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Greek Tsoureki Mia Elia


Make sure you haven’t missed out on tsoureki (Greek Easter bread) – it’s absolutely delicious! This fluffy loaf has a beautiful semi-soft brown crust, and the amazing stringy texture will keep you coming back for more.

But it isn’t just about the taste – tsoureki holds special symbolic significance during Easter, with the three braids representing the Holy Trinity. So don’t miss out on this traditional Greek treat – bake some of your own tsoureki and treat your family and friends!


  • 12 g yeast
  • 1 tablespoon(s) granulated sugar
  • 440 g water, lukewarm
  • 160 ml Mia Elia Extra Virgin Olive Oil
  • 4 eggs
  • 100 g granulated sugar
  • 1 tablespoon(s) salt
  • 1 kilo all-purpose flour
  • 100 g raisins, soaked in sweet wine, port or water and drained
  • orange zest, of 3 oranges
  • 1/2 teaspoon(s) cardamom, ground
  • 1 egg yolk, for brushing
  • sesame seeds, for sprinkling
  • 100 g Traditional Ouzo from Mytilene


To make Greek Easter bread (tsoureki), start by combining yeast, sugar and water in a bowl. Leave for 5 minutes, until the mixture starts to froth.

Then add Mia Elia Extra Virgin Olive Oil and mix with a hand whisk. Gradually add in eggs, one at a time, before incorporating zest, cardamom, sugar, ouzo and salt. Add flour in batches, until completely combined.

Turn out the dough onto a generously floured working surface and knead with your hands until the dough is nice and elastic – it should spring back when you press into it with your finger. Transfer to a bowl lightly brushed with flour and let it rest for 1 hour until doubled in size.

Once risen again, add raisins and knead for 1-2 minutes to distribute evenly throughout the dough. Divide the dough into 6 equal parts before shaping each into long strips – then braid them together to create 2 tsoureki loaves.


To finish off your Greek Easter bread (tsoureki), brush 2 sheets of parchment paper with olive oil and place each braid onto a sheet of parchment paper. Transfer to a baking pan and brush the dough with lightly beaten egg yolk. Set aside for 1 hour, so it can rise again.

Preheat oven to 190* C (374* F) Fan and bake for 30-40 minutes, until golden. Then remove from oven and place on a wire rack to cool. Serve and enjoy!

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