25+ Traditional Greek Easter Bread Recipes to Try

Easter is a time of joy, renewal, and, most importantly, delicious food! In Greek culture, this celebration is marked by the rich tradition of baking various types of Easter bread, known as Tsoureki.

These breads are not just delightful in flavor; they also carry deep cultural significance, often adorned with colorful eggs and infused with fragrant spices like mastic, mahleb, and cinnamon.

Each family has its unique recipes, passed down through generations, creating a tapestry of flavors that reflect the heart of Greek culinary heritage.

Whether you’re looking to recreate the classic braided loaf or experiment with modern twists featuring ingredients like chocolate or citrus, our collection of over 25 Greek Easter bread recipes will inspire you to fill your kitchen with warmth and the delightful aroma of freshly baked bread.

Let’s dive into the world of Tsoureki and explore the flavors that make Greek Easter a celebration to remember!

25+ Traditional Greek Easter Bread Recipes to Try

As you embark on your baking journey with these 25+ Greek Easter bread recipes, remember that each loaf tells a story—one of tradition, family, and the joy of gathering around the table during this special time.

From the fragrant classics to modern adaptations, these breads offer a unique way to celebrate Easter while honoring the rich culinary legacy of Greece.

So gather your loved ones, share your creations, and enjoy the delicious taste of Greek Easter together. Happy baking and Kalo Pascha!

Tsoureki with Orange Zest and Mahleb

Tsoureki is the quintessential Greek Easter bread, known for its soft, fluffy texture and rich, slightly sweet flavor. This recipe incorporates traditional ingredients like mahleb (ground cherry pits) and orange zest to infuse the bread with a subtle aromatic and citrusy note. The dough is braided, symbolizing the Holy Trinity, and often adorned with dyed red eggs, representing the blood of Christ.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 1 tsp mahleb
• Zest of 1 orange
• 1 tsp vanilla extract
• ¼ tsp salt
• Red-dyed hard-boiled eggs (optional)
• Slivered almonds (optional for topping)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, mahleb, orange zest, and salt.
3. Add the melted butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Knead the dough until it becomes smooth and elastic (about 10 minutes). If the dough is too sticky, gradually add more flour.
4. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for 2 hours in a warm place until it doubles in size.
5. Punch down the dough and divide it into three equal parts. Roll each part into long ropes and braid them together, tucking the ends underneath. Place the dyed eggs (optional) within the folds of the braid.
6. Let the dough rise again for about 30-45 minutes, covered with a cloth.
7. Preheat the oven to 350°F (175°C). Brush the dough with an egg wash (1 beaten egg) and sprinkle with slivered almonds if desired.
8. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped.

This version of Tsoureki brings together the sweetness of orange zest and the fragrant mahleb, making it a delightful addition to your Easter table. Whether you choose to decorate it with traditional red eggs or keep it simple, this braided loaf is bound to be a showstopper at your celebration, representing Greek heritage and Easter joy.

Tsoureki with Mastic and Cardamom

This Greek Easter bread recipe offers a unique take on Tsoureki by incorporating mastic and cardamom, giving the bread a distinctly aromatic flavor. Mastic, a resin from the mastic tree, imparts a subtle pine-like fragrance, while cardamom adds a warm spiciness. Braided and baked to golden perfection, this loaf is perfect for breaking the Lenten fast and celebrating Easter traditions with loved ones.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup butter, melted
• 2 eggs
• 1 tsp ground mastic
• ½ tsp ground cardamom
• 1 tsp vanilla extract
• ¼ tsp salt
• Red-dyed hard-boiled eggs (optional)
• Sesame seeds (optional for topping)

Instructions:

1. Dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a separate bowl, mix the flour, sugar, mastic, cardamom, and salt.
3. Add the melted butter, eggs, and vanilla to the dry ingredients along with the yeast mixture. Knead for about 10 minutes until the dough becomes smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until it doubles in size.
5. Once risen, punch down the dough and divide it into three equal parts. Roll each part into ropes and braid them together, tucking in dyed eggs (if using).
6. Let the braided loaf rise again for 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with an egg wash and sprinkle sesame seeds on top for added texture.
8. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.

The combination of mastic and cardamom in this Tsoureki recipe creates a beautifully fragrant and flavorful bread that pairs perfectly with Greek Easter celebrations. Its slightly chewy texture, combined with the earthy and spicy notes, is sure to impress your guests. This bread is ideal for sharing with family and friends, as its rich flavors reflect the warmth of the Easter season.

