Pasxalino tsoureki

Easter Βrioche Bread

Easter Βrioche Bread 2560 1528

Fluffy, traditional easter brioche made with love and extra virgin GREENOLIA CLASSIC olive oil.


    • 4 cups of flour
    • ⅔ cup of sugar
    • 1 tbsp dry yeast
    • ½ tsp salt
    • 4 large eggs
    • ⅔ cup extra virgin olive oil GREENOLIA CLASSIC
    • ⅓ cup milk
    • 1 tbsp vanilla extract
    • 1 egg yolk
    • 3 mastic tears
    • 2 tsp of finely ground mahlepi powder
      Optional: Almond fillet or sesame seeds for sprinkling


    1. In a large mixing bowl, combine the flour, sugar, yeast, mahlepi, mastic, and salt.
    2.  In a separate mixing bowl, whisk together the eggs, olive oil, milk, and vanilla extract.
    3. Add the liquid ingredients to the dry ingredients and mix until a dough forms.
    4. ΑTurn the dough out onto a floured surface and knead for 10 minutes, or until smooth and elastic.
    5. Place the dough in a large oiled bowl, cover with a clean kitchen towel, and set aside for about 3 hours, or until doubled in size.
    6. Preheat the oven to 170°C.
    7. Divide the dough into equal parts and braid it into braids.
    8. Place them on a greased or parchment-lined baking sheet, leaving space between them. Allow the dough to rise for another 30 minutes.
    9. Brush the top with the egg yolk and, if desired, sprinkle with the almond fillet.
    10. Bake the brioches for 25 to 30 minutes, or until golden brown.
    11. Allow the brioche to cool on a wire rack before serving.

Happy Easter!




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