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Turkish Style Tsoureki

Turkish Style Tsoureki


  1. In a pot, heat the milk, sugar, butter, mahleb, mastic, salt, orange zest until the mixture reaches 35 degrees. 
  2. Then pour the leaven, the flour, the eggs and the heated mixture into the mixer. 
  3. Mix well for 6 minutes on the slow speed and as long as required on the 2nd speed for the dough to become smooth and glossy. The dough temperature should be 30-32 degrees.
  4. Rest for 45 minutes. Cut into the desired weight and roll out into the shape of a wick.
  5. Rest for 30-40 minutes. 
  6. Shape into a tsoureki and place in the fermentation oven for 45-60 minutes. 
  7. Coat with egg and sprinkle with almond flakes. 
  8. Bake at 160-170 degrees with the damper open.