Tsoureki – Easter bread

photo-2Serves/makes: 1 x 500gr loaf


  • 300g plain flour
  • 10g dried yeast
  • 1tsp mahlepi
  • Pinch salt
  • 1tbs honey
  • 50ml warm water
  • 90ml milk
  • 2 eggs
  • Zest of 1 orange
  • 50gr unsalted butter, diced and at room temperature



  1. Place flour, yeast, mahlepi and salt into a mixer with a dough hook.
  2. Whisk the honey and the warm water until dissolved. Add the milk, one of the eggs and orange zest and whisk till combined.
  3. Add liquid to the dry ingredients and knead on a low speed for approx. 4 minutes until the dough is smooth. Gradually add the butter to the dough whilst mixing until incorporated.
  4. Place dough into a lightly greased bowl, cover with cling film and allow to prove for 35 – 40 minutes until double in size.
  5. Pre heat oven 175c fan forced.
  6. Knock back the dough to remove any trapped gasses. Divide the dough into 3 pieces. Roll each out with your hands until approx. 40cm in length. Pinch together the 3 lengths at one end, and plait dough. Pinch together the ends, place onto a lightly greased baking tray and leave to prove a second time for 20 minutes.
  7. Beat the remaining egg, lightly brush the loaf then bake for approx. 20 minutes.
  8. Allow to cool on a wire rack before serving.


Note: Traditionally also served with a dyed red hard-boiled egg pressed into the dough just before baking.

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