Simply great, even just spread with a generous coat of butter.
Serves 10
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Easter might be over, but there’s no reason you can’t enjoy this traditional Greek Easter bread year-round. Tsoureki is a soft fluffy bread that’s enriched with sweet flavours from butter, eggs, milk and sugar, and can be studded with slivered almonds if you prefer.


  • 1 cup fresh orange juice
  • 1 cup water
  • 100 g sugar
  • 500 g flour (high gluten)
  • 1 tsp salt
  • 1 tsp mahlepi
  • 1 tsp vanilla sugar
  • 1 tsps dry yeast
  • 6 whole eggs (2 eggs for the egg wash)
  • 100 g unsalted butter
  • ½ cup milk

Heat water but not to boiling point, place in mixer, add the orange juice and sugar.


Place flour, salt, mahlepi, vanilla sugar and dry yeast in a bowl and thoroughly mix all the dry ingredients; add this to mixer at low speed.


Add 4 eggs, melt the butter with the milk, pour the melted butter and milk gradually into the mixture whilst mixing for approximately 20 mins.


Turn out the whole mixture onto workbench and cover with a towel. Leave it to rise and become double in size.


Divide it into 3 equal pieces, take each piece and roll it with your hands into a long strand. Do this to all 3 pieces, then create a plait while it is on a baking tray.


When it becomes double in size, add the red egg and lightly brush the whole tsoureki with the egg wash (you may add optional sesame seeds).


Place in preheated oven at 150 C for approximately 40 mins or until golden brown; allow to cool on tray.

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