Gluten-free tsoureki – Easter brioche with Greek flavors.

Tsoureki brioche , enjoyed at Easter. Soft, fragrant, and beautifully golden, it is often adorned with a red egg, a symbol of resurrection. This unique sweet bread is distinguished by the addition of mahleb (a spice made from cherry pits) and sometimes mastic (the edible kind, of course), two typically Eastern flavors that give it an inimitable aroma. Good news: it's perfectly possible to make tsoureki gluten-free without compromising its softness or authentic taste. This brioche is ideal for Easter breakfast, a festive afternoon snack, or even as a spread. Homemade, it fills the kitchen with its aroma and evokes Orthodox traditions. Whether given as a gift or shared, it brings people together around the table and extends the festive spirit.
Why not add a touch of Greece to your Easter celebrations this year?

Preparation time: 20 minutes

Cooking time 30 minutes

Rest time: 2 hours

Total time 2 hours 50 minutes

Difficulty: Intermediate

Servings: 8

Special diet: suitable for gluten-free diet

Ingredients

For the dough

350g of gluten-free flour (bread/brioche mix)
8g of gluten-free active dry yeast
100 ml of lukewarm milk (or plant-based milk)
2 eggs
1 egg yolk
80 g of sugar
60g of softened butter ( or vegetable margarine)
1 tsp ground mahlab (or vanilla as a substitute)
1/4 tsp powdered mastic (a type of natural Greek resin, optional)
Grated zest of an orange
1 pinch of salt

For the gilding

1 egg yolk
1 tablespoon of milk
Sliced almonds or sesame seeds (optional)

Preparation

1
Activate the yeast: Mix the lukewarm milk, a teaspoon of sugar, and the yeast. Let it rest for 10 minutes until the mixture foams.
2
To prepare the dough: Beat the eggs with the sugar, zest, mahlab (or vanilla) and (if using) mastic. Add the yeast, then incorporate the gluten-free flour and salt.
3
Gradually add the softened butter while kneading to obtain a smooth but supple dough.
4
Cover and let rise in a warm place for 1 hour 30 minutes.
5
Divide the dough into 3 strands and braid them. Place on a baking sheet lined with parchment paper. Let rise for another 30 minutes.
6
Brush with the egg yolk/milk mixture. Add almonds or seeds.
7
Bake at 170°C (fan oven) for 25 to 30 minutes until nicely browned.
8
Allow to cool slightly before enjoying plain, with honey or jam.

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