• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pastry Wishes
  • Home
  • Recipes
  • FREE E-BOOK
  • How-tos and Tips
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • FREE E-BOOK
  • How-tos and Tips
  • About
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • FREE E-BOOK
  • How-tos and Tips
  • About
  • Contact
×
  • Blueberry cake filling in a glass bowl with a spoon on a gray surface next to blueberries.
    Easy Blueberry Cake Filling
  • A close up of two Biscoff cheesecake cups in small tulip jars on a gray surface next to crushed Lotus Biscoff cookies.
    Easy No-bake Biscoff Cheesecake Cups
  • A strawberry whipped cream cake on a marble surface next to a pink towel and topped with fresh strawberries.
    Easy Strawberry Whipped Cream Cake
  • A closeup of a vanilla cupcake with an open paper liner topped with almond buttercream frosting.
    Easy Almond Buttercream Frosting
  • Cutting a slice of strawberry cake with coconut on a marble surface.
    Easy Strawberry Cake with Coconut Buttercream
  • A close up of a strawberries and cream cinnamon roll opened with a fork and topped with chopped strawberries next to a pink kitchen towel and a baking dish.
    Strawberries and Cream Cinnamon Rolls
  • A closeup of sliced chocolate chunk banana bread on a white surface next to two bananas.
    Chocolate Chunk Banana Bread Recipe
  • Peanut butter ganache swirled on a chocolate cupcake on a gray and white surface.
    Peanut Butter Ganache Recipe
  • Chocolate ganache with cocoa powder swirled on top of three chocolate cupcakes with an opened paper liner.
    How To Make Chocolate Ganache With Cocoa Powder (3 Ways)
  • Pink and white Valentine cake pops on a white plate and pink and white surface next to a jar filled with sugar.
    Easy Valentine Cake Pops
  • A closeup of a heart jam cookie in front of stacks of other cookies with a plate full of cookies in the background.
    Easy Heart Jam Cookies
  • An overhead shot of Oreo overnight oats with crushed Oreo cookies on a spoon next to Oreo cookies and oats.
    Easy Oreo Overnight Oats
Home » Recipes » All Recipes

Easy Tsoureki - Traditional Greek Easter Bread

Published: Apr 23, 2021 · Modified: Apr 13, 2025 by Voula with 13 Comments

Pin266
Share
266 Shares
Jump to Recipe Print Recipe

Tsoureki is a traditional Greek Easter bread that is buttery, sweet and aromatic. It's pillowy soft and infused with exotic spices.

loaf of tsoureki bread split in half on a kitchen towel with red eggs

Tsoureki is unlike any other sweet bread you’ve ever had! It is my absolute favorite kind of sweet bread because of its unique flavor!

In this post, I’ll show you how to make it, 2 different ways: No knead Tsoureki and Tsoureki made in a stand mixer.

Love sweet breads and rolls? Try my Fluffy Eggless Cinnamon Rolls, my Easy Swirled Cinnamon Raisin Bread, and my Classic Cinnamon Rolls.

Jump to:
  • What you'll need
  • How to make Tsoureki
  • Tips for the best Tsoureki
  • Ideas for Leftover Tsoureki
  • Frequently asked questions
  • More Greek recipes to try!
  • Recipe

What is Tsoureki?

Tsoureki (pronounced tsoo-RE-kee) is a traditional Greek sweet bread made during Easter, but other variations are also made throughout the year in Greece. It’s often decorated with red eggs, which symbolize the blood of Jesus Christ.

Tsoureki is a brioche-style bread with aromatic spices, similar to challah and other sweet breads found in various countries, however, it has 2 traditional ingredients that you won’t find in other sweet breads: mahleb and mastic gum. This is what makes this bread unique to Greek cuisine.

Tsoureki isn’t difficult to make, but you do need to plan ahead and be very patient. It does require time, but trust me, though, it is totally worth it!

Rave Reader Reviews ⭐⭐⭐⭐⭐

As a professional pastry chef and a Greek this is the best recipe I have found ever! None of the Greek ones ever worked for me, but this, oh this is EXQUISITE! I have to say this is the ONE AND ONLY recipe I will be using forever!
Thank you so much!!!!

-Helen

This tsoureki was so moist and delicious! Thanks for a great recipe!

- Tom

Very good recipe and easy to follow, and above all very tasty!

