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April 18, 2011



Thanks for the tip, Anastasia. The last time I baked my own tsourekia was 2 Easters ago. I guess the water was too hot so the dough didn't rise and looked more like ...unhappy easter tarts! :-)


I made the same mistake myself a couple of years ago when I decided to bake my own tsourekia. It took me such a long time to bake and I was so disappointed in the end. The woolen blanket also does wonders. The warmer the dough the better it will rise.

Jean-Paul Bouvier

J'adore les brioches, alors je ne dirais pas non à la version grecque! Bisous

Lisa A

Buanasera, Anastasia. Our italian easter bread is very much like yours but is sweet and round , like a wreath, and in the middle we put an easter egg. We eat it for breakfast or for dessert. Buona Pasqua!!!


Crois-moi, c'est vraiment délicieux!


Kalispera Lisa. We also often put a red easter egg on the tsoureki.


This looks yummy!!!

Alexia M

Our easter bread here in the Netherlands is called paasbrod and is filled with a sweet almond paste and studded with golden raisins and candied lemon. We also add some cardamom and lemon juice.


Saffron bread for Easter is very popular in the UK. It's a beautifully braided loaf scented with saffron and lemon zest. However, I'd rather have our traditional Easter muffin bread - just perfect for a hearty breakfast especially when smothered with your favourite jam! But as I also like trying new things, I'll give your tsoureki a try.


My mother has been following family tradition for years now and she will always make tsourekia on Holy Friday. When I can, I help her and really enjoy it. She uses fresh butter instead of the vegetable shortening - I guess you mean something like Crisco? She says they become more fluffy with butter.


Believe me, it's delicious. It's great for breakfast but also the ideal snack with tea or coffee.


I remember having a piece of your divine paasbrod while on an Easter holiday in Amsterdam a few years ago. I loved it!!


I couldn't agree more! Freshly baked muffin bread, some blueberry jam and a cup of tea - the perfect breakfast to me! Tsoureki sounds complicated to make but actually it's quite simple provided you have time and patience.


That's right, Karolina. Crisco is an excellent vegetable shortening. But I agree, it can't beat butter!


Can't imagine easter without tsourekia. I'll have to get mine from the bakery but I must admit I'll miss the delightful scent of mastic in the kitchen.

Account Deleted

When I was working as a nanny, I used to have an employer who was Greek. She loves baking and she baked this tsoureki---and I absolutely love it. I love Greek cuisine. Thanks for sharing the recipe.


I'm not sure I'll have the time to make tsourekia but I'll do my best!!


For the Greeks,tsoureki is a must-have at Easter. I hope to bake mine on Holy Friday - which is, according to tradition, baking day as well as a day of mourning since we observe The Passion and the death of Our Lord.

Phivos Nicolaides

Beautiful Greek customs and culture!


I like this recipe of tsoureki made in the good old traditional way. I use the "quick" recipe. I only leave them double in volume twice for about 2 hours and cover them with a warm cloth while waiting. And I also use butter but I am very tempted to try this.


Very true, Phivos. After all, our Easter cooking is an integral part of our culture.


How about ...combining our efforts? Hopefully, our tsourekia will be ready by Easter Sunday!


Now that sounds a great idea!!

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