Bread Machine Tsoureki: Greek Easter Bread
Traditional Greek Easter bread with orange and anise made in a bread machine. This sweet, aromatic loaf features a tender crumb and is traditionally braided and decorated with dyed eggs. The dough rises twice in the machine before hand-shaping into a braid, then final proofing and baking until golden. Perfect for holiday celebrations or gifting.
Ingredients
- 1 cup whole milk
- 4 cups bread flour
- 2 ½ teaspoons bread machine yeastinstant yeast1:1baking
no flavor change
- ⅝ cup sugar
- ½ teaspoon salt
- 1 teaspoon orange zest
- 1 teaspoon ground aniseedfennel seed1:1flavor
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- whole anise seed, for decoration(optional)
- 2 tablespoons olive oil
- 2 large eggs
- 3 dyed Easter eggs, for decoration(optional)
- 1 egg yolk, whisked with 1 tablespoon water for glaze
- 1 tablespoon water, for egg wash
Instructions
- 1
Place milk, 2 cups flour, and yeast in bread machine pan. Process on dough setting.
- 2
While machine runs, mix remaining 2 cups flour with sugar, salt, orange zest, and anise seed.
- 3
Once first cycle completes, add flour mixture, olive oil, and eggs. Process on dough setting again.
- 4
Remove dough to floured surface. Punch down and form into a ball.
- 5
Cover and let rest 15 minutes.
- 6
Divide dough into three parts. Roll each into a rope and braid from center to ends. Pinch ends together and turn under.
- 7
If desired, embed dyed eggs in braid folds. Cover and let rise until doubled.
- 8
Preheat oven to 375 degrees F.
- 9
Brush risen dough lightly with egg wash.
- 10
Bake until golden brown.
Tips
Source notes bread may be shaped into any form; braiding is traditional but not required.
Dyed Easter eggs are optional decoration; embed in braid folds before final rise.
If dough feels sticky during shaping, flour hands lightly rather than adding more flour to dough.
Good to Know
Cool completely. Store in a brown bag for up to 3 days. Wrap tightly to prevent drying.
Dough can be prepared up to step 5, then refrigerated up to 12 hours. Bring to room temperature before shaping.
Serve warm or at room temperature. Leftover slices are excellent for French toast.
Common Mistakes
Do not skip punching down dough after first rise or second dough cycle to avoid dense, over-proofed crumb.
Do not brush egg wash too heavily or glaze will be opaque and uneven.
Do not open oven door during baking before 35 minutes or loaf may collapse.
Substitutions
Dairy-Free Swaps
General Alternatives
similar licorice note