Tsoureki is a sweet, soft, fragrant Greek Easter bread which I first made last year in lockdown, having been unable to get Easter Eggs delivered.
We loved it, and it seems to have stuck as a tradition.
Of course, last year I had a proper kitchen, and a kitchen machine with a dough hook to take the strain. It needs a good fifteen minutes of kneading! This year was rather different.
I think that this was the most challenging thing I’ve tried to make in our tiny caravan kitchen so far, but it worked well, and we feasted on it for breakfast yesterday morning with enough left over for today too.
Rich with eggs, orange zest and mahlep, a spice made from ground cherry stones, it’s sweet, fragrant, soft and delicious. And all the more enjoyable for being a time consuming thing to make, and a once-a-year-treat.
Husband enjoyed his straight with no embellishments, washed down with a cup of coffee. I decided to Northern Up my slice with butter and rhubarb jam, Yorkshire style. Which was unutterably delicious. No judgements, now!
Here’s a link to the recipe I used if anyone wants to try it.
Tsoureki https://www.mygreekdish.com/recipe/tsoureki-recipe-traditional-greek-easter-bread/
Happy Easter to you all!
Ravencroft Skye 
Blooming good effort, sounds as if it was well worthwhile.
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Thanks Richard. Do you get this in Malta too?
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This looks delicious and much more professional than my Easter buns. Thank you for the recipe. I’m inspired, but first I must source the mahlep as I doubt I will find it in the local Co-Op.
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I bought it online from Amazon if that helps. I’m sure your easter buns were delicious!
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Thank you. I found some seed on Amazon – I prefer to grind my own spices, especially those which I rarely use.
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Impressive! ❤️
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This looks more difficult than anything I have tried up to this point. Just might have to give it a go. Looks delicious!
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It’s a bit more complicated than normal Bread, but not much. The key is warmth. Warmth to get the Yeast active and to get a good rise 👍
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That is a work of art, never mind the culinary job 😉
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Thank you 👍
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That looks so delicious. I am a lover of butter too, we don’t have real butter any more unfortunately (my daughter has a huge allergic reaction to animal proteins), but I make a fairly good margarine from olive oil and lecithin that does the trick.
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I’m glad that you’ve found a good substitute. I tried with several spreads over the years but never found anything that I liked better. For me it’s how it melts. I always found vegetable based alternatives melted strangely. But, needs must, and a severe allergy clearly takes precedence! How difficult that must be to manage.
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It can be difficult to manage, but it brings out our creativity.
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