Bake Authentic Greek Tsoureki at Home | One Bottle Bakery
Bake traditional Greek tsoureki at home with the One Bottle Bakery mix. This soft, fragrant sweet bread is a beloved part of Greek celebrations. With simple ingredients and easy steps, you can create this authentic braided bread and enjoy the tradition with family and friends.
Baker's Tips
🌾 Keep the dough soft
Do not add extra flour, the dough should remain soft and slightly sticky. Use buttered hands to handle the dough instead of adding more flour.
🔥 Create the perfect rising environment (optional)
For a better rise, preheat your oven to 40°C (105°F), turn it off, and place the dough inside during both rising stages. The gentle warmth helps create a soft, fluffy tsoureki.
👆 Check if the dough is ready
Gently press the dough with your finger. If the indentation stays and does not spring back, the dough is ready. If it springs back immediately, let it rise a little longer.
✨ Knead long enough – Tsoureki needs extended kneading to develop gluten and create its soft, stretchy texture. Knead in the mixer for at least 20–25 minutes before adding the butter.
🌀 Trust the process – The dough will first come together, then spread around the bowl as the gluten develops. Keep mixing , this is normal.
🧈 Be patient after adding butter , Once the butter is added, the dough will loosen again before coming back together. It’s ready when it becomes smooth, elastic, and pulls away from the sides of the bowl.
Do not add extra flour, the dough should remain soft and slightly sticky. Use buttered hands to handle the dough instead of adding more flour.
🔥 Create the perfect rising environment (optional)
For a better rise, preheat your oven to 40°C (105°F), turn it off, and place the dough inside during both rising stages. The gentle warmth helps create a soft, fluffy tsoureki.
👆 Check if the dough is ready
Gently press the dough with your finger. If the indentation stays and does not spring back, the dough is ready. If it springs back immediately, let it rise a little longer.
✨ Knead long enough – Tsoureki needs extended kneading to develop gluten and create its soft, stretchy texture. Knead in the mixer for at least 20–25 minutes before adding the butter.
🌀 Trust the process – The dough will first come together, then spread around the bowl as the gluten develops. Keep mixing , this is normal.
🧈 Be patient after adding butter , Once the butter is added, the dough will loosen again before coming back together. It’s ready when it becomes smooth, elastic, and pulls away from the sides of the bowl.
Directions
Step 1 – Prepare the Wet Ingredients
In a bowl, combine the milk, eggs, and orange zest. Mix well and set aside.
Step 2 – Prepare the Mix
Pour the contents of your One Bottle Bakery mix into a stand mixer fitted with a dough hook. Mix briefly to release the aromas.
Step 3 – Form the Dough & Add Butter
Add the wet ingredients to the dry mix and knead on low to medium speed for about 15 minutes, allowing the flour to hydrate and the gluten to develop into a soft, stretchy dough.
Once the dough starts to come together, gradually add the butter in small pieces.
Continue kneading until all the butter is fully incorporated and the dough becomes smooth, elastic, and slightly sticky, pulling away from the sides of the bowl.
Step 4 – First Rise
Shape the dough into a ball and place it in a lightly buttered bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size and maximun 2 hours.
Step 5 – Shape the Tsoureki
Divide the dough into 3 equal pieces. Roll each piece into a rope and braid (or shape as desired).
Place on a parchment-lined baking tray.
Step 6 – Second Rise
Cover with a tea towel and let rise again in a warm place until doubled in size, for up to 2 hours. Do not overproof.
Step 7 – Bake
Preheat oven to 320°F (160°C).
Brush with egg wash and optionally sprinkle sliced almonds on top.
Bake for 35–40 minutes, until golden brown.
Step 8 – Cool
Allow the tsoureki to cool completely before slicing.
In a bowl, combine the milk, eggs, and orange zest. Mix well and set aside.
Step 2 – Prepare the Mix
Pour the contents of your One Bottle Bakery mix into a stand mixer fitted with a dough hook. Mix briefly to release the aromas.
Step 3 – Form the Dough & Add Butter
Add the wet ingredients to the dry mix and knead on low to medium speed for about 15 minutes, allowing the flour to hydrate and the gluten to develop into a soft, stretchy dough.
Once the dough starts to come together, gradually add the butter in small pieces.
Continue kneading until all the butter is fully incorporated and the dough becomes smooth, elastic, and slightly sticky, pulling away from the sides of the bowl.
Step 4 – First Rise
Shape the dough into a ball and place it in a lightly buttered bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size and maximun 2 hours.
Step 5 – Shape the Tsoureki
Divide the dough into 3 equal pieces. Roll each piece into a rope and braid (or shape as desired).
Place on a parchment-lined baking tray.
Step 6 – Second Rise
Cover with a tea towel and let rise again in a warm place until doubled in size, for up to 2 hours. Do not overproof.
Step 7 – Bake
Preheat oven to 320°F (160°C).
Brush with egg wash and optionally sprinkle sliced almonds on top.
Bake for 35–40 minutes, until golden brown.
Step 8 – Cool
Allow the tsoureki to cool completely before slicing.
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