- Sister Joanna

What you'll need

tsoureki ingredients
  • Bread flour: I use bread flour instead of all purpose flour because it creates the perfect texture. Bread flour has more protein which is needed to create lots of gluten. It’s the gluten that gives you those strands and strings and makes the bread elastic. I have tried it with all purpose flour and it turned out OK, but it was drier and crumblier than the one made with bread flour.
  • Sugar: I use white, granulated sugar.
  • Eggs: I use 1 medium whole egg plus 1 egg yolk for the egg wash.
  • Spices & salt: Mahleb and mastic gum give this bread an extraordinary flavor! The salt also enhances the combination.
  • Butter: I use unsalted butter.
  • Yeast: I use active dry yeast for this recipe. You could use fresh yeast if you prefer.
  • Milk: I use low fat milk because that’s what we have at home, but you can use what you have.
  • Vanilla: Vanilla isn’t traditionally used in this recipe, however I think it really adds flavor. You could omit it, if you want.
  • Almonds: I top the bread with sliced almonds, but you could also use sesame seeds.

See the recipe card at the end of the post for quantities.

tsoureki bread on kitchen towel with orange and almond slices

WHAT MAKES THIS RECIPE STAND OUT FROM TRADITIONAL ONES

First of all, I use two different methods: one that doesn't require much kneading and one with a stand mixer.

But what really makes this recipe stand out is that it guarantees a stringy texture!

Tsoureki is ALL about the stringy texture inside! I have 2 super tips for getting the PERFECT stringy texture and making the bread incredibly soft and moist!  In the pictures below, you can see just how fluffy and stringy the bread is. This is what makes excellent Tsoureki.

Two pictures showing the stringy texture of pulled apart tsoureki bread.

BEFORE YOU START

Preheat the oven to 95°F / 35°C. Once the temperature is reached, turn the oven off. This will create a nice warm environment that will help the dough rise.

How to make Tsoureki

METHOD #1: NO KNEAD TSOUREKI

Stirring yeast and milk in a metal bowl.
  1. Whisk together the yeast, sugar and milk.
Activated yeast in a metal bowl.

2. Cover the bowl with plastic wrap and let it activate. It should take about 10-15 minutes.

Whisking together wet ingredients for tsoureki in a saucepan.

3. Whisk together the milk, butter, orange zest, sugar, vanilla and spices. Heat on low, but don't boil. Set it aside to cool.

Whisking an egg in a small metal bowl.

4. Whisk the egg and salt together and set it aside.

Stirring together wet and dry ingredients in a metal bowl with a spatula.

5. Add the wet ingredients to the flour and mix with a silicone spatula (or spoon).

Stirring shaggy tsoureki dough with a spatula in a metal dough.

6.  It will be very shaggy, wet and sticky. Do not be tempted to add more flour. 

A metal bowl of tsoureki dough covered with plastic wrap.

7. Cover with plastic wrap and let it rise.

Tsoureki dough that has risen and doubled in size in a metal bowl.

8. It should double in size. This could take about 2 hours.

Tsoureki dough in a metal bowl before it has risen.

9. Grease your hands and work surface with a bit of oil and stretch and fold the dough 10-12 times. Lightly grease a bowl and toss the dough in it to cover it on all sides.

Risen tsoureki dough in a metal bowl.

10. Cover with plastic wrap and let it rise again in the prepared heated oven until it doubles in size (about 1 hour).

Then you braid the dough and bake.

Keep reading to learn how to make different shapes!

METHOD #2: STAND MIXER

Whisking wet ingredients in a saucepan.
  1. In a saucepan, add the milk, butter, orange zest, sugar, vanilla & spices & whisk together. Heat on low, but do not boil.
Pouring a whisked egg into wet ingredients in a saucepan.

2. Whisk the egg and salt together and add it to the milk mixture.

Dry ingredients in a bowl of a stand mixer.

3. In a bowl of a stand mixer, add the flour and the active dry yeast.

Pouring wet ingredients over dry ingredients in a bowl of a stand mixer.

4. Add the milk/egg mixture and mix on high speed for 15 minutes.

Fully kneaded dough that's elastic being pulled from the bowl of a stand mixer.

5. The dough is properly kneaded when you can pull it from the bowl.

After that, grease a large bowl with vegetable oil and put the dough in it. Toss it around so it’s covered in oil. Cover with plastic wrap and then a clean kitchen towel. Place it in the preheated oven and let it rise until it’s double in size, about 2 hours.

