Some call it bread, but we call it edible happiness. Tsoureki, the traditional Greek Easter bread, is more than just a treat. It’s super soft and fluffy, smells amazing and sweet, and every bite makes you smile.

Ingredients (for 2 large loaves):

• 1 kg strong flour
• 300 ml lukewarm milk
• 250 g sugar
• 4 eggs
• 150 g unsalted butter, melted
• 50 g fresh yeast (or 2 sachets dry yeast)
• 1/2 tsp salt
• Zest of 1 orange
• 1 tsp ground mahleb
• 1/2 tsp ground mastic (or crushed mastiha)
• 1 egg (for brushing)
• Skinless sliced almonds (optional)

Instructions:

1. In a bowl, mix the lukewarm milk with a pinch of sugar and the yeast. Let it sit for 10 minutes until foamy.
2. In a large bowl (or a mixer with a dough hook), combine the flour, sugar, orange zest, mahleb, mastic, and salt. Add the eggs and the activated yeast. Begin kneading.
3. Gradually add the melted butter while kneading, until the dough is elastic, and not sticky.
4. Cover the dough with a clean towel and let it rise in a warm place for 1.5–2 hours, or until doubled in size.
5. Divide the dough into 2 or 3 parts, braid each and place on a baking sheet lined with parchment paper.
6. Let the shaped loaves rise again for 30–40 minutes.
7. Brush with beaten egg and sprinkle with skinless sliced almonds if using. Bake in a preheated oven at 170°C for 30–35 minutes or until golden brown.