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Greek Easter Bread: Sweet Tsoureki (Updated)
In Breads and Bakery

Greek Easter Bread: Sweet Tsoureki (Updated)



Read the Full Tsoureki Guide here: https://www.dimitrasdishes.com/the-ultimate-tsoureki-baking-guide/

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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38 Comments

  13. @bhartijina4668

    Can you make this bread without those two key ingredients, as I live in New Zealand and never heard of those ingredients ❤

  15. @sophieoconnor6563

    I place my dough in the oven with only the light bulb on and it gets just warm enough for a beautiful rise. Cant wait to make this bread. Thank you

  17. @K_A421

    Yum! 😋 This looks so delicious!
    We can’t wait to make this for Easter!🐣🐰
    Your recipes always turn out so good!👏🏼😋
    Thank you!

  18. @AussieAngeS

    Oh gosh that would taste fabulous! I am italian, but growing up we had greek friends and they used to alwys bring over sweets for easter and this was one of them.

  20. @belleparis1062

    I have tricks usually I heated the microwave about 3 minutes or so then I put my dough in the microwave and it’s worm enough for the dough to rise that’s my tip t use it always it works very well for me

  23. @HellasGD88

    Yiasou Dimitra, thanks for the 'trick'! also I tried posting the website for the 'tsoureki' candle it keeps getting deleted for some reason.

  24. @sylviagillis6862

    Thank you so much for this video!! You are the best, you have no idea how I enjoy your content and have made SOOOOO many of your recipes Dimitra.

  27. @mollyLouM

    I’m not sure I’m brave enough to add ground mahleb straight, rather than the water from soaking the ground seed!

    Bella Rise, the yeast I use, makes two kinds: red for most breads (less than 10% sugar according to the company), gold for sweet mixtures like this one. Maybe the tsoureki wouldn’t take so long to rise with the gold strain of yeast? (I make everything with the red— the pound package takes a long time to use up when baking bread for one person 😊).

  28. @tristanrl1940

    All looks spot-on but one might perhaps question the fat you had chosen. I am categorically convinced that normally Greeks use oil and eggs and not butter for this bread, analogous to challah rather than brioche — το παραδοσιακό υλικό, κοπέλα μου 😃. With the addition of Mahleb and Mastic gum and even cardamom powder – the richness of butter – don’t get me wrong – would be lovely and tho not terribly authentic, you see ✌🏾 as always, your posts are nothing short of brilliant 😊

  32. @diannesironic5025

    Love your recipe, but confused with the flour conversions.
    1 cup =125g so 4.5 x 255g cups = 562g?
    How do you get 720g. Even taking slight cup variances this is a huge difference.

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