25+ Irresistible Greek Easter Bread Recipes to Elevate Your Holiday Feast

Easter is a time for celebration, and in Greece, one of the most cherished traditions is baking Greek Easter bread. Known for its rich flavors, soft texture, and beautiful braided shapes, Greek Easter bread, or Tsoureki, is more than just a delicious treat—it’s a symbol of the holiday’s joy and renewal.

This aromatic bread is often flavored with spices, citrus, or even sweet fillings, making it a versatile and festive addition to your Easter table. In this article, we’ll explore 25+ Greek Easter bread recipes that will help you master the art of Tsoureki and bring a touch of Greek tradition to your holiday celebrations.

From classic recipes to creative twists, these breads will not only satisfy your taste buds but also add a delightful touch to your Easter festivities.

25+ Irresistible Greek Easter Bread Recipes to Elevate Your Holiday Feast

Greek Easter bread is more than just a recipe—it’s a tradition steeped in history and symbolism. With these 25+ recipes, you’ll have a wide array of options to choose from, whether you’re seeking the comforting flavors of classic Tsoureki or adventurous new twists on this beloved bread.

Each recipe offers a unique way to celebrate Easter and showcase your baking skills, making your holiday gatherings even more special. As you prepare these delicious breads, you’ll not only be honoring a cherished tradition but also creating new memories with your loved ones. So roll up your sleeves, preheat your oven, and get ready to enjoy the delightful process of baking Greek Easter bread.

Happy baking and even happier Easter!

Traditional Greek Easter Bread (Tsoureki)

Tsoureki is a classic Greek Easter bread known for its rich, slightly sweet flavor and soft, fluffy texture. Traditionally enjoyed during the Easter period, this bread is often flavored with spices like mastiha (a resin from the mastic tree) and mahleb (a spice made from cherry pits). Tsoureki is typically braided and decorated with red-dyed eggs, symbolizing the resurrection and new life.

Ingredients:

• 1 cup milk
• 1/2 cup butter
• 1/2 cup sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground mahleb
• 1/2 teaspoon mastiha (optional)
• 4 large eggs
• 1 tablespoon lemon zest
• Red-dyed Easter eggs (optional)

Instructions:

1. Prepare the Dough: Heat the milk and butter in a small saucepan until the butter is melted and the mixture is warm (about 110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes until frothy.
2. Mix the Ingredients: In a large bowl, combine 3 cups of flour, salt, mahleb, and mastiha. Make a well in the center and add the yeast mixture, eggs, and lemon zest. Mix until combined. Gradually add the remaining flour, a little at a time, until a soft dough forms.
3. Knead and Rise: Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
4. Shape the Bread: Punch down the dough and divide it into three equal parts. Roll each part into a long rope and braid them together, pinching the ends to seal. Place the braided loaf on a greased baking sheet. If using, nestle the red-dyed eggs in the braid.
5. Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Cool: Allow the bread to cool on a wire rack before slicing.

Traditional Greek Easter bread, or Tsoureki, is not just a treat for the taste buds but also a symbol of Easter’s joyous celebration. Its distinctive flavor, enriched by mahleb and mastiha, combined with its beautiful braided shape and festive red eggs, makes it a centerpiece of Greek Easter festivities. Enjoy this bread fresh out of the oven or toasted with a bit of butter, and savor the taste of a time-honored tradition.

Orange-Scented Greek Easter Bread

This variant of Greek Easter bread infuses a delightful orange flavor into the traditional Tsoureki, offering a refreshing twist on the classic recipe. The use of orange juice and zest gives the bread a fragrant aroma and a subtle citrusy sweetness that complements the soft, fluffy texture of the dough.

Ingredients:

• 1 cup warm milk
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon orange zest
• 1/2 cup freshly squeezed orange juice
• 3 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar, for sprinkling (optional)

Instructions:

1. Activate the Yeast: Warm the milk and butter in a saucepan until the butter melts and the mixture is warm to the touch (about 110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes until bubbly.
2. Prepare the Dough: In a large bowl, combine 3 cups of flour and salt. Make a well in the center and add the yeast mixture, orange zest, orange juice, and eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms.
3. Knead and Rise: Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid as desired. Place it on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar if desired. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and cooked through.
5. Cool: Let the bread cool on a wire rack before slicing.

