Tsoureki (Greek Easter Bread)

April 4, 2012 · 9 comments

in breads/muffins,greek

I’m SO excited to have finally made my first tsoureki! Tsoureki (tsoo-reh-kee)  is the traditional Greek bread made at Easter (Pascha) time, and I love it. It’s slightly sweet and gets its unmistakable flavor from mahlepi, which is made from cherry seeds. I had my grandma bring some  home from Greece, but I actually ran across some in a semi-ethnic grocery store near me recently, so it can definitely be found in the states. You can also purchase it from Penzey’s.

I’ve been wanting to make my own for years, but the problem is, a recipe for a loaf or two (or even 4) of tsoureki doesn’t seem to exist. All recipes, my grandmothers’ included, use at least 30 cups of flour. No joke. Most Greeks always have a loaf on hand to take to someone else’s house, or just to give to someone who drops by. But I definitely don’t have that need, and also didn’t want to even think about cutting down a recipe that huge.

Thankfully, I found this recipe for 2 (sort of) loaves. I ended up halving the recipe below, which should have made one loaf. And it did. But I should have definitely, definitely made it into two.

Because it was huge.


I had to put it diagonally on my sheet pan just so it would (barely) fit and of course it stretched the limits of the pan and I ended up having square-ish ends, and not looking very braided when it was all said and done.

See what I mean?

For a minute, I was starting to wonder if the rising bread would bust through the oven door.

Anyway, despite its  massive size, the tsoureki turned out fabulously. It tasted exactly like the slightly sweet, eggy bready I’m used to. Many people compare it to Hawaiian bread, which I can see. I’d liken the texture and eggy-ness to challah, but tsoureki is a bit sweeter.

Normally, tsoureki should have a dyed red egg or two baked right into the loaf, but I had zero interest in dying eggs red (maybe next year with Zachary).

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