for a glossy sheen and extra flavor. Allow the loaf to cool on a wire rack to room temperature before slicing, at least 1.5–2 hours. This resting time finishes the crumb development and makes slicing cleaner.