This Orange-Scented Greek Easter bread offers a vibrant twist on the traditional Tsoureki, infusing it with a refreshing citrus flavor that brightens up the classic recipe. Its soft texture and aromatic orange zest make it a perfect addition to your Easter brunch or a delightful treat any time of year. The subtle sweetness and fragrant aroma will make it a favorite among family and friends.

Almond-Studded Greek Easter Bread

For those who enjoy a nutty flavor, this Almond-Studded Greek Easter bread adds a delightful crunch to the soft, sweet bread. Studded with slivers of almond and lightly glazed with a sugary coating, this version of Greek Easter bread is perfect for a festive occasion or as a special treat.

Ingredients:

• 1 cup milk
• 1/2 cup butter
• 1/2 cup sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 large eggs
• 1/2 cup slivered almonds
• 1/4 cup milk (for brushing)
• 1 tablespoon sugar (for sprinkling)

Instructions:

1. Prepare the Dough: Heat the milk and butter in a saucepan until the butter is melted and the mixture is warm (110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let sit for 5-10 minutes until frothy.
2. Mix Ingredients: In a large bowl, combine 3 cups of flour, salt, and cinnamon. Make a well in the center and add the yeast mixture and eggs. Mix until combined, adding the remaining flour gradually until a soft dough forms.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape the Bread: Punch down the dough and shape it into a loaf or braid. Place it on a greased baking sheet. Brush with milk and sprinkle with slivered almonds and sugar. Bake at 350°F (175°C) for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.
5. Cool: Allow the bread to cool on a wire rack before serving.

The Almond-Studded Greek Easter bread offers a delightful twist on the traditional recipe, adding a crunchy texture and nutty flavor that pairs wonderfully with the sweet, soft bread. The addition of slivered almonds and a touch of cinnamon enhances the overall taste and makes this bread a standout at any festive gathering. Enjoy it as a special Easter treat or as a flavorful addition to your brunch spread.

Lemon-Ricotta Greek Easter Bread

This Lemon-Ricotta Greek Easter bread combines the traditional soft and sweet texture of Tsoureki with the creamy richness of ricotta cheese and the fresh zing of lemon. The result is a delightful bread with a tender crumb and a burst of citrus flavor that brightens up the Easter table.

Ingredients:

• 1 cup whole milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 3 cups all-purpose flour
• 1 cup ricotta cheese
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 3 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar, for sprinkling (optional)

Instructions:

1. Activate the Yeast: Warm the milk and butter in a saucepan until the butter is melted and the mixture is lukewarm (about 110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes until frothy.
2. Prepare the Dough: In a large bowl, combine 2 cups of flour and salt. In a separate bowl, mix the ricotta cheese, lemon zest, and lemon juice. Add the yeast mixture and ricotta mixture to the flour, followed by the eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar if desired. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and cooked through.
5. Cool: Let the bread cool on a wire rack before slicing.

The Lemon-Ricotta Greek Easter bread offers a luscious twist on the classic recipe with its rich, creamy texture and zesty lemon flavor. The addition of ricotta adds a moist, tender crumb that complements the subtle sweetness of the bread. Perfect for a festive Easter brunch or a special treat, this bread combines tradition with a refreshing citrus touch.

Honey-Walnut Greek Easter Bread

Honey-Walnut Greek Easter bread is a sweet and nutty variation that infuses the classic Tsoureki with the rich flavors of honey and toasted walnuts. This bread boasts a delightful crunch from the walnuts and a sweet, sticky glaze that makes it a perfect centerpiece for your Easter celebration.

Ingredients:

• 1 cup warm milk
• 1/2 cup unsalted butter
• 1/2 cup honey
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1/2 cup chopped walnuts
• 1/4 cup honey (for glazing)
• 1 tablespoon chopped walnuts (for topping)

Instructions:

1. Prepare the Yeast: Heat the milk and butter in a saucepan until the butter is melted and the mixture is warm (about 110°F). Stir in the honey until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
2. Mix the Dough: In a large bowl, combine 3 cups of flour, salt, and cinnamon. Make a well in the center and add the yeast mixture and eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms. Fold in the chopped walnuts.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and cooked through.
5. Glaze and Finish: While the bread is still warm, brush with additional honey and sprinkle with extra chopped walnuts. Allow to cool on a wire rack before serving.

