Make Ahead
"Tsoureki" (Greek Easter Bread)
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6 Reviews
YunJi C.
July 18, 2023
Something is very wrong between the flour and liquid ratio - I had to add lots of water/milk to create the dough consistency. I am puzzled by the previous reviews. 3kgs of flour with just a half liter of milk (500g), six eggs (300-400g all together), and 450g butter is not enough to hydrate the dough. Am I missing something?
Despina Y.
April 10, 2017
In my part of Greece--Sparti--we only use masticha. I will have to try your version. I love cardamom--it's so fragrants--and I've never used mahlepi, so I'm excited to give this a go. Thanks for sharing!
Yolenis
October 31, 2014
Excellent recipe. Made it yesterday for Greek Easter and it came very close to my Thea's that we used to enjoy! I'll make this again
checker
March 15, 2011
Here in the States there is a large Greek community in Chicago, enough to be called 'Greektown' and allow the street signs to be written in Greek. This year I am going to marry into a Chicago Greek family. Being just "plain white" (like so many Americans, I am a Northern European mutt, so-to-speak) I have been scrutinized throughly when I attempt Greek cooking. Last Easter I made my boldest move yet when I made and brought "Gia-Gia Rice" to dinner. Fortunately even Gia-Gia thought it was a success. This year I am contemplating Tsoureki. This will be a good resource to study. Thank you for sharing!
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