Greek Easter Bread with Almonds and Cinnamon

This variation of Tsoureki brings a delicious twist by incorporating the warming spice of cinnamon and the nutty flavor of almonds. The sweet and aromatic combination makes this Easter bread extra special, offering a flavorful departure from traditional Tsoureki. With a fluffy texture and braided presentation, this bread is not only delicious but also a beautiful addition to any Easter table.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup butter, melted
• 2 eggs
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ½ cup slivered almonds (for topping)
• ¼ tsp salt
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

Instructions:

1. Activate the yeast by dissolving it in warm milk and letting it sit for about 5 minutes.
2. In a large bowl, combine the flour, sugar, cinnamon, and salt.
3. Add the butter, eggs, and vanilla extract to the flour mixture, along with the activated yeast. Knead until the dough is smooth and elastic, about 10 minutes.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-2 hours, or until it doubles in size.
5. Once risen, punch down the dough and divide it into three equal parts. Shape each part into a long rope, braid the ropes together, and optionally place dyed eggs within the braid.
6. Let the dough rise for another 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash and sprinkle slivered almonds on top.
8. Bake the bread for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped.

This almond and cinnamon Greek Easter bread adds a warm, cozy flavor to your traditional Easter table. The sweet cinnamon pairs beautifully with the crunchy slivered almonds, offering a delightful contrast in texture. Whether enjoyed plain or with a dollop of butter, this bread is the perfect way to celebrate Easter, creating a fragrant and heartwarming experience for all who partake.

Tsoureki with Honey and Pistachios

This Greek Easter bread recipe elevates the traditional Tsoureki by adding honey and pistachios for a naturally sweet and nutty flavor. Honey lends a rich, floral sweetness that complements the fluffy texture of the bread, while pistachios add a satisfying crunch and vibrant color. Perfect for celebrating Easter, this bread not only looks beautiful with its braided shape but also tastes decadent.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup honey
• ½ cup butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp ground mahleb (optional)
• ¼ tsp salt
• ½ cup chopped pistachios
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

Instructions:

1. Activate the yeast by dissolving it in warm milk and letting it sit for 5 minutes until frothy.
2. In a large bowl, mix the flour, mahleb (if using), and salt.
3. Add the melted butter, honey, eggs, and vanilla extract to the dry ingredients, followed by the yeast mixture. Knead for 10 minutes until the dough is smooth and elastic.
4. Transfer the dough to a greased bowl, cover it with a cloth, and let it rise for 1-2 hours until doubled in size.
5. Punch down the dough and divide it into three equal parts. Roll each part into a long rope and braid them together. Optionally, tuck dyed eggs into the folds of the braid.
6. Let the dough rise again for 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash and sprinkle chopped pistachios on top.
8. Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped.

The combination of honey and pistachios in this Tsoureki makes it a deliciously sweet and nutty treat for your Easter celebration. The braided loaf, topped with pistachios, looks stunning on any Easter table, while the subtle flavor of honey adds a natural sweetness. This bread is ideal for sharing with family, symbolizing both the joy of Easter and the warmth of homemade food.

Chocolate-Filled Greek Easter Bread

This indulgent version of Greek Easter bread takes the traditional Tsoureki up a notch by incorporating a rich chocolate filling. The bittersweet chocolate melds beautifully with the lightly sweet, soft dough, creating a delicious contrast of flavors and textures. This decadent bread is perfect for those looking to add a special treat to their Easter festivities.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp mahleb
• ¼ tsp salt
• 1 cup bittersweet chocolate, chopped
• 1 tbsp cocoa powder
• 2 tbsp sugar (for filling)
• Egg wash (1 egg, beaten)
• Slivered almonds (optional for topping)

Instructions:

1. Dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large bowl, combine flour, sugar, mahleb, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients, followed by the yeast mixture. Knead until smooth and elastic.
4. Allow the dough to rise in a greased bowl for 1-2 hours, covered with a cloth, until doubled in size.
5. In a small bowl, mix the chopped chocolate, cocoa powder, and sugar for the filling.
6. Punch down the dough and divide it into three equal parts. Roll each part into long ropes, flatten them slightly, and spread the chocolate mixture evenly along the center of each rope. Fold the dough over the filling, then braid the three ropes together.
7. Let the braided loaf rise again for 30-45 minutes.
8. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash and sprinkle slivered almonds on top.
9. Bake for 25-30 minutes or until golden brown and fully cooked.

This chocolate-filled Tsoureki brings a decadent twist to the traditional Greek Easter bread. The rich, bittersweet chocolate filling perfectly complements the soft, fluffy bread, creating a luxurious treat that’s perfect for dessert or breakfast. Whether enjoyed warm or at room temperature, this bread is a wonderful way to add something extra special to your Easter feast.