Honey-Walnut Greek Easter bread adds a layer of sweetness and texture to the traditional recipe with its rich honey glaze and crunchy walnuts. The combination of flavors creates a festive and indulgent treat that will impress your guests. Whether enjoyed as a centerpiece for Easter or as a delightful snack, this bread brings a touch of elegance and flavor to any occasion.

Cinnamon Raisin Greek Easter Bread

Cinnamon Raisin Greek Easter bread brings a comforting, spiced twist to the classic Tsoureki. Infused with aromatic cinnamon and plump raisins, this variation adds warmth and sweetness to your Easter feast. It’s perfect for breakfast, dessert, or simply enjoying with a cup of tea.

Ingredients:

• 1 cup warm milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup raisins
• 2 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar (for sprinkling)

Instructions:

1. Activate the Yeast: Warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm (110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
2. Prepare the Dough: In a large bowl, combine 3 cups of flour, salt, and cinnamon. Make a well in the center and add the yeast mixture and eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms. Fold in the raisins.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
5. Cool: Allow the bread to cool on a wire rack before slicing.

Cinnamon Raisin Greek Easter bread offers a cozy, spiced twist on the traditional Tsoureki, featuring the warm flavors of cinnamon and the sweet chewiness of raisins. This variation adds a delightful richness and sweetness that complements the classic texture of Greek Easter bread. Ideal for enjoying with coffee or tea, this bread will become a beloved part of your Easter celebrations.

Apricot-Pistachio Greek Easter Bread

Apricot-Pistachio Greek Easter bread introduces a delightful combination of sweet and nutty flavors to the traditional Tsoureki. The chewy apricots and crunchy pistachios add a unique texture and taste, making this bread a standout at any Easter gathering. The subtle sweetness of apricots pairs beautifully with the rich, nutty notes of pistachios.

Ingredients:

• 1 cup warm milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup chopped pistachios
• 1/2 cup chopped dried apricots
• 3 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar, for sprinkling

Instructions:

1. Activate the Yeast: Warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm (110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
2. Prepare the Dough: In a large bowl, combine 3 cups of flour and salt. Make a well in the center and add the yeast mixture and eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms. Gently fold in the pistachios and apricots.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
5. Cool: Allow the bread to cool on a wire rack before slicing.

Apricot-Pistachio Greek Easter bread offers a flavorful twist on the classic Tsoureki, with the sweet and tangy apricots balancing the rich, nutty pistachios. This bread makes a beautiful and delicious addition to your Easter table, perfect for breakfast or as a festive treat. Its unique combination of textures and flavors will delight your guests and add a touch of elegance to your celebration.

Vanilla Bean Greek Easter Bread

Vanilla Bean Greek Easter bread brings a sophisticated touch to the traditional recipe with the inclusion of real vanilla bean. The warm, aromatic flavor of vanilla enhances the bread’s sweetness and pairs perfectly with the soft, fluffy texture. This variation is ideal for those who appreciate a subtle yet refined flavor profile.

Ingredients:

• 1 cup whole milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 vanilla bean, split and scraped
• 3 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar, for sprinkling

Instructions:

1. Activate the Yeast: Heat the milk and butter in a saucepan until the butter is melted and the mixture is lukewarm (about 110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
2. Prepare the Dough: In a large bowl, combine 3 cups of flour and salt. Make a well in the center and add the yeast mixture, vanilla seeds, and eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
5. Cool: Allow the bread to cool on a wire rack before slicing.

Vanilla Bean Greek Easter bread adds a luxurious touch to the traditional Tsoureki with its rich vanilla flavor. The use of real vanilla bean creates a depth of flavor that enhances the bread’s natural sweetness, making it a refined choice for your Easter celebration. This bread pairs wonderfully with coffee or tea and will impress guests with its subtle elegance.

Cranberry-Orange Greek Easter Bread

Cranberry-Orange Greek Easter bread combines the tartness of cranberries with the bright, citrusy flavor of orange. This vibrant variation of Tsoureki is perfect for adding a refreshing twist to your Easter table. The combination of dried cranberries and orange zest creates a bread that’s both visually appealing and deliciously tangy.

