Greek Easter Bread for Easter/Passover Feast #SundaySupper



Happy Easter everyone!


I’ve posted this Greek Easter Bread before but I had to share this bread again with you today. I’ve got baking on the brain and a joyful heart so if you are ever ready to play around with some yeast, practice your bread braiding skills and devour some absolutely delicious bread, this is your recipe!


“Greek Easter Bread (Tsoureki) is a sweet yeast bread made of eggs, milk, and butter, and is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity, while the red-dyed hard-boiled egg (not featured in my photos) braided into the dough symbolizes the blood of Christ. The bread is delicious and keeps for several days, but eat that double-cooked egg at your own risk!”


As soon as I saw this recipe on, I knew I wanted to bake this bread. For my family, Easter represents the resurrection of Jesus Christ and, for me, this is truly a day to celebrate and give thanks.




Now, I didn’t add the red-dyed hard-boiled egg in my bread but I truly love the significance. For a more authentic Greek Easter bread, you are supposed to season it with mahlepi and mastic.


This bread tasted absolutely delicious, soft and light and I think the braid is just lovely. Tsoureki is a Greek brioche so it’s light and fluffy and you know it’s going to be amazing. You add finely grated orange zest into the dough and I think it’s so pretty to see in your bread! I hope you give this one a try! Enjoy! And again, wishing everyone a truly wonderful holiday!




Greek Easter Bread
Prep time

Cook time

Total time


If you are unable to get the yeast to activate in the milk, just activate it in a ¼ cup of warm water, wait 5-10 minutes and then combine with the milk. Prep time includes inactive rise time for the dough. Plan ahead accordingly.
Recipe type: Bread/Baking
Serves: 10-12

  • ¾ cup plus 1 tablespoon whole milk or 2%; divided
  • 1 (1/4-ounce) packet active dry yeast (2½ teaspoons)
  • 4 cups all-purpose flour or bread flour, plus more for dusting
  • ⅔ cup granulated sugar
  • 1 teaspoon fine salt
  • 8 tablespoons unsalted butter (1 stick)
  • 2 large eggs
  • 1½ teaspoons finely grated orange zest (from about 1 orange)
  • 1 large egg yolk
  • ⅓ cup sliced almonds, toasted

  1. In a small saucepan, heat ¾ cup of the milk until warm to the touch but not hot (about 105°F to 115°F on an instant-read thermometer). Transfer the warm milk to a large bowl and sprinkle the yeast on top. Set aside for about 15 minutes to activate the yeast.
  2. Sift the flour, sugar and salt together into a large bowl; set aside.
  3. In a small saucepan, melt 7 tablespoons of the butter. Let the butter cool, then transfer to a mixing bowl. Using your stand mixer, add the eggs and orange zest and mix together. Then, add the yeast mixture until well combined.
  4. Add the flour mixture little by little into the yeast-egg mixture until well combined. Turn the dough onto a floured work surface and knead until smooth, flouring your hands and the surface as needed, for about 3 minutes.
  5. Coat a baking sheet and a 16-inch piece of plastic wrap with the remaining 1 tablespoon butter. Set the dough on the baking sheet and cover it with the plastic wrap, butter side down. Let rise in a warm place until doubled in size, for about 2 hours.
  6. Remove the plastic wrap and set it aside. Divide the dough into 3 equal pieces (about 12 ounces each). Roll the pieces into 1-1/4-by-16-1/2-inch ropes. Pinch all 3 pieces together on one end to secure, then braid the ropes and pinch the other end of the ropes together to secure the braid. Set the braided dough on the prepared baking sheet, cover with the buttered plastic wrap (butter side down), and let rise in a warm place until doubled in size, for about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
  7. In a small bowl, beat together the egg yolk and remaining 1 tablespoon milk. With a pastry brush, evenly brush the egg mixture over the risen dough, then sprinkle the almonds over top, pressing the almonds gently into the dough. Bake until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, for about 30 minutes. Let cool before serving.

Recipe from




Food holidays such as Easter and Passover encourage home cooks to stretch their culinary range. Some of us have heirloom recipes that we prepare, lovingly, every year. Along with the traditional recipes are new tastes and textures that delight family and friends. Like you, we love making the holidays memorable.


This week, the #Sunday Supper team shares recipes prepared for Easter and Passover. Beginning with breakfast and brunch and ending with dessert, there are recipes for every table–and wine pairings are included!






Savory and Sweet Breads:


Sides and Salads:


Main Dishes:





Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.  Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.


Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




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52 Responses to "Greek Easter Bread for Easter/Passover Feast #SundaySupper"

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  1. Dionne Baldwin

    April 20, 2014 at 1:47 am

    Did you say brioche? You totally have my attention! From the moment that I laid eyes on this beautiful loaf I had decided to make it. I cannot wait to try this.

