Tsoureki -Easter Bread

Recipe Rating:
 2 Ratings
Serves: makes 1 loaf
Prep Time:
Cook Time:


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 salt
7 large eggs (3 left whole, dyed red ) 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

The Cook

Pat Duran Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Aug 2011
Pat's notes for this recipe:
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!
Make it Your Way...

Personalize This


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.

1-5 of 11 comments

Showing OLDEST First
(Switch to Newest First)
user Stormy Stewart karlyn255 - Mar 23, 2012
Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
Easy Recipes for Caregivers
Gifts from the Pantry
Magic in the Kitchen
The Coffee Monkey
USA State Recipes
user Pat Duran kitchenchatter - Mar 23, 2012
Thanks for sharing with your groups Stormy.
user 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..

Gift Membership