simple way to prepare any night of the week Tsourekia (Greek Easter bread)

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tsourekia (Greek Easter bread). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tsourekia (Greek Easter bread) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tsourekia (Greek Easter bread) is something that I’ve loved my entire life.

Table of Contents


  • 80ml (1/3 cup) water
  • 1/2 teaspoon caraway seeds
  • 250g butter, melted
  • 215g (1 cup) caster sugar
  • 375ml (1 1/2 cups) warm milk
  • 4 eggs, lightly whisked
  • Pinch of salt
  • 1 1/2 tablespoons (21g/3 sachets) dried yeast
  • 1.35kg (9 cups) self-raising flour
  • 1/2 teaspoon ground allspice
  • Olive oil, to grease
  • 2 coloured Greek Easter eggs (see Related recipes)
  • 25g (1/4 cup) flaked almonds
  • Butter, to serve


  • Step 1
    Place water and caraway seeds in a saucepan over medium heat and simmer for 2 minutes. Set aside for 10 minutes to cool and develop the flavours.
  • Step 2
    Combine the melted butter, sugar and 250ml (1 cup) of the warm milk in a large bowl. Gradually whisk in the egg and salt until combined. Add the caraway mixture and stir until well combined.
  • Step 3
    Combine yeast and remaining milk in a bowl and stir until yeast dissolves. Add the yeast mixture to the butter mixture and stir to combine. Gradually add the flour and allspice. Use a wooden spoon to stir until combined, then use your hands to bring dough together in the bowl.
  • Step 4
    Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Brush a large bowl lightly with oil to grease. Place the dough in the bowl and turn to coat in oil. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 2 hours or until dough doubles in size.
  • Step 5
    Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 15 minutes or until smooth. Set aside for 10 minutes to rest.
  • Step 6
    Brush 2 baking trays with oil to lightly grease. Divide the dough into 6 equal portions and roll each portion into a 40cm-long log. Place 3 dough portions side by side on a prepared tray and plait. Tuck ends under the loaf. Repeat with remaining dough to make another loaf.
  • Step 7
    Cover loaves with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until almost double in size.
  • Step 8
    Meanwhile, to make the glaze, whisk together the milk and egg yolk in a bowl.
  • Step 9
    Preheat oven to 180�C. Brush the tops of the loaves with glaze. Press 1 coloured egg into the top of each loaf so that only half the egg is exposed.
  • Step 10
    Sprinkle with almonds. Bake in oven for 45-50 minutes or until bread is golden and loaves sound hollow when tapped on bases. Serve sliced with butter.

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