Go Back
–+ servings
Print Recipe
5 from 1 vote

Paskalya Çöreği (Tsoureki) - Easter Bread

Paskalya Çöreği, also known as Tsoureki, is a soft, slightly sweet braided yeast bread traditionally baked during Easter in Turkey and Greece.
Prep Time20 minutes
Cook Time20 minutes
Rising time2 hours 20 minutes
Total Time3 hours
Course: Breakfast, Side Dish
Cuisine: Greek, Mediterranean, Turkish
Diet: Halal, Low Salt, Vegetarian
Servings: 5 pieces
Calories: 643kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Kitchen Aid stand mixer

Ingredients

  • ½ cup reduced fat or whole milk (lukewarm)
  • ½ cup icing sugar
  • 1 packet fast action dry yeast
  • 4 ¼ cups strong white flour
  • 3 medium eggs
  • 3 ½ oz unsalted butter (softened at room temperature) (100 grams)
  • 1 teaspoon salt
  • 1 tablespoon mahleb

For Eggwash

  • 1 egg yolk
  • 1 teaspoon milk
  • ½ teaspoon icing sugar
  • sliced almonds or grated hazelnuts (for topping)
US Customary - Metric

Instructions

Preparing the Dough

  • In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy. If it doesn’t foam, the yeast may be inactive, and you should start with a fresh batch.
  • Place the salt, eggs, softened butter, mahleb, and flour along with the activated yeast in a bowl of your stand mixer fitted with the dough hook.
  • Mix it until it forms a soft dough, and knead it on medium speed for 6-7 minutes, until the dough is smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours or until it doubles in size.

Shaping the Bread

  • Punch down the dough and divide it into 15 equal balls, approximately 64-65 grams each.
  • Roll each piece into a long rope, about 8" - 20 cm long.
  • Braid three strands together, tucking the ends underneath. You'll have 5 pieces of bread in total.

Second Rise and Baking the Bread

  • Place the braided dough on a parchment-lined baking sheet, cover loosely with a towel, and let it rise for another 20-25 minutes.
  • Preheat the oven to 180°C (350°F). Mix together egg yolk, ½ teaspoon icing sugar, and 1 teaspoon milk to make the egg wash.
  • Brush the pastries with the egg wash and sprinkle almonds, hazelnuts, or sesame seeds on top.
  • Bake for 20-22 minutes or until golden brown. If the top browns too quickly, cover it with foil for the last 5 minutes of baking.

Notes

  • When baking, always use an for measuring your ingredients for accuracy.
  • If the yeast doesn’t foam when mixed with sugar and warm milk, it may be inactive, and you should start with a fresh batch.
  • The butter should be soft enough to be able to knead into the dough but not melted.
  • Make sure you use white bread flour with a higher protein content is perfect for achieving the light and fluffy texture we are after.
  • Do not use skimmed milk and make sure it is lukewarm before mixing it with the yeast!

Nutrition

Calories: 643kcal | Carbohydrates: 95g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 521mg | Potassium: 207mg | Fiber: 3g | Sugar: 14g | Vitamin A: 716IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 6mg