Two metal bowls showing before and after rising of tsoureki dough.

HOW TO BRAID THE DOUGH

Kneading tsoureki dough into a log on a wooden surface.
  1. Grease your hands and shape the dough into a log.
Folding and stretching tsoureki dough on a wooden surface.

2. Stretch and fold the dough 10-12 times - this helps create the stringy texture.

Three dough balls of tsoureki dough on a wooden surface.

3. Cut the dough in half and then cut each half into 3 even pieces and form balls.

Three ropes of tsoureki dough pinched together at the top.

4. Roll out each ball into 3 ropes, about 18-20 inches (45-50 cm) long. Place 2 ropes side by side, and pinch the top ends together.

Braiding tsoureki dough ropes.

5. Place the 3rd rope in the middle and pinch the top ends together.

Braiding tsoureki dough ropes together.

6. Loosely braid the ropes. Start by placing the right rope over the middle one.

Pinching the ends of a braided tsoureki loaf.

7. Then place the left rope over the middle one and continue braiding to the end.

Pinching the tops of a braided tsoureki loaf.

8. Pinch the ends together and fold them under to seal the braid.

Placing tsoureki braided loaf in a round baking pan.

9. Then place it on a baking sheet or a round pan. Cover the dough and let it rest for about 30 minutes until it's slightly puffy.

Topping a braided tsoureki loaf with sliced almonds before baking.

10. Gently brush the tops with egg wash. Add the sliced almonds and bake.

no nead tsoureki on baking sheet
Freshly baked moist, aromatic Tsoureki bread!

HOW TO MAKE COILED TSOUREKI ROLLS

Instead of a straight braided loaf, you could make individual rolls, which are just perfect for breakfast! They are not only pretty, but they are really easy to make, too!

Coiling tsoureki rolls steps 1-6.

STEP 1: Roll the dough into two ropes, about 15 inches (38 cm) long and place them side by side.

STEP 2: Lift one rope and go over and then under the other rope.

STEP 3: Continue twisting (going over and under) until you reach the bottom.

STEP 4: Start at one end and begin rolling the dough into a spiral.

STEPS 5 & 6: Continue rolling and then pinch the end and tuck it under.

Tsoureki rolls in a basket next to red Easter eggs and a plate with a tsoureki roll.

Tips for the best Tsoureki

  • Before beginning, make sure your yeast hasn’t expired.
  • All the ingredients should be at room temperature when you start.
  • You really need bread flour to make tsoureki, as it has more protein needed to make gluten for the perfect texture.
  • For best results, I suggest measuring the flour properly with a digital scale, which is such a huge time-saver in the kitchen. Check out this post for more detailed information about how to measure flour properly.
  • If you can’t find ground mahleb and mastic gum, you can get them as seeds and easily grind the spices yourself in a spice grinder or food processor. You could also use a mortar and pestle. If you’re using a mortar and pestle, add half a teaspoon of sugar so that it’ll be easier to grind.
  • Be careful not to add more mastic gum than what is in the recipe. Too much mastic gum can make the Tsoureki very bitter.
  • Every kitchen is different and the environment plays a major role in how long it takes for the dough to rise. For me, it takes an average of 2 hours, but for some, it may take as long as 5, depending on how cold the kitchen is.
  • Be really gentle when brushing the top with the egg wash. Make sure not to poke the dough with the brush, otherwise, you might deflate it and it won’t come out as fluffy.
  • I always use a small glass baking dish filled with about 1-2 cups of hot water and put it under the tsoureki while it’s baking. This creates some steam that will make the tsoureki really soft, pillowy and shiny on top!
  • I’ve noticed that when I twist the ropes BEFORE I braid or shape them, it helps to create an even more stringier texture inside.
  • If you're not familiar with using active dry yeast, this article from King Arthur Baking is very informative.
close up of tsoureki bread cut in half on kitchen towel with red eggs in background

Ideas for Leftover Tsoureki

This sweet bread is heavenly on its own, however, I love using it for lots of other yummy treats, too! Here are a few ideas in case you have any leftovers:

  • Slice and toast it and then slather it with butter!
  • Use it to make caramelized croutons! It’s absolutely delish over this Chocolate Soup.
  • Make bread pudding with it.
  • Use it to make the most incredible French toast you’ve ever had.
  • Spread some Nutella over it.
  • Dip it into Greek coffee.
  • Spread some butter and jam or marmalade on it.
  • Cut into pieces and put over Greek yogurt. Sprinkle some walnuts or almonds and drizzle with honey.
  • Cut into pieces and serve with ice cream and pour some of this  Chocolate Syrup on top! DIVINE!