  2. The Ninja Baker

    April 20, 2014 at 4:24 am

    Happy Easter, Alice. Your Greek Easter Bread is a beautiful way to celebrate the rebirth of hope and all that is right in the world <3

    Thank you, too, for your excellent explanation of how to braid bread….I'm mustering my courage…Pretty sure I could start the dough in my new breadmaker=)

    P.s. Trust you'll have some fantabulous photos to share of you and yours on Instagram & FB =)

  3. Manu

    April 20, 2014 at 6:08 am

    What a beautiful bread! I know I would love it. I can’t wait to give it a go!

  4. Alaiyo Kiasi-Barnes

    April 20, 2014 at 6:24 am

    What a lovely loaf of bread–and so perfect for today. I hope you have a wonderful holiday!


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  6. Liz

    April 20, 2014 at 6:37 am

    What a magnificent loaf, Alice!!! It is PERFECT for Easter!!!

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  12. Jennifer @ Peanut Butter and Peppers

    April 20, 2014 at 8:11 am

    Just beautiful! I would be making your recipe this morning, but I don’t have slivered almonds, darn it! I am bookmarking!

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  20. Seduction In The Kitchen

    April 20, 2014 at 9:23 am

    Greek Easter bread is sooo yummy! I love yours! Happy Easter

  21. Rachel @ Runner's Tales

    April 20, 2014 at 9:32 am

    Oh my gosh! My mom used to make braided bread all the time and this recipe reminds me of watching her in the kitchen. I will be adding this bread to my list of recipes to try for sure!

  22. Dorothy at Shockingly Delicious

    April 20, 2014 at 9:58 am

    Baking on the brain and a joyful heart…what a perfect combination!

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  25. Tara

    April 20, 2014 at 10:52 am

    I love sweet breads like this, so good toasted!!

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  27. Cindys Recipes and Writings

    April 20, 2014 at 11:54 am

    Gorgeous bread, Alice!

  28. Shannon R

    April 20, 2014 at 12:04 pm

    You’ve got a wonderful crumb and texture in this bread! It looks so very good! If you have any left over (hah) this sort of bread makes great french toast!

  29. laurasmess

    April 20, 2014 at 12:09 pm

    What a beautiful post Alice. Yep, it’s a time of rejoicing and thankfulness for us too, in acknowledgement of Christ’s sacrifice and the redemption that came through His resurrection! What an awesome day. Hope that you and the family enjoy every minute. As for me, it just passed into Easter Monday so I should probably go to bed. It’s been such a full day of Church, friends, family and contemplation too. Hugs. Oh, and I definitely want to make this Easter bread some time this week… it’s gorgeous. Love the significance behind it too xx

  30. Shaina

    April 20, 2014 at 1:00 pm

    I’ve never had or even seen this Easter bread that everyone is talking about before today, but wow is that beautiful…

  31. Betsy @ Desserts Required

    April 20, 2014 at 1:10 pm

    This is GORGEOUS!!! I love the orange zest included in the bread and the sweetness of the dough.

  32. Sarah

    April 20, 2014 at 1:31 pm

    I’m always looking for new breads to make, this is on the list for sure!

  33. Martin D Redmond

    April 20, 2014 at 3:31 pm

    Your bread looks fantastic. I wish I could get a bite of that. I know it’s great! Happy Easter!

  34. MealDiva

    April 20, 2014 at 8:55 pm

    You made this sound like it’s easy & fun to make bread at home! Love, love, love your yummy recipe!

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  37. Julie

    April 21, 2014 at 9:44 am

    The crumb on this bread looks fabulous! Nice work!

  38. Bea

    April 21, 2014 at 12:37 pm

    OMG – this is just absolutely gorgeous; I will have to see if it works out with my usual adaptions :)

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  42. Courtney @ Neighborfood

    April 23, 2014 at 2:04 pm

    This is such a gorgeous loaf of bread. I love the symbolism too. A great reminder of the reason why we celebrate.

  43. Anne @ Webicurean

    April 24, 2014 at 9:32 am

    That’s some perfect looking bread! Seriously, the bread looks like it’s from a professional bakery … and I can just imagine how good it tastes warm, slathered in butter…. have I gone too far? Must be time for breakfast!

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  45. Christy

    April 24, 2014 at 10:33 pm

    That is a beautiful looking loaf of bread. It looks so fluffy and light, with a crisp crust. Perfection!

  46. Jane's Adventures in Dinner

    April 25, 2014 at 11:10 am

    Such a beautiful, braided bread C:

    • hipfoodiemom

      April 25, 2014 at 5:14 pm

      Thank you, Jane!

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