Traditional Tsoureki (Easter bread) by Sotiris Evangelou

“The fine butter and the good kneading give a unique taste to the absolute Easter bread. The aromas from the mastic, the machete and the hey, that come out in every bite and support its rich tasteful character.”

Pieces: 4
Preparation Time: 45′
Waiting Time: 3:30-4:00
Cooking Time: 45′


  • 1 kilo flour American type
  • 90gr fresh yeast
  • 5 gr salt
  • 5 gr mastic from Chios
  • 1 orange (zest)
  • 1 vanilla (powder)
  • 5 gr machete
  • 1 pinch hey
  • 190gr eggs
  • 300gr sugar
  • 200ml milk
  • 170ml cold water
  • 250gr butter diced

For the greasing

  • 1 egg yolk
  • 1 tablespoon water


Put the flour in the mixer, the yeast (after crumble it with the hands), the mastic, the orange zest, the vanilla, the machete, the hey, the sugar and beat them in medium speed until they all mix well.

Add the eggs slowly, the milk, the water and continue beating for 10′-15′ in medium speed. Then add the salt, the butter and continue beating for at least 20′-30′ or as long as it is need until the dough become, shinny, soft and supple with roughage.

Remove the dough from the mixer and leave it in a warm place until it raises double, for about 2 hours. Then divide the dough in 8 balls (or as many as we want according to the size we want for our Easter breads) and leave it for 15′ to rest. Open the balls in long stripes and give the special braid shape with 2 stripes at a time.

Line the Easter breads widely from each other on a baking tray with baking paper and leave them in a warm place or in unheated oven for about 1-1,5 hour to raise.

Thin the egg yolk with water beating it slightly with a fork and spread the surface of the Easter breads finely,. Leave them another 5′-10′.

Bake in preheated oven at 150⁰C for 35΄ or until they take a nice browny color.