Tsoureki - Greek Easter Bread Recipe
Tsoureki - Greek Easter Bread
Flavors of Greece
Total time: more than 2 hours

Preparation time: 20 minutes + 4 hours rising time in total
Baking time: 40-45 minutes
Oven temperature: 190° C (375° F)

Difficulty: Average
Chef's Note

A traditional Greek Easter bread adorned with hardboiled eggs that have been dyed red


Turn the bread over and knock on the bottom - if it sounds hollow, the bread is done; otherwise return it to the oven for a few minutes more.
For 1 loaf

- 450 g (1 lb.) white flour
- 175 ml (3/4 cup) lukewarm milk
- 20 g (2/3 oz.) yeast
- 140 ml (1/2 cup + 1 tbsp.) hot milk
- 1 tsp. allspice
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. caraway seed
- 50 g (3 tbsp.) butter
- 40 g (3 tbsp.) sugar
- 2 eggs

- 1 tbsp. water
- 1 tbsp. liquid honey
- 1 egg yolk
- Flaked almonds
- Small silver or gold leaves (optional - available in pastry shops)

Red eggs
- 3 eggs or more
- red food colouring
- 1 tbsp. white vinegar
- 1 tsp. olive oil
- 1 tsp. water

 Preparing the eggs

  1. Hard cook the eggs by boiling them in water for 10 minutes;
  2. remove from the boiling water and place on a rack to dry;
  3. in a small bowl, mix the food colouring with the hot water and vinegar; dip each egg into the dye and place on the rack to dry;
  4. oil a piece of paper towel and rub over each egg.

Making the bread

  1. In a large bowl, combine the flour, allspice, cinnamon, caraway and salt;
  2. in another bowl, dissolve the yeast in the 175 ml warm milk;
  3. in another bowl, cream the butter together with the sugar; whisk in the eggs and the 140 ml milk;
  4. slowly pour the yeast and butter mixtures into the centre of the flour, gradually blending the flour in until a dough is formed;
  5. place the dough on a floured work surface and knead for about 10 minutes until the dough is smooth and elastic;
  6. place into a lightly oiled bowl; cover with a cloth and let rise about 2 hours or until doubled in volume;
  7. knead and divide into 3 balls; roll each one out into a rectangle approximately 38 x 50 cm (15 x 20"); braid the three pieces together; fold under at each end to create nicely rounded ends;
  8. place the 3 coloured eggs onto the dough, pressing down a little; cover and let rise another hour;
  9. mix the beaten egg yolk with the honey and water; brush over the bread; sprinkle with the flaked almonds;
  10. place in a preheated 190° C (375° F) oven for 40-45 minutes.
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