Frequently asked questions

What is mahleb?

Mahleb is ground cherry stone from St. Lucy’s cherry trees, which are popular throughout the Mediterranean. In Greece, it’s called mahlepi. Mahleb powder is very popular in numerous Greek and Middle Eastern pastries. It is extremely aromatic and offers a rich flavor, especially in baked goods.

What is mastic gum?

The Ancient Greeks harvested mastic over 2,000 years ago. Mastic is a resin from mastic trees. These trees are found in different parts of the world, but only the mastic trees on the island of Chios in Greece produce extractable resin, also known as mastic gum. Today, mastic gum is used for baking and cooking, but it’s also used in perfumes and cosmetics.

Can mahleb and mastic gum be substituted?

Unfortunately not. You could make this bread without them, but it won’t have the characteristic tsoureki flavor. But it will still be a really good sweet bread!

Where can I find mahleb and mastic gum?

In the US, you’ll usually find them in specialty stores or even in larger supermarkets, especially around Easter. You can also find them online.

Can I bake this bread with a dyed egg?

Many Greeks bake this bread with a dyed egg on top for Easter. If you want to add the egg, just tuck it into the braid before baking. I usually avoid this because I don’t like how the dye gets into the bread, so I usually add the eggs after I bake the bread and it has cooled.

How do you store it?

I usually wrap it in plastic wrap or a freezer bag. It will last for about 3-5 days at room temperature. Just make sure it’s cooled completely before wrapping it.

Can you freeze this bread?

Yes! I often freeze individual slices or small rolls after the bread has baked. You could freeze the entire loaf, too, if you want. Just make sure that it has completely cooled. Then wrap it in plastic wrap and put it in a freezer bag. You can freeze it for up to 2 months. To thaw, just put it in the refrigerator overnight, or let it thaw on the kitchen counter without removing the wrapping.

Can you make Tsoureki ahead of time?

Sure! You can prepare the dough and then put it in the refrigerator overnight. It will rise slowly. The next day, leave it out on the counter until it reaches room temperature. Then knead it for a few minutes before you start cutting, shaping and baking it.

Happy Baking!

~Voula

More Greek recipes to try!

  • Koulourakia greek easter cookie in the shape of a bunny.
    Easy Koulourakia (Traditional Greek Easter Cookies)
  • A slice of greek ekmek kataifi on a white plate.
    Greek Ekmek Kataifi
  • galatopita greek milk pie slice on a plate and pie dish in background
    Galatopita Greek Milk Pie
  • a slice of Portokalopita Greek Orange Phyllo Cake on a plate with orange slices on top
    Portokalopita - Greek Orange Phyllo Cake

Let me know how this Tsoureki (Greek Easter bread) turns out for you in the comments below! I’d love to hear from you!

Recipe

tsoureki square

Easy Tsoureki - Traditional Greek Easter Bread (2 Ways: No-knead & Mixer)

Tsoureki is a traditional Greek Easter bread that is buttery, sweet and aromatic. It's pillowy soft and infused with exotic spices.
4.43 from 7 votes
Print Pin Rate SaveSaved! Share by Email
Course: Breakfast, Dessert
Cuisine: Greek
Prep Time: 1 hour hour
Cook Time: 40 minutes minutes
Rising Time: 3 hours hours 30 minutes minutes
Total Time: 5 hours hours 10 minutes minutes
Servings: 2 loaves or 1 loaf and 4 medium rolls
Author: Voula
Prevent your screen from going dark

Ingredients

For the yeast mixture (for the no knead method only)

  • ½ cup warm milk (not hot) (125 ml)
  • 1 teaspoon sugar
  • 0.6 oz (16 g) active dry yeast (about 2 packets)

For the dough

  • ½ cup milk (125 ml) for the no knead method OR 1 cup milk (250ml) for the stand mixer method
  • 2.5 oz (70 g) (½ a stick + 1 tablespoon) unsalted butter 
  • zest from one orange
  • 1 cup sugar (200 g/ 7 oz)
  • 1 teaspoon vanilla (optional)
  • 1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) 
  • ½ teaspoon finely ground mastic gum (about 5-7 whole mastic gum pieces)
  • 1 medium egg (about 50 g / 1.8 oz), at room temperature
  • ¼ teaspoon salt
  • 4 ½ cups + 2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted
  • some light vegetable oil to grease the bowl, about 2 tablespoons

For the topping

  • 1 egg yolk
  • 1 teaspoon water
  • about ¼ cup (30g sliced almonds)

Note:

For best results, please read through the full post before beginning the recipe.

