“Tsoureki” traditional Easter bun

“Tsoureki” traditional Easter bun



  • 1/2 kg white flour and ½ kg of whole wheat flour (suitable for buns)

  • 200 g light margarine

  • 1 cup of sweetener

  • zest of an orange

  • ½ tsp salt

  • 1 tsp ground mastic

  • 1 tsp ground mahlepi

  • 300 g lukewarm milk 1.5%

  • 60 g fresh yeast (or 2 sachets of dry yeast)

  • 4 eggs

Preparation instructions:

In a big bowl, mix the yeast with the lukewarm milk and 250 g of white flour and leave it in a warm place to rise (for 1 hour). Beat the margarine with the sweetener in a mixer. Add the eggs (beaten), the orange zest, ground mastic, ground mahlepi and the yeast mixture, stirring continuously. Add the remaining flour and knead well until the dough becomes smooth and elastic (if the dough hardens, add some lukewarm milk). Shape the dough into a braid. Cover the dough and leave it for 2 hours in a warm place to rise. Brush the dough with egg yolk, sprinkle with almond flakes and bake in a preheated oven at 200°C for 1 hour.