Greek Easter bread – Tsureki – with dry yeast

The recipe is from the mum of Dionysis and a huge thank you goes to her!


  • 2 tablespoons water
  • 7 seeds mahlepi
  • 4 gr dry yeast
  • 60 + 10ml milk
  • 75gr sugar
  • 1 medium egg (52gr)
  • 35gr butter
  • 265gr bread flour
  • pinch of salt


Previous day

  • Smash the mahlepi in small pieces
  • Warm the 2 tablespoons of water together with the mahlepi
  • Let it boil for a couple of seconds and then remove it from the fire and let it cool down
  • Beat the egg with the sugar
  • When the water is not that warm anymore, add the dry yeast and mix well
  • Add the the mahlepi with the water and the yeast in the egg
  • Add the 60ml milk in the pot that the mahlepi and the yeast was and mix and warm it slightly
  • Add the milk in your dough and mi well
  • Add the flour together with salt
  • Let it in room temperature till it doubles
  • It is slightly sticky this dough, so if yours is too wet add some flour and if it is too stiff add some milk. The humidity in your dough depends on the size of the egg as well, so yours might be different than mine
  • When the dough doubles, divide the dough it 2 pieces
  • Then divide each piece in 3 more or less equals
  • Let it rest in the fridge overnight

Baking day

  • Remove the dough from the fridge and let it in room temperature for at least an hour
  • The dough should get double
  • Make 3 strings (at least 30cm long) with each division you did and let it rest for a while
  • Form your tsureki – Check fotos – The traditional way to go it to form braids
  • Let them almost double in size
  • Bake in 220 degrees Celsius for 12 minutes with aluminum on top and approximately for 8 minutes more without the aluminum in 200 degrees till they get golden brown on top
  • Let them in the oven (the oven is turned of) for a couple of minutes and then remove them and let them cool down

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