Instructions

No knead Tsoureki

    Before you start

    • Preheat your oven to 95°F / 35°C. Once the temperature is reached, turn the oven off.
    •  Line a baking sheet with parchment paper. Set it aside.
    • If you have whole mastic pieces and mahleb seeds, grind them separately in a food processor, spice grinder, or mortar and pestle. Then measure them accordingly and set aside. Don't add more mastic gum because it will make the bread bitter.
      1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) , ½ teaspoon finely ground mastic gum (about 5-7 whole mastic gum pieces)

    Activate the yeast

    • In a medium-sized bowl, add the active dry yeast, a teaspoon of sugar and the ½ cup warm milk (not hot). Stir everything together. 
      1 teaspoon sugar, 0.6 oz (16 g) active dry yeast (about 2 packets)
    • Cover the bowl with plastic wrap and let it activate. It should take about10-15 minutes.

    Make the dough

    • In a saucepan, add the ½ cup milk, butter, orange zest, sugar, vanilla and spices and whisk together.
      Gently heat on low until butter & sugar melt - do not boil. If it's too hot, set it aside to cool.
      2.5 oz (70 g) (½ a stick + 1 tablespoon) unsalted butter , zest from one orange, 1 cup sugar (200 g/ 7 oz), 1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) 
    • In a small bowl, whisk together the egg and salt and set it aside.
      1 medium egg (about 50 g / 1.8 oz), at room temperature, ¼ teaspoon salt
    • Add all the wet ingredients (the egg mixture , the cooled milk mixture, and the activated yeast) to the flour and mix with a silicone spatula (or spoon). It will be very shaggy and wet. Do not add more flour.
      4 ½ cups + 2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted
    • Cover with plastic wrap and let it rise in the preheated oven until it's doubled in size (about 2 hours or longer). The dough needs to rise properly, otherwise the bread will become dense (see the picture tutorials in the post).
    • Take the dough out of the oven. Grease your hands and work surface with oil and stretch and fold the dough 10-12 times.
      some light vegetable oil to grease the bowl, about 2 tablespoons
    • Grease a large bowl with the oil and put the dough in it. Toss it around so it’s covered in oil on all sides. Cover the bowl with plastic wrap and then a clean kitchen towel. Let it rise again in the prepared oven until it’s double in size, about 1 hour (maybe longer).

    Shape & Braid the Dough

    • Remove the dough from the oven. Turn the oven back on and preheat it to 350°F / 180°C.
    • Lightly grease your hands with oil and shape the dough into a log. If you want you can lightly grease your work surface, too. 
    • Stretch and fold the dough again, 10-12 times (this helps create a stringy texture).
    • Cut the dough in half (I like to weigh it first to get 2 even pieces) and then cut each half into 3 even pieces and form balls. 
    • Roll each ball into 3 long ropes, about 18-20 inches (45-50 cm) long. Make sure each has even thickness throughout.
    • Place 2 ropes next to each other, vertically, about 2-3 inches (5-8 cm) apart and then pinch the top ends together.  Place the 3rd rope in the middle and pinch the top ends together again.
    • Start braiding them loosely. Place the right rope over the middle one, then the left over the middle one. Repeat until the braid is complete and you reach the end. Pinch the bottom ends together and tuck them under to seal. Braid the top end fold under to seal (this is optional, I just think it looks nicer when I do this after I finish the braid).
    • Place it on the prepared baking sheet and straighten it out, if necessary.
    • Repeat the process with the remaining dough (or divide the remaining dough into 8 pieces & refer to the post to make coiled rolls).
    • Cover with plastic wrap and let it rest for about 30 minutes, until it gets slightly puffy.
    • Fill a small glass baking dish with 1-2 cups of hot water and place it on the lowest rack in the oven. 

