Easter bread 2

τσουρέκι πασχαλινό

Isnt it lovely?
Isn’t it lovely?

After you have dyed some lovely onion skin eggs, it’s time to move on to baking the Easer bread. I’m new to this whole seasonal baking thing. Indeed, I’m new to baking in general – and I do not have a treasured family recipe that has been handed down through the generations. So I did the same thing you would probably do: I looked one up online. I don’t know how well it works yet, but I intend to find out when I get back next week, and bake a loaf for my neighbors. In the meantime, how about spending an afternoon this week baking some for your family to enjoy this Easter? There are only four and a half days left!

There may be as many recipes for tsoureki as there are cooks. This delicious sweet dessert bread can include a light citrus flavor, can be topped with nuts, and can include the traditional red egg cooked with the bread. In addition to serving tsoureki with the Easter meal, try it with breakfast or a cup of coffee or tea (without the red egg).

Cook Time: 30 minutes


  • 12 cups of flour
  • 3 tablespoons of active dry yeast
  • 1 cup of melted butter
  • 1 cup + 1 tablespoon of sugar
  • 6 eggs
  • 1/2 tablespoon of mahlab (or crushed aniseed, or vanilla extract) + 2 cups of water
  • 2-3 pieces of mastic, crushed with 1/4 teaspoon of sugar (or grated peel of 1 orange)
  • 1 cup of lukewarm milk
  • 3/4 teaspoon of sea salt
  • egg wash – 1 egg lightly beaten with 1 tablespoon of water
  • sesame seeds or blanched sliced almonds (optional)
  • hard boiled dyed red eggs (optional)


Dissolve the yeast in lukewarm milk. Add a few spoonfuls of flour to make a paste. Cover and set aside in a warm place to rise.

In a bowl, combine 10 cups of the flour and salt, and add melted butter. Boil mahlab (mahlepi) in 2 cups of water, strain, and add the liquid to the flour. (Alternatively, add 1 teaspoon of mahlepi or other flavoring + 2 cups of liquid – 1 cup each of orange juice, milk or water.)

Add the eggs, mastic, sugar, and the risen yeast mixture. On a floured surface or in a mixer, knead the mixture well, adding in remaining flour until it becomes a malleable dough, about 15-20 minutes (or 10 minutes with a mixer). Cover and allow to rise in a warm place until doubled in bulk (1 1/2 – 2 hours).

Punch down the dough and create shapes:


      Form 12 or 15 ropes, each about 15 inches long. Braid sets of 3 ropes to form loaves, tucking ends in underneath the loaves. For the traditional Easter loaf, tuck one or more red eggs (choose eggs that have no cracks) into the braids.

Twists (photo): Shape into ropes 20-24 inches long. Fold each rope in half and twist gently.. Tuck a red egg into the top of the twist.

Other shapes: They can also be shaped into round loaves, rings, or shapes of your choice.

Place the loaves on greased cookie sheets or baking pans, cover, and allow to rise in a warm place until doubled in bulk. Brush with egg wash.

Preheat oven to 350°F (175°C).

(Optional) Sprinkle with sugar, sesame seeds, or blanched almond slices.

Bake at 350°F (175°C) for 30 minutes or until golden brown. (Tap on the bottom; they should sound hollow.) Cool for 5 minutes, then move to racks to cool completely.

Yield: 4 to 6 loaves

Once your bread is done, put a candle in it and light it. Christ, the light of the world, is risen today!


3 thoughts on “Easter bread 2

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