Greek Easter Bread Greek Easter Bread

[migration] empty title 8058 Image by: [migration] empty title 8058 Author: Canadian Living

Tsoureki, a traditional Greek sweet bread with dyed red eggs nestled on top, breaks the fast of Lent and symbolizes the rebirth and blood of Christ. Rich in eggs and butter, it's sprinkled with almonds or sesame seeds and flavoured with orange, vanilla, allspice or mahleb, a sweet cherry spice. These breads are often saved for wall decorations. The eggs are coloured with dye found in Greek bakeries.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: April 2004


  • 5 eggs
  • 1 tablespoon vinegar
  • 1 pkg Greek Easter egg dye
  • 3/4 cups packed brown sugar
  • 2 tablespoons active dry yeast
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 5 eggs
  • 2 tablespoons grated orange rind
  • 3 1/4 cups all purpose flour
  • 3 1/4 cups cake and pastry flour
  • 1 egg yolk
  • 1 teaspoon liquid honey
  • 1 teaspoon milk
  • 1/2 cup slivered almonds
  • 1/2 cup sesame seeds


1-   Place eggs in saucepan; cover with water to come 1 inch (2.5 cm) above eggs. Add vinegar and red dye; cover and bring to boil over high heat. Remove from heat; let stand, covered, for 20 minutes. Drain and transfer to bowl; wipe eggs dry and refrigerate. (Make-ahead: Refrigerate for up to 2 days.)

2-  Dough: In measuring cup, dissolve 1 tsp (5 mL) of the brown sugar in 1/2 cup (125 mL) warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Meanwhile, in small saucepan, heat together milk, butter, salt and remaining sugar over medium heat, stirring, until butter is melted; let cool until lukewarm.

3-  In large bowl, whisk eggs. Whisk in yeast mixture. Whisk in milk mixture and orange rind. Stir in 2-3/4 cups (675 mL) each of the all-purpose and cake-and-pastry flours to make soft sticky dough.

4-  Turn out dough onto floured surface, knead for 10 minutes, adding equal amounts of the remaining flours to make dough elastic. Let stand for 5 minutes. Divide into thirds; roll each into 22-inch (55 cm) long rope, letting rest if too springy. Place side by side on greased baking sheet; pinch together on one end.

5-  Starting at pinched end, braid dough. Join ends to form circle, leaving 4-inch (10 cm) space in centre; pinch to seal. Cover loosely with plastic wrap. Let rise in warm draft-free place until doubled in bulk, about 1 hour.

6-  Topping: Press eggs into braid. Stir egg yolk, honey and milk; brush over loaf. Sprinkle with almonds. Bake in centre of 375°F (190°C) oven until golden and loaf sounds hollow when tapped on bottom, about 25 minutes. Let cool on rack. Do not eat eggs. (Make-ahead: Wrap in plastic wrap and freeze for up to 1 week.)

Nutritional facts Per each of 16 servings: about

  • Sodium 188 mg
  • Protein 8 g
  • Calories 283.0
  • Total fat 6 g
  • Cholesterol 76 mg
  • Saturated fat 2 g
  • Total carbohydrate 49 g


  • Iron 26.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Greek Easter Bread