Ingredients:

• 1 cup warm milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup dried cranberries
• 1 tablespoon orange zest
• 3 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar, for sprinkling

Instructions:

1. Activate the Yeast: Warm the milk and butter in a saucepan until the butter is melted and the mixture is lukewarm (about 110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
2. Prepare the Dough: In a large bowl, combine 3 cups of flour and salt. Make a well in the center and add the yeast mixture, orange zest, and eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms. Fold in the dried cranberries.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
5. Cool: Allow the bread to cool on a wire rack before slicing.

Cranberry-Orange Greek Easter bread brings a burst of tangy freshness to the classic Tsoureki. The combination of dried cranberries and orange zest creates a vibrant, flavorful bread that is perfect for springtime gatherings. This bread is a delightful addition to your Easter spread and is sure to be a hit with its zesty flavor and beautiful presentation.

Almond-Cherry Greek Easter Bread

Almond-Cherry Greek Easter bread combines the rich, nutty flavor of almonds with the sweet-tart taste of cherries. This variation of Tsoureki adds a delightful crunch from the almonds and a burst of fruity sweetness from the cherries, creating a festive and flavorful bread that’s perfect for celebrating Easter.

Ingredients:

• 1 cup warm milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup sliced almonds
• 1/2 cup dried cherries
• 3 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar, for sprinkling

Instructions:

1. Activate the Yeast: Warm the milk and butter in a saucepan until the butter is melted and the mixture is lukewarm (about 110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
2. Prepare the Dough: In a large bowl, combine 3 cups of flour and salt. Make a well in the center and add the yeast mixture and eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms. Fold in the sliced almonds and dried cherries.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
5. Cool: Allow the bread to cool on a wire rack before slicing.

Almond-Cherry Greek Easter bread offers a delicious combination of nutty and fruity flavors that elevate the classic Tsoureki. The crunchy almonds and sweet cherries make this bread a standout choice for your Easter celebration, adding both texture and taste. This variation is perfect for breakfast, brunch, or as a special treat during the holiday season.

Raspberry-Lemon Greek Easter Bread

Raspberry-Lemon Greek Easter bread features a delightful blend of tangy raspberries and zesty lemon, creating a refreshing twist on the traditional Tsoureki. The bright flavors and soft texture make this bread a vibrant addition to your Easter table, ideal for those who enjoy a touch of fruitiness in their baked goods.

Ingredients:

• 1 cup warm milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup fresh raspberries
• 1 tablespoon lemon zest
• 3 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar, for sprinkling

Instructions:

1. Activate the Yeast: Warm the milk and butter in a saucepan until the butter is melted and the mixture is lukewarm (about 110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
2. Prepare the Dough: In a large bowl, combine 3 cups of flour and salt. Make a well in the center and add the yeast mixture, lemon zest, and eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms. Gently fold in the raspberries.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
5. Cool: Allow the bread to cool on a wire rack before slicing.

Raspberry-Lemon Greek Easter bread brings a burst of fruity freshness to the classic Tsoureki. The combination of tangy raspberries and zesty lemon creates a flavorful bread that is both vibrant and delicious. This bread is perfect for a springtime brunch or as a special treat during the Easter festivities, offering a delightful balance of sweetness and tartness.

Coconut-Pineapple Greek Easter Bread

Coconut-Pineapple Greek Easter bread combines tropical flavors for a sunny twist on the traditional Tsoureki. The sweet coconut and juicy pineapple add a burst of exotic flavor, making this bread a tropical delight that’s perfect for celebrating Easter or any festive occasion.

Ingredients:

• 1 cup warm milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shredded coconut
• 1/2 cup crushed pineapple, drained
• 3 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar, for sprinkling

Instructions:

1. Activate the Yeast: Warm the milk and butter in a saucepan until the butter is melted and the mixture is lukewarm (about 110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
2. Prepare the Dough: In a large bowl, combine 3 cups of flour and salt. Make a well in the center and add the yeast mixture, eggs, shredded coconut, and crushed pineapple. Mix until combined. Gradually add the remaining flour until a soft dough forms.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
5. Cool: Allow the bread to cool on a wire rack before slicing.

