Tsoureki / Lampropsomo (Greek Easter Bread)

Delicious traditional Greek Easter bread (Tsoureki) with Mahlepi and Mastic spices and dyed red eggs.  Recipe courtesy of Ambujom Saraswathy from Zesty South Indian Kitchen.

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Servings 12 servings
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 3-1/2 hours
Submitted By Ambujom Saraswathy from Zesty South Indian Kitchen
Delicious traditional Greek Easter bread (Tsoureki) with Mahlepi and Mastic spices and dyed red eggs. Recipe courtesy of Ambujom Saraswathy from Zesty South Indian Kitchen.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings 12 servings
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 3-1/2 hours
Submitted By Ambujom Saraswathy from Zesty South Indian Kitchen
Delicious traditional Greek Easter bread (Tsoureki) with Mahlepi and Mastic spices and dyed red eggs. Recipe courtesy of Ambujom Saraswathy from Zesty South Indian Kitchen.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a stand mixer bowl, add flour, salt, sugar, yeast, mastic (grind into a powder with ½ teaspoon sugar) and Mahelpi .
  2. In microwave safe bowl heat butter and milk until butter melts, about 30 seconds. Set aside and when it is lukewarm add to flour mixture.
  3. In another bowl, slightly beat eggs and add egg to flour mixture, keeping just 1 tablespoon of egg aside for egg wash.
  4. Mix everything until you get soft but supple dough, about 7 minutes in medium high speed.
  5. Transfer the dough into lightly greased bowl and set aside for doubling for about 2 hours.
  6. After one hour of proofing, fold and stretch the dough set aside for another hour. Make sure to do this step it is really important.
  7. Once the dough is doubled in volume, transfer to lightly floured surface and divide into 3 equal pieces about (184g).
  8. Each piece of dough is rolling it into 17 inch ropes. You get 3 ropes.
  9. Join the ropes at one end and do 3 strand braids like this*.
  10. When you reach the tips first join them together and tuck the ends inside so that you can get perfect sides on both ends.
  11. Set aside to double for about 30 minutes, or until dough springs back when you poke it, in a baking sheet lined with parchment paper lightly greased with oil.
  12. When the braid is proofing, preheat oven to 350°F/ 177°C. When you are ready to bake, make an egg wash with 1 tablespoon water and reserved egg earlier.
  13. Brush egg wash generously to the braid. And sprinkle sesame seeds and almond halves throughout the braid.
  14. Bake it in preheated oven for about 20 minutes, open the oven and place the red dyed eggs in the center and rotate the pan and bake for another 10 minutes or until it gets golden brown in color or register 185°F inside.
  15. Enjoy as much you want.
Recipe Notes

*For information on these spices and for photos, check out the blog here.

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