Comments on: Tsoureki recipe (Traditional Greek Easter bread)

By: Eli K. Giannopoulos

Eli K. Giannopoulos — Fri, 28 Apr 2023 11:17:24 +0000

In reply to Sarah Bou Rashed. Thank you :)

By: Sarah Bou Rashed

Sarah Bou Rashed — Sun, 23 Apr 2023 01:17:20 +0000

PERFECTION !!!

By: Angela

Angela — Sun, 16 Apr 2023 08:21:33 +0000

This was my first year baking Tsoureki and I followed this recipe. They turned out perfect!!! Even better than my Theia who bakes Tsoureki every year. I will be saving this recipe and baking it every year for Pascha!!

By: Areti Karadimos

Areti Karadimos — Sat, 15 Apr 2023 17:22:02 +0000

The BEST tsoureki recipe. I have been making this recipe for a few years. I adhere to the recipe but for putting a bit less mastic and adding flour as I go along (so I have never measured how much I actually use). I also add the mahlepi, orange zest and mastic in the liquid mixture. This year, I was obviously cursed (or rather inattentive) and not only did I over-proof at the second rising, I also burned the top of the tsourekia. Still absolutely delicious so that says a lot about how amazing this recipe is!

By: Mary

Mary — Thu, 13 Apr 2023 18:41:37 +0000

Can you bake these in 9×5 loaf pans?

By: Rob

Rob — Thu, 13 Apr 2023 17:13:34 +0000

I have made this for the past three years and it is delicious but it ALWAYS takes far more than 3 hours during the first rise.

By: Andrianna kines

Andrianna kines — Wed, 06 Jul 2022 12:32:22 +0000

Hi I’m really looking forward to making this bread. I havent tasted it in 40 years, a sweet memory of youth. I’m confused about the amount of yeast. I want to double the recipe and that calls for 1.7 ounces of yeast. About 1/4 of a cup. That seems really excessive. Any thoughts? Thanks, andrianna