Paskalya Çöreği, also known as Tsoureki, is a soft, slightly sweet braided yeast bread traditionally baked during Easter in Turkey and Greece. It has a golden crust, tender crumb, and unique aroma thanks to mahleb (and sometimes mastic).
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Although Tsoureki looks very similar to Challah Bread, it has a unique aroma of its own. This enriched sweet bread is a great addition to any holiday table or weekend baking project. Serve it fresh out of the oven with a cup of Turkish Tea - Çay, or gift it to family and friends.
What is Mahleb?
Mahleb is the secret ingredient of this delicious Easter Bread recipe which gives it its unique fragrance. It is an aromatic spice made from the stones of the St Lucie Cherries and it has been widely used in Middle Eastern and Mediterranean baking recipes such as Pogaca (Turkish Cheese Buns) and Açma - Turkish Soft Bread Rings,.
Mahleb has a sweet and fruity smell and when you're baking with Mahleb, the entire house smells like heaven (or more like a bakery, which is the same to me).
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Flour - White bread flour with a higher protein content is perfect for achieving the light and fluffy texture we are after. You can also use plain (all-purpose flour) in a pinch and still achieve good results.
- Butter - Use good quality unsalted butter softened at room temperature for the best results. It should be soft enough to be able to knead into the dough but not melted.
- Yeast - You can use fast-action dry yeast, instant yeast, or fresh yeast. If using fresh yeast, use 15 grams and mix it with warm water and sugar and let it develop for 10 minutes before mixing it with the remaining ingredients.
- Milk - I use lukewarm full-fat milk or semi-skimmed milk for this Easter bread recipe. Avoid using skimmed milk!
- Eggs - Use medium-size fresh, free-range eggs that are at room temperature.
How To Make Paskalya Çöreği (Tsoureki) - Easter Bread
Making this slightly sweet Paskalya Çöreği (Tsoureki) - Easter Bread is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:
Prepare 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 milk, 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.
Shape 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 Bake 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.
Recipe Tips From the Chef
- When baking, always use an electronic scale 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!
Storage Instructions
You can store the leftovers at room temperature in an airtight container for up to two days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature and warm briefly in the oven before serving.
Recipe FAQs
Baking this bread is a tradition that brings a sense of warmth and togetherness. Families gather in the kitchen, shaping and braiding the dough while sharing stories and laughter. The signature braid isn’t just for looks—it’s a symbol of unity and renewal, making it the perfect centerpiece for Easter celebrations. Served fresh out of the oven or gifted to friends and family, it represents hospitality and the joy of homemade food.
Adding citrus zest enhances the flavor and gives the bread a refreshing aroma. For a richer version, spread a thin layer of melted chocolate over the dough before braiding. Or simply mix finely chopped nuts with cinnamon and sugar for a lightly spiced variation.
Let the bread cool on a wire rack before enjoying it fresh or lightly toasted with butter, jam, or a drizzle of honey.
Related Recipes
For more delicious sweet bread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this unique Paskalya Çöreği (Tsoureki) - Easter Bread as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Paskalya Çöreği (Tsoureki) - Easter Bread
Equipment
Ingredients
- 120 ml semi-skimmed or full-fat milk (lukewarm)
- 60 g icing sugar
- 7 g fast action dry yeast
- 530 g strong white flour
- 3 medium eggs
- 100 g unsalted butter (softened at room temperature)
- 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)
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 electronic scale 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!
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