This traditional Greek Easter sweet, known in Greek as Tsoureki yemisto me sokolata, is a delicious, rich treat that will transport you to the Mediterranean.


  • Dough

  • 3g Masticha Chios, ground with 1 teaspoon of sugar in a mortar and pestle

  • 1 cup warm milk

  • 1⁄2 cup caster sugar

  • 1 × 7g sachet yeast

  • 2 eggs, lightly beaten

  • 1/3 cup cup butter, melted

  • 1⁄2 tsp salt

  • 3g mahlepi

  • 1 tsp vanilla extract zest of 1 orange

  • 4 cups strong white flour

  • 1 egg, beaten

  • 1⁄2 cup flaked almonds

  • Chocolate ganache

  • 1⁄2 cup cocoa

  • 3⁄4 cup icing sugar

  • 1⁄2 tsp cinnamon

  • 1⁄2 tsp instant coffee powder

  • 125g unsalted butter, softened

  • 125g chocolate (60% cocoa), melted

  • 100g chocolate (60% cocoa), melted, to serve


  • 1.

    To make the dough, use an electric stand mixer with the dough hook attachment and slowly mix the milk, sugar and yeast together. Add the Masticha Chios, eggs, melted butter, salt, mahlepi, vanilla and orange zest. Mix until incorporated, then add the flour, one cup at a time. Continue mixing to form a soft, pliable dough, around 8 minutes in the machine. Cover the bowl and allow the dough to rest for 30–40 minutes, or until doubled in size.

  • 2.

    To make the ganache, mix the dry ingredients together in a bowl, gradually adding the softened butter and chocolate to form a smooth paste. Set aside, but don't chill as it needs to be able to be spread over the dough.

  • 3.

    To make the tsoureki, once it has risen, divide the dough into 2 equal portions. It will be really sticky, but it’s very important not to add extra flour. Rub the workbench, rolling pin and your hands with a little olive oil.

  • 4.

    Roll each portion of dough out into a square of roughly 30 × 30 centimetres. Spread each square generously with half of the ganache and roll into a sausage. Use an oiled pastry scraper to help lift the dough off the oiled bench while rolling.

  • 5.

    Once both portions of dough have been rolled up, lay each roll side by side, with the seam on the bottom. Place the top ends on top of each other and gently squeeze together.

  • 6.

    Using a sharp knife, start about 4 centimetres from the top of each roll and cut right through the dough,

  • 7.

    Down the centre, to the bottom. This will expose the layers of dough and chocolate. Braid the 4 strands to form a lovely twisted chocolate and dough loaf. Place this log onto a baking tray lined with baking paper.

  • 8.

    Allow to rest for a second time, about 30–40 minutes.

  • 9.

    Preheat the oven to 180°C/160°C fan-forced. Brush the top of the tsoureki with the beaten egg, and sprinkle with flaked almonds. Bake for 25–30 minutes. Once cooked through, allow the bread to cool. Use a fork or spoon to drizzle the melted chocolate over the bread.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 897kj
  • Fat Total 46g
  • Saturated Fat 24g
  • Protein 13g
  • Carbohydrate 117g
  • Sugar 69g
  • Sodium 272mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more delicious recipes from Kathy, purchase her cookbooks or visit her website, Sweet Greek, for more information.

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