Greek Easter Bread with Lemon and Anise

For those who enjoy a citrusy and subtly spiced flavor, this Greek Easter bread recipe with lemon and anise is a delightful variation. The fresh zest of lemon brightens the bread, while anise seeds add a mild licorice-like flavor. This fragrant, golden-brown loaf is a wonderful way to celebrate Greek Easter and pairs perfectly with a cup of coffee or tea.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp anise seeds
• Zest of 1 lemon
• ¼ tsp salt
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

Instructions:

1. Activate the yeast by dissolving it in warm milk and letting it sit for 5 minutes until frothy.
2. In a large bowl, mix the flour, sugar, anise seeds, lemon zest, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients, followed by the yeast mixture. Knead the dough for 10 minutes until smooth and elastic.
4. Let the dough rise in a greased bowl for 1-2 hours until doubled in size.
5. Punch down the dough and divide it into three equal parts. Roll each part into long ropes and braid them together, placing dyed eggs in the folds if desired.
6. Let the dough rise for another 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash and bake for 25-30 minutes until golden brown and hollow when tapped.

Lemon and anise make this Greek Easter bread a fresh and aromatic choice for your Easter feast. The bright, zesty flavor from the lemon pairs wonderfully with the mild warmth of anise, creating a bread that is both fragrant and light. Its soft texture and delicate taste make it a versatile option, perfect for Easter breakfast, brunch, or dessert.

Greek Easter Bread with Orange Zest and Cardamom

This Greek Easter bread variation blends the citrusy freshness of orange zest with the warmth of cardamom, creating an aromatic and flavorful loaf perfect for the holiday. The subtle sweetness combined with the spice of cardamom makes this bread unique and delightful for Easter brunch or as a sweet treat to share with family and friends.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp ground cardamom
• Zest of 1 orange
• ¼ tsp salt
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

Instructions:

1. Dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large bowl, mix the flour, sugar, cardamom, orange zest, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients, followed by the yeast mixture. Knead the dough for about 10 minutes until smooth and elastic.
4. Transfer the dough to a greased bowl, cover it, and let it rise for 1-2 hours until doubled in size.
5. Punch down the dough and divide it into three equal parts. Roll each part into long ropes and braid them together, tucking dyed eggs into the folds if desired.
6. Allow the dough to rise again for 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash.
8. Bake for 25-30 minutes until golden brown and cooked through.

This orange zest and cardamom Greek Easter bread is a refreshing take on the traditional Tsoureki, offering a fragrant and flavorful twist. The combination of citrus and spice makes the bread perfect for enjoying on its own or with butter and honey. It’s a crowd-pleaser that brings a vibrant, aromatic element to any Easter celebration.

Almond and Cinnamon Tsoureki

This Tsoureki recipe combines the nuttiness of almonds with the warm spice of cinnamon, creating a deliciously fragrant Greek Easter bread. The almonds add a crunchy texture to the soft, fluffy dough, while the cinnamon enhances the flavor with a cozy, comforting aroma. This bread is a delightful addition to any Easter feast and pairs wonderfully with coffee or tea.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp salt
• ½ cup sliced almonds
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

Instructions:

1. Activate the yeast by dissolving it in warm milk and letting it sit for 5 minutes until frothy.
2. In a large bowl, combine the flour, sugar, cinnamon, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients, followed by the yeast mixture. Knead the dough until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
5. Punch down the dough and divide it into three equal parts. Roll each part into a long rope and braid them together, tucking dyed eggs into the folds if desired.
6. Let the dough rise again for 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash and sprinkle sliced almonds on top.
8. Bake for 25-30 minutes or until golden brown and fully cooked.

This almond and cinnamon Tsoureki is a delightful Greek Easter bread with a beautiful balance of soft, sweet dough and crunchy almonds. The warmth of cinnamon pairs perfectly with the almonds, creating a cozy and comforting flavor that will make your Easter celebration even more special. Serve it warm or at room temperature with a spread of butter or jam for a perfect treat.

