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Easter bread or Tsoureki. Greek Easter dessert

Easter bread or Tsoureki. Greek Easter dessert

people icon For 6 euro icon € 0.45 /pers. calories icon 398 kcal/100g


  • 500g. wheat flour with strength W220, 000 flour or wheat flour with 11.5 – 12.5% ​​protein
  • 80g. of sugar
  • 3 eggs (+ 1 for brushing)
  • The skin of an orange
  • 300 ml. semi-skimmed milk
  • 60g. butter (pomade texture)
  • 5g. dry bakery yeast
  • A pinch of cinnamon
  • 3-4g. salt (one teaspoon)
  • A pinch of food coloring (to dye the eggs)

Tsoureki is a braid-shaped sweet bread typical of Greece, which is usually prepared during the Easter holiday . This bread is also known as Lamblopso mo which means “shining bread”. It is usually decorated with colored dyed eggs, red ones being the most traditional, it can also be decorated with flowers made from the same dough and seeds. 

Tsoureki is similar to Easter cakes that are prepared in some areas of our country in which dyed eggs are often also added, although the texture is halfway between our cakes and bread. In the most traditional recipes for this Greek bread, wild cherry seeds are included and the shape is not always elongated, sometimes it is shaped like a round loaf and other times like a crown.

The preparation is not complicated, following the steps we will easily obtain an elastic and manageable dough, but it is essential to respect the resting times so that the final texture is the desired one. In winter it may take a little longer for the dough to double in size, so it is a good idea to leave it at room temperature but in the warmest place possible. A beautiful and original Easter recipe.

Preparation of the base dough for Greek Easter bread

  1. We boil the eggs for 12 minutes in a pot with the food coloring we want. In a large bowl, add the flour, salt, cinnamon and yeast. We wash and grate the orange peel and also add it to the bowl.
  2. We mix to integrate the dry ingredients. We add the milk and continue mixing. When it is difficult to mix with the spoon, we move on to kneading with our hands on a smooth, clean surface. If the dough sticks to the surface, sprinkle flour or grease with a little oil.
  3. We knead and gradually integrate the butter, which must be very soft. We continue kneading until we get an elastic mixture.
  4. We transfer the dough to a large bowl previously filled with oil, cover the bowl with a clean, dry cloth and let the dough rest until it doubles in size. Depending on the temperature it may take 1-2 hours. When it has doubled in size, we knead again for 5 minutes to degas. We divide the dough into three equal parts, although we can do it by eye, it is much better to use a weight to make sure that there is not much difference between them. With each ball of dough we form an elongated roll.

Form, baking and final presentation of the Easter Bread

  1. We put the three rolls on the oven tray on parchment paper and let them rest for about 40 minutes.
  2. We preheat the oven to 200º with heat up and down.
  3. We make a braid with the three rolls of dough. Brush with a beaten egg. We can sprinkle some sugar before baking. We bake for about 35-40 minutes. If we see that it is burning too much on the top, we cover it with aluminum foil.
  4. Remove from the oven and sprinkle with sugar while it is still hot. Let it cool completely before eating.

Follow the entire Greek Easter Bread recipe in the album photos. Don’t miss any details so that they turn out perfect.

Tips for a Tsoureki, perfect Greek Easter bread

  • If we like raisins we can add a handful to the dough, we have to flour them before mixing them so that they don’t all stay on the bottom.
  • If we brush with beaten egg twice, letting it rest for 5 minutes between each pass, the bread will be even more shiny and golden. For a more professional finish we can sprinkle pearl sugar instead of normal   sugar before baking .

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