Coconut-Pineapple Greek Easter bread adds a touch of the tropics to your Easter celebration with its sweet coconut and juicy pineapple. This variation of Tsoureki offers a unique and flavorful twist that brings a bit of sunshine to your table. Ideal for a festive brunch or as a special treat, this bread combines exotic flavors with the beloved softness of traditional Easter bread.

Chocolate Hazelnut Greek Easter Bread

Chocolate Hazelnut Greek Easter bread blends rich chocolate with the nutty crunch of hazelnuts, offering a decadent twist on the traditional Tsoureki. This indulgent bread is perfect for chocolate lovers and adds a touch of luxury to your Easter celebration. Its soft, slightly sweet dough pairs beautifully with the creamy chocolate and toasted hazelnuts.

Ingredients:

• 1 cup warm milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup chopped hazelnuts
• 1/2 cup chocolate chips
• 3 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar, for sprinkling

Instructions:

1. Activate the Yeast: Warm the milk and butter in a saucepan until the butter is melted and the mixture is lukewarm (about 110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
2. Prepare the Dough: In a large bowl, combine 3 cups of flour and salt. Make a well in the center and add the yeast mixture and eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms. Gently fold in the chopped hazelnuts and chocolate chips.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
5. Cool: Allow the bread to cool on a wire rack before slicing.

Chocolate Hazelnut Greek Easter bread is a delightful treat that combines the richness of chocolate with the nutty flavor of hazelnuts. This luxurious version of Tsoureki is perfect for adding a touch of elegance and indulgence to your Easter festivities. Whether enjoyed as a special breakfast or a sweet treat throughout the day, this bread is sure to please chocolate enthusiasts and make your celebration memorable.

Apple-Cinnamon Greek Easter Bread

Apple-Cinnamon Greek Easter bread offers a comforting blend of spiced apples and cinnamon, perfect for a cozy Easter brunch. The sweet and aromatic filling infuses the soft dough with a warm, homey flavor, making this bread an inviting choice for celebrating the holiday.

Ingredients:

• 1 cup warm milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup finely chopped apples (peeled and cored)
• 1 tablespoon lemon juice
• 3 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar, for sprinkling

Instructions:

1. Activate the Yeast: Warm the milk and butter in a saucepan until the butter is melted and the mixture is lukewarm (about 110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
2. Prepare the Filling: Toss the chopped apples with lemon juice and ground cinnamon. Set aside.
3. Prepare the Dough: In a large bowl, combine 3 cups of flour and salt. Make a well in the center and add the yeast mixture and eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms. Gently fold in the apple mixture.
4. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
5. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool on a wire rack before slicing.

Apple-Cinnamon Greek Easter bread brings a warm, spiced aroma to your Easter celebration with its sweet apple filling and cinnamon notes. This comforting bread is ideal for a festive brunch or as a cozy treat throughout the holiday. Its inviting flavors and soft texture make it a delightful addition to your Easter table.

Lavender-Honey Greek Easter Bread

Lavender-Honey Greek Easter bread features the soothing floral notes of lavender and the natural sweetness of honey. This elegant variation on Tsoureki adds a touch of sophistication with its unique flavor combination, making it a perfect choice for a refined Easter brunch or special occasion.

Ingredients:

• 1 cup warm milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons culinary lavender
• 1/4 cup honey
• 3 large eggs
• 1 egg yolk, for egg wash
• 1 tablespoon sugar, for sprinkling

Instructions:

1. Activate the Yeast: Warm the milk and butter in a saucepan until the butter is melted and the mixture is lukewarm (about 110°F). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
2. Prepare the Dough: In a large bowl, combine 3 cups of flour and salt. Make a well in the center and add the yeast mixture, honey, and eggs. Mix until combined. Gradually add the remaining flour until a soft dough forms. Gently fold in the culinary lavender.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Punch down the dough and shape it into a loaf or braid. Place on a greased baking sheet. Brush with beaten egg yolk and sprinkle with sugar. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
5. Cool: Allow the bread to cool on a wire rack before slicing.

Lavender-Honey Greek Easter bread adds a touch of sophistication with its delicate lavender and sweet honey flavors. This unique twist on the traditional Tsoureki is perfect for an elegant Easter brunch or as a special treat for a refined gathering. The floral and sweet notes create a memorable and enjoyable bread that stands out on any festive table.

Note: More recipes are coming soon!