What are mahleb and mastic in this Tsoureki recipe?

Mahleb is a spice derived from the pits of a specific cherry, offering a slightly bitter, almond-like flavor, while mastic is a resin from the mastic tree, providing a piney, slightly sweet aroma, both contributing to the unique taste of this Greek sweet bread.

How do I achieve the correct dough consistency for this Tsoureki?

Initially, the dough will be watery and sticky, but after about 20 minutes of continuous kneading, it will transform into a smooth, non-sticky consistency that no longer adheres to the bowl.

Why are there so many rising steps in this Tsoureki recipe?

The recipe specifies three distinct rising periods-2.5 hours, 1.5 hours, and 2 hours-which are crucial for the dough to triple in volume and develop the characteristic light, airy, and fluffy texture of traditional Tsoureki.

What kind of milk should I use for this vegan Tsoureki?

The recipe specifically calls for lukewarm soy milk, which is used to dissolve the yeast. While other plant-based milks might be substituted, soy milk is recommended for optimal results in this recipe.

What are the suggested ways to shape the Tsoureki dough?

After the second rise, you can roll the dough into ropes to either create individual tsoureki-snails, as shown in the photo, or form one large braided loaf, depending on your preference.

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Tsoureki: Greek Sweet Bread
[Vegan]

LD By: Lenia & Dimitra

Author Bio

Welcome to our online kitchen! Hi! We are two sisters from Greece, Lenia, and Dimitra,... Read More

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A beautifully braided vegan Tsoureki loaf, golden brown and garnished with almond slivers, resting on parchment paper.

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Tsoureki: Greek Sweet Bread [Vegan]

Dairy Free

Have you heard of tsoureki? Tsoureki is popular Greek sweet bread that is made for holidays and enjoyed for breakfast. Traditionally, is made of flour, butter, eggs and is scented with ground mahleb, a type of cherry stone and mastic, a tree extract. It needs a lot of kneading and... Read More

Ingredients You Need for Tsoureki: Greek Sweet Bread [Vegan]

3 3/4 cups, plus scant 1/4 cup bread flour
1/2 cup, plus 2 tablespoons applesauce
1/3 cup, plus 2 3/4 tablespoons lukewarm soy milk
1/3 cup, plus 2 1/4 tablespoons vegan butter
5/8 cup brown sugar
Zest of 1/2 orange
.53 ounces dry yeast
1/2 teaspoons salt
.17 ounces ground mahleb (see notes)
1/4 teaspoon ground mastic (see notes)
Almond slivers for garnish and non-dairy milk, for coating

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How to Prepare Tsoureki: Greek Sweet Bread [Vegan]

In a big bowl place flour, mahleb, mastic, salt, and orange zest.
In a pan melt over low heat butter and sugar. Remove from heat and add applesauce. Stir to combine. Add this mixture into the flour.
In another bowl, pour lukewarm milk and dissolve yeast with an eggbeater. Pour it into flour, too. Mix the ingredients with circular movements.
Initially, the dough will be watery and sticky but as you work it, it will take on a doughy consistency. After about 20 minutes of kneading, it will be ready. The dough should not stick on the bowl anymore.
Put the bowl with the dough in the oven at 120°F and allow to rise for 2 1/2 hours (it has to triple its volume). Get it out of the oven, knead it again, and divide it into five long stripes.
Put them back in the oven for 1 1/2 hours until risen. Then, roll the dough into ropes and give the shape you want to your tsoureki. Either make individual tsoureki-snails (like in the photo) or make either make one big braid.
Place tsoureki buns on a baking sheet lined with parchment paper and put in the oven again for 2 hours until risen.

Notes

Mahlab is an aromatic spice made from the seeds of a species of cherry. You should be able to find it at Indian and Middle Eastern groceries. Mastic is a resin obtained from the mastic tree. If you do not have access to Greek ingredients, omit mastic.