Tsoureki -Easter Bread

Pat Duran Recipe

By Pat Duran kitchenchatter

makes 1 loaf
40 Min
2 Hr 10 Min

This recipe and photo is from "Country Living" magazine.
This ia a rich brioche- moist and fluffy- and chewy.
Custom dictates that eggs, dyed a scarlet red, be baked in the braided crown of this Greek Easter Bread. Many nationalities make this same recipe , under different names.
France and USA have King Cake.
Kulich of Russia and Jewish Challah bread are all similar.Delicious!

pinch tips: How to Cut Cherry Tomatoes


3 1/4 tsp
(a little over 1 tablespoon) dry active yeast
2/3 c
light brown sugar,packed
1 c
warm milk-not hot (105^ to 110^)
5 1/2 c
all purpose flour
2 Tbsp
lemon zest
2 tsp
crushed anise seed
1/2 tsp
7 large
eggs (3 of the eggs left whole, dyed red ,uncooked just dyed ) be careful so they don't break-
6 Tbsp
butter, melted and cooled
1 large
egg white (lightly beaten) use the yolk with the 4 eggs above

Directions Step-By-Step

Make dough:
Coat a large bowl with oil and set aside.
Dissolve the yeast and 1 Tablespoon brown sugar in the heated milk in a small bowl.
Combine 4 1/2 cups flour, remaining sugar, zest,anise, and salt in the bowl of a mixer fitted with paddle attachment and mix on low speed.
Add the 4 undyed eggs and the extra yolk, the yeast mixture, and the melted butter and continue to mix on low speed until a firm dough forms, adding more flour if necessary.
Transfer dough to a lightly floured surface and knead by hand until it is soft and elastic-- about 10 minutes.
Form dough into a ball and transfer it to the prepared oiled bowl, turning to coat all sides with oil.
Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until double in size, about 1 hour.
Shape the loaf:
Preheat oven to 350^.
Punch down dough, turn out onto a lightly floured board, and divide into 3 equal parts. Using palms of your hands, roll out one piece to create a 2 1/2 foot long rope.
Repeat with the remaining 2 dough pieces.
Braid the 3 strands together and seal the ends under each other to create a circle. Transfer to a baking sheet. Place the dyed eggs carefully and evenly spaced, in the grooves of the braid, cover with atowell, and let rise until doubled- about 40 minutes.
To bake bread:
Brush the loaf with the beaten egg white and bake until loaf is golden and sounds hollow when tapped-- about 30 minutes.
Transfer the finished loaf to a wire rack to cool. Serve at room temperature. The eggs are now cooked perfect.

About this Recipe

Main Ingredient: Flour
Regional Style: Eastern European

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Pat Duran kitchenchatter
Mar 23, 2012
Thanks for sharing with your groups Stormy.
S M sm_1234
Apr 2, 2012
My mother always made this bread for Greek Easter. She dyed the eggs bright red but left them raw and baked them along with the bread. Red for the blood of Christ shed for us and the egg for Resurrection and a new beginning in Him. She also put a few drops of anise oil into the batter, I remember the whole kitchen smelling of this sweet bread...thanks for the memories..
Apr 15, 2012 - Christine Riddell shared a photo of this recipe. View photo
Christine Riddell Durtybird
Apr 15, 2012
Pat great recipe, for those who don't really know how or have minimal bread experience make sure you warm milk is between 110 and 120f to properly activate or kill the yeast, and let is sit a bit till it begins to foam before adding to the mix. This was a big hit at a Greek Easter dinner I attended, they said it was very authentic but lacked a bit of sweetness, would add another 1/4 cup of brown sugar for the next time. Cheers and thanks for sharing :)
S M sm_1234
Apr 15, 2012
I made two loaves, one a traditional braided ring with the eggs and one a braided loaf. The loaf I froze till yesterday and then thawed it and made bread pudding with it, added a few handfuls of raisins, and after it was done I topped it with a hard sauce (or a whiskey sauce minus the whiskey)...It was a huge hit!
Pat Duran kitchenchatter
Apr 16, 2012
Thank you Christine and Stephanie - i appreciate your reviews of the recipe post and will adjust the recipe accordingly. thanks for the ideas. and the photos. Hugs to my new friends. Pat
May 8, 2012 - Christine Riddell shared this recipe with discussion group: Everything Greek
Pat Duran kitchenchatter
May 10, 2012
Thanks for sharing with your group Christine.
Feb 22, 2015 - Pat Duran shared this recipe with discussion group: Kitchen Chatter Recipes.
Leanne D. kitchenkaterer
Feb 22, 2015
I want to make this for Easter for sure!
Pat Duran kitchenchatter
Feb 22, 2015
You're going to have fun making this hugs...