Rosemary and Olive Oil Greek Easter Bread

This savory version of Greek Easter bread incorporates fragrant rosemary and rich olive oil, offering a rustic and flavorful twist on the traditional Tsoureki. The bread has a tender, fluffy texture and is perfect for pairing with cheeses, cured meats, or simply enjoyed on its own. It brings a Mediterranean flair to your Easter feast, making it a savory option amidst the usual sweet treats.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm water
• 2 ¼ tsp active dry yeast
• ¼ cup extra virgin olive oil
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp fresh rosemary, finely chopped
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

Instructions:

1. Dissolve the yeast in warm water with sugar and let it sit for 5 minutes until frothy.
2. In a large bowl, mix the flour, salt, and chopped rosemary.
3. Add the olive oil and yeast mixture to the dry ingredients. Knead the dough for 10 minutes until smooth and elastic.
4. Transfer the dough to a greased bowl, cover it, and let it rise for 1-2 hours until doubled in size.
5. Punch down the dough and divide it into three equal parts. Roll each part into long ropes and braid them together, adding dyed eggs into the folds if desired.
6. Allow the dough to rise again for 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash.
8. Bake for 25-30 minutes until golden brown and fully baked.

This rosemary and olive oil Greek Easter bread is a savory and fragrant addition to your Easter table. The earthy notes of rosemary combined with the richness of olive oil create a delightful flavor profile that contrasts beautifully with the traditional sweet versions of Tsoureki. It’s perfect as a side dish or snack, making it an excellent complement to any meal or celebration.

Greek Easter Bread with Mastiha and Mahlepi

This traditional Greek Easter bread is flavored with mastiha (a unique resin from the mastic tree) and mahlepi (a spice made from ground cherry pits), giving it an aromatic and distinct taste. These ingredients are staples in authentic Greek Tsoureki recipes, offering a special flavor that’s both sweet and slightly bitter, making it an essential bread for Easter celebrations.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp ground mahlepi
• ¼ tsp ground mastiha
• ¼ tsp salt
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

Instructions:

1. Dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large bowl, mix the flour, sugar, ground mahlepi, ground mastiha, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients, followed by the yeast mixture. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until it doubles in size.
5. Punch down the dough and divide it into three parts. Roll each part into a long rope and braid them, adding dyed eggs into the braid if desired.
6. Allow the bread to rise again for 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash.
8. Bake for 25-30 minutes until golden brown and fully cooked.

Greek Easter bread with mastiha and mahlepi is the epitome of tradition, offering a deeply aromatic, unique flavor profile. The delicate spice from the mahlepi combined with the resinous mastiha elevates this Tsoureki into an unforgettable Easter treat. Serve it to honor the holiday’s rich traditions and delight your guests with authentic Greek flavors.

Greek Easter Bread with Honey and Pistachios

This Greek Easter bread recipe introduces a luscious sweetness from honey and a delightful crunch from pistachios, creating a beautifully balanced bread. The honey adds a natural sweetness that blends perfectly with the soft texture, while the pistachios give the bread a nutty and rich flavor, making it an ideal Easter indulgence.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup honey
• ½ cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• ½ cup chopped pistachios
• ¼ tsp salt
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

Instructions:

1. Dissolve the yeast in warm milk and let it rest for 5 minutes until frothy.
2. In a large bowl, combine the flour, salt, and chopped pistachios.
3. Add the melted butter, honey, eggs, and vanilla extract to the dry ingredients, followed by the yeast mixture. Knead the dough for 10 minutes until smooth and elastic.
4. Transfer the dough to a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
5. Punch down the dough and divide it into three parts. Roll each part into a long rope and braid them together, tucking dyed eggs into the folds if desired.
6. Let the dough rise again for 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash.
8. Bake for 25-30 minutes until golden brown and cooked through.

This honey and pistachio Greek Easter bread is a decadent variation that adds natural sweetness and nutty richness to the traditional recipe. It’s perfect for those who love a sweeter Tsoureki, with a delightful contrast in texture thanks to the crunchy pistachios. Whether enjoyed at breakfast, brunch, or as a sweet treat during Easter, this bread is sure to impress.

Greek Easter Bread with Lemon and Almond Glaze

A refreshing twist on traditional Greek Easter bread, this recipe features the bright zest of lemon and a smooth almond glaze that elevates the flavor and presentation. The combination of citrus and almonds creates a zesty, nutty, and slightly sweet bread that’s both indulgent and perfect for celebrating Easter.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• ¼ tsp salt
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

For Almond Glaze:

• ½ cup powdered sugar
• 2 tbsp milk
• 1 tsp almond extract
• ¼ cup sliced almonds

Instructions:

1. Dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large bowl, mix the flour, sugar, lemon zest, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients, followed by the yeast mixture. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
5. Punch down the dough and divide it into three parts. Roll each part into a long rope and braid them together, adding dyed eggs if desired.
6. Let the dough rise again for 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash and bake for 25-30 minutes until golden brown.
8. Once cooled, whisk together the powdered sugar, milk, and almond extract for the glaze. Drizzle the glaze over the bread and sprinkle with sliced almonds.