    Make the egg wash

    • In a small bowl, mix the egg yolk and water together until just combined.
      1 egg yolk, 1 teaspoon water
    • Gently brush the tops with the egg wash. Make sure not to poke the dough with the brush, otherwise, you might deflate it and it won’t come out as fluffy.
    • Sprinkle with the almond slices.
      about ¼ cup (30g sliced almonds)
    • Place the bread on the rack above the dish with the hot water. Bake for about 30-40 minutes, or until it’s a deep golden brown.
    • When it’s done, let it cool for about 10 minutes before cutting.
    • It can be stored at room temperature for about 3-5 days. Make sure it has cooled completely first and then wrap it in plastic wrap and then a freezer bag or an airtight container. 
    • Enjoy!

    Stand Mixer Method

    • In a saucepan, add the 1 cup milk, butter, orange zest, sugar, vanilla & spices & whisk together. Don't be tempted to add more mastic gum because it will make the bread bitter.
      1 teaspoon sugar, 2.5 oz (70 g) (½ a stick + 1 tablespoon) unsalted butter , zest from one orange, 1 cup sugar (200 g/ 7 oz), 1 teaspoon vanilla (optional), 1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) 
    • Gently heat on low until butter & sugar melt - do not boil (it should be no more than 100°F /40°C).
    • Whisk the egg and salt together and add it to the milk mixture.
      1 medium egg (about 50 g / 1.8 oz), at room temperature, ¼ teaspoon salt
    • Into a bowl of a stand mixer, add the flour and the active dry yeast.
      4 ½ cups + 2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted, 0.6 oz (16 g) active dry yeast (about 2 packets)
    • Add the milk/egg mixture and mix on medium-high speed for exactly 15 minutes - it will look very sticky, but it'll come together - don't add more flour. You’ll know it’s fully kneaded when it doesn’t stick to the sides of the bowl and most of it gathers around the hook. 
    • Grease a large bowl with vegetable oil and put the dough in it. Toss it around so it’s covered in oil.
      some light vegetable oil to grease the bowl, about 2 tablespoons
    • Cover with plastic wrap and then a clean kitchen towel. Place it in the preheated oven and let it rise until it’s double in size, about 2 hours (or longer). The dough needs to rise properly, otherwise the bread will become dense (see the picture tutorials in the post).
    • Then braid the dough and bake as instructed above.
    • Enjoy!

    Notes

    Rise Time
    Allow dough to rise until doubled (see picture tutorial in post). This may take anywhere from 2-5 hours depending on your kitchen's temperature. If the dough doesn't rise, the Tsoureki bread will be dense without the characteristic stringy texture.
    FREEZING OPTIONS
    Tsoureki can be frozen for up to 2 months. You can either freeze individual slices or the whole loaf. Just make sure the bread has cooled completely. Then wrap in plastic wrap and put in a freezer bag. To thaw, just put it in the refrigerator overnight, or let it thaw on the kitchen counter without removing the wrapping.
    Picture Tutorial & Tips
    I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
    Baking Measurements
    I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
    More Greek Recipes to try!
    Greek Ekmek Kataifi 
    Koulourakia Greek Easter Cookies
    Galatopita - Easy Greek Milk Pie (Crustless)
    Portokalopita - Greek Orange Phyllo Cake
     © Pastry Wishes 
    Did you make this recipe?Leave a comment below & tag me on Instagram @pastry.wishes !
    Pin266
    Share
    266 Shares
    « The Best Vegan Chocolate Chip Muffins (Quick + Easy)
    Easy Strawberry Charlotte Cake with Fresh Strawberries »

    Reader Interactions

    Comments

    1. Tom

      March 16, 2022 at 7:39 pm

      5 stars
      This tsoureki was so moist and delicious! Thanks for a great recipe!

      Reply
      • Voula

        March 16, 2022 at 7:41 pm

        Hello, Tom! I'm so glad the recipe was a success! Yay!

        Reply
    2. Sister Joanna

      March 19, 2025 at 8:10 am

      5 stars
      Very good recipe and easy to follow, and above all very tasty!

