There’s something magical about the smell of tsoureki, especially when it’s fresh out of the oven. The rich, aromatic scent fills the air, making it nearly impossible to resist.
With this recipe, we bring the comforting warmth and delightful aroma of Greek Easter bread into your home. Soft, fluffy, and topped with almond flakes, this tsoureki is the perfect treat for gatherings or a cozy family meal.
Whether you’re baking for a holiday or just to enjoy something delicious, this recipe will not disappoint. Let’s get started!
Why This Recipe Works

We love this tsoureki recipe because it combines tradition with ease. The dough is soft, light, and perfectly balanced with a subtle hint of lemon and mahlepi, which gives it that signature Greek flavor.
The addition of almond flakes provides a delightful crunch and enhances both the taste and presentation. The recipe is easy to follow and yields two loaves, perfect for sharing with friends and family.
What You Will Need
Ingredients:
- ½ cup lukewarm milk
- 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- ½ cube fresh yeast (20 g)
- 4 cups all-purpose flour
- ¾ cup granulated sugar
- Zest of 1 lemon
- ¾ cup lukewarm milk
- 3 oz softened butter
- 1 packet mahlepi (mahleb)
- 2 eggs (room temperature)
- Jam (your choice)
- Flaked almonds
Equipment Needed:
- Mixing bowls
- Measuring cups and spoons
- A baking tray
- Parchment paper
- Pastry brush
- Oven
How to Make Tsoureki Greek Easter Bread
Step 1. Activate the Yeast

In a bowl, combine the lukewarm milk, sugar, all-purpose flour, and fresh yeast. Stir gently and let it sit for about 15 minutes, or until the mixture becomes foamy.
Step 2. Prepare the Dough

In a large bowl, combine the flour, granulated sugar, lemon zest, lukewarm milk, softened butter, mahlepi, eggs, and the activated yeast mixture. Knead the dough until it is soft and elastic, about 10 minutes. Cover the bowl with a damp cloth and set it aside to rise for 90-120 minutes, or until it has doubled in size.
Step 3. Shape the Dough

Once the dough has risen, divide it into two equal parts. Then, divide each part into three smaller sections. You can twist these sections into braids or coat them with your favorite jam before braiding for an extra burst of flavor.
Step 4. Prepare for Baking

Place the braids onto a baking tray lined with parchment paper. Let them rest for about 30 minutes to allow the dough to rise a little more. In the meantime, preheat the oven to 180°C (350°F).
Step 5. Bake the Tsoureki

Before placing the bread in the oven, brush the tops with a beaten egg for a golden finish. Bake for 30-40 minutes or until the bread turns a rich golden brown and sounds hollow when tapped. Let the tsoureki cool completely.
Note: After the bread cools, drizzle with melted chocolate if desired for an extra indulgent touch.
Tips and Tricks
- For the best flavor, make sure your butter is softened but not melted. This ensures a smooth and cohesive dough texture.
- If you want a slightly sweeter tsoureki, feel free to add a little extra sugar.
- Mahlepi (or mahleb) can sometimes be tricky to find, but you can substitute with a pinch of ground cinnamon if needed, though it won’t have the same unique flavor.
- Be sure to check the tsoureki towards the end of baking by tapping the bottom. If it sounds hollow, it’s done!
Frequently Asked Questions

How can I store leftover tsoureki?
Store any leftover tsoureki in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 2 months.
Can I use dry yeast instead of fresh yeast?
Yes! If you prefer dry yeast, use one packet (about 7g) instead of fresh yeast. Activate it in lukewarm milk and follow the rest of the recipe as written.
Can I use a stand mixer for this recipe?
Absolutely! If you have a stand mixer, use the dough hook to knead the dough on a medium-low speed until it becomes smooth and elastic.
How do I know when the dough is ready to bake?
The dough should be doubled in size after rising. When shaping, it should be easy to work with and slightly tacky but not sticky.
Summary
This Tsoureki Greek Easter Bread recipe yields two wonderfully aromatic loaves, perfect for any special occasion or a cozy treat at home.
The combination of soft, fluffy dough with the distinctive flavor of mahlepi and a golden, almond-flaked top makes this bread a true delight.
Irresistible Tsoureki: The Ultimate Greek Easter Bread Recipe for Family and Friends
Enjoy the irresistible aroma and flavor of homemade Tsoureki Greek Easter Bread, perfect for any gathering.
Ingredients
½ cup lukewarm milk
1 tablespoon sugar
2 tablespoons all-purpose flour
½ cube fresh yeast (20 g)
4 cups all-purpose flour
¾ cup granulated sugar
Zest of 1 lemon
¾ cup lukewarm milk
3 oz softened butter
1 packet mahlepi (mahleb)
2 eggs (room temperature)
Jam (your choice)
Flaked almonds
Directions
- Activate the yeast by mixing milk, sugar, flour, and yeast, then let it foam for 15 minutes.
- In a large bowl, mix all the ingredients to form a soft dough. Let it rise for 90-120 minutes.
- Shape the dough into braids, optionally filling with jam.
- Let the dough rest for 30 minutes, then brush with beaten egg.
- Bake at 180°C (350°F) for 30-40 minutes until golden brown. Let cool and drizzle with melted chocolate if desired.