This lemon and almond-glazed Greek Easter bread is a delightful take on Tsoureki, combining zesty lemon with the creamy, nutty flavor of almond glaze. The bright citrus notes and crunchy almonds make this bread a standout for Easter festivities, providing a refreshing twist on the traditional recipe. It’s the perfect balance of sweetness, zest, and texture for any holiday table.

Greek Easter Bread with Orange Zest and Cardamom

This Greek Easter bread, also known as Tsoureki, incorporates fragrant orange zest and warm cardamom, creating a deliciously aromatic and slightly spicy flavor profile. The orange zest adds a bright citrus note that complements the gentle warmth of cardamom, making this bread a flavorful and festive addition to any Easter celebration.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• ½ tsp ground cardamom
• ¼ tsp salt
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

Instructions:

1. Dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large bowl, combine the flour, sugar, orange zest, ground cardamom, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients, followed by the yeast mixture. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and allow it to rise for 1-2 hours until doubled in size.
5. Punch down the dough and divide it into three parts. Roll each part into long ropes and braid them together, inserting dyed eggs if desired.
6. Let the dough rise again for 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash.
8. Bake for 25-30 minutes until golden brown and fully cooked.

The combination of orange zest and cardamom brings a fresh and slightly exotic twist to traditional Greek Easter bread. The citrusy brightness pairs beautifully with the subtle spiciness of cardamom, creating a loaf that’s both delicious and aromatic. Perfect for Easter brunch or as a festive snack, this Tsoureki is sure to become a holiday favorite.

Greek Easter Bread with Nutella Swirl

For a modern and indulgent take on traditional Tsoureki, this Greek Easter bread features a rich Nutella swirl, adding a decadent layer of chocolate-hazelnut goodness to the soft, sweet dough. The combination of the fluffy bread with the creamy Nutella creates an irresistible treat, making it perfect for Easter celebrations or as a sweet snack any time.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup Nutella (or other hazelnut spread)
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

Instructions:

1. Dissolve the yeast in warm milk and let it rest for 5 minutes until frothy.
2. In a large bowl, combine the flour, sugar, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients, followed by the yeast mixture. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and allow it to rise for 1-2 hours until doubled in size.
5. Punch down the dough and roll it out into a rectangle. Spread a generous layer of Nutella over the dough.
6. Roll the dough into a log and twist it into a braid or spiral shape, adding dyed eggs if desired.
7. Let the dough rise again for 30-45 minutes.
8. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash.
9. Bake for 25-30 minutes until golden brown and the Nutella is slightly caramelized.

The Nutella swirl brings a rich, chocolatey twist to the traditional Greek Easter bread, turning it into a luxurious dessert. With its creamy texture and deep flavor, the Nutella complements the soft, slightly sweet bread, making it an indulgent treat for any Easter table. Whether served as a dessert or with coffee, this Tsoureki will satisfy any chocolate lover.

Greek Easter Bread with Almond and Vanilla

This Greek Easter bread recipe blends the comforting flavors of almond and vanilla, creating a rich and subtly sweet loaf that’s perfect for the holiday. Almond extract adds a deliciously nutty undertone, while vanilla provides a smooth, fragrant sweetness. Topped with sliced almonds, this bread has both a soft crumb and a delicate crunch.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• ¼ tsp salt
• ¼ cup sliced almonds
• Red-dyed hard-boiled eggs (optional)
• Egg wash (1 egg, beaten)

Instructions:

1. Dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large bowl, combine the flour, sugar, and salt.
3. Add the melted butter, eggs, vanilla extract, almond extract, and yeast mixture. Knead the dough for 10 minutes until smooth and elastic.
4. Transfer the dough to a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
5. Punch down the dough and divide it into three parts. Roll each part into long ropes and braid them together, adding dyed eggs into the folds if desired.
6. Let the dough rise again for 30-45 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with egg wash and sprinkle with sliced almonds.
8. Bake for 25-30 minutes until golden brown and cooked through.

The almond and vanilla flavors give this Greek Easter bread a classic and comforting taste that’s perfect for the holiday. The sweet almond notes are beautifully complemented by the fragrant vanilla, while the sliced almonds on top add a lovely crunch. This bread is a delightful choice for Easter breakfast, brunch, or even as a dessert served with a warm cup of coffee or tea.

Note: More recipes are coming soon!