      Reply
      • Voula

        March 19, 2025 at 6:06 pm

        Aww, thank you so much! You made my day!❤️

        Reply
    3. Helen

      April 13, 2025 at 10:28 am

      5 stars
      I have to say this is the ONE AND ONLY recipe I will be using forever! I am Greek and a professional pastry chef and I have tried many Greek tsoureki recipes and honest

      Reply
    4. Helen

      April 13, 2025 at 10:30 am

      5 stars
      As a professional pastry chef and a Greek this is the best recipe I have found ever! None of the Greek ones ever worked for me, but this, oh this is EXQUISITE!
      Thank you so much!!!!

      Reply
      • Voula

        April 13, 2025 at 4:46 pm

        Awww! Thank you so much for your kind words—your feedback truly made my day! Hearing this from a professional pastry chef, especially someone who grew up with tsoureki, means more than I can say. This is the kindest compliment I could ever hope for. ❤️

        Reply
    5. Afroditi

      April 14, 2025 at 5:55 am

      5 stars
      Turned out amazing ! Will definitely make it again next Easter!

      Reply
      • Voula

        April 14, 2025 at 5:53 pm

        Yay! Glad you enjoyed it!❤️

        Reply
    6. Diane Flohr

      April 19, 2025 at 8:56 pm

      1 star
      Sorry but you’re not clear on the amount of milk for the stand mixer method. I used 1/2 cup milk for the dough but for the no knead recipie it calls for a full cup. Ball seems dry after mixing….im just confused and now have to start all over?

      Reply
      • Voula

        April 19, 2025 at 11:25 pm

        Hi Diane! I'm terribly sorry for the confusion and the inconvenience! Yes, you're right, the total milk is 1 cup for both methods. I have edited it in the recipe card. Thanks for pointing it out.

        Reply
    7. Joanna

      May 04, 2025 at 1:06 pm

      5 stars
      We made the tsoureki using your recipe and that turned out amazing. Instead of adding the orange zest we added a teaspoon of cardamom.
      A must try!

      Reply
      • Voula

        May 04, 2025 at 5:55 pm

        So glad you liked it! Cardamom instead of orange zest sounds amazing—such a cozy twist. Thanks for giving the recipe a try and for sharing your version! ❤️

        Reply
    4.43 from 7 votes

    Thanks for stopping by! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Voula!

    about me photo

    I’m a self-taught baker, recipe developer and aspiring food photographer with a passion for baking. I believe making desserts from scratch doesn’t have to be intimidating or complicated. Learn more about me ...

    Popular

    • A white baking dish with French cherry clafoutis on a pink surface next to cherries.
      French Cherry Dessert (Clafoutis Aux Cerises)

    • Virgin mojito with sprite, mint leaves, ice and lime in a glass.
      Virgin Mojito Recipe With Sprite

    • A slice of greek ekmek kataifi on a white plate.
      Greek Ekmek Kataifi

    • Apple pie tartlets on burlap next to two apples and two cinnamon sticks on a wooden surface.
      Apple Pie Tartlets

    • Peanut butter fudge squares in a white bowl.
      No Bake Peanut Butter Fudge

    • A close up of strawberry and apple crumble in a white baking dish.
      Easy Strawberry and Apple Crumble

    FREE E-BOOK

    Seasonal

    • Placing a slice of vanilla cake with strawberry filling onto a white plate.
      Vanilla Cake With Strawberry Filling

    • A stack of three strawberry cheesecake cookies on parchment paper next to strawberries and a white napkin.
      Strawberry Cheesecake Cookies

    • Koulourakia greek easter cookie in the shape of a bunny.
      Easy Koulourakia (Traditional Greek Easter Cookies)

    • tsoureki square
      Easy Tsoureki - Traditional Greek Easter Bread

    • A close up of strawberry and apple crumble in a white baking dish.
      Easy Strawberry and Apple Crumble

    • Overhead shot of a strawberry charlotte cake on a pink surface next to strawberries and flowers.
      Easy Strawberry Charlotte Cake with Fresh Strawberries

    • No churn strawberry ice cream in a glass bowl on a pink surface.
      Easy Homemade Strawberry Ice Cream Without an Ice Cream Maker (+ Tips)

    • strawberry jam
      Easy Strawberry Jam (Without Pectin + Tips)

    Footer

    ↑ back to top

    INFO

    • About
    • Privacy Policy

    FOLLOW

    RECIPES

    • All Recipes

    CONTACT

    • Contact Us

    Copyright © 2025 Pastry Wishes

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.