By Chef Georgia Koutsoukou – “SoulChef”
As Chef Georgia Koutsoukou — the Kalamata-born chef known as “SoulChef” — continues her SoulChef Sundays series with The Greek Herald, she turns to one of the most beloved symbols of Greek Orthodox Easter: tsoureki.
For SoulChef, tsoureki is more than a sweet bread. It is the scent of spring, the warmth of the kitchen, and the joy of sharing. Through three variations — traditional, vegan and gluten-free — she brings this timeless Easter staple to every table.
The Easter Tsoureki Trilogy
1. Traditional Tsoureki – With ‘Strings’ & Aromas
Ingredients
- 2 kg strong flour (bread flour)
- 140 g fresh yeast
- 600 g sugar
- 6 eggs
- 250 g clarified butter
- 1 cup lukewarm milk
- Mahlépi, mastic, cardamom, orange zest
Method
- Prepare a starter (sourdough-style base).
- Beat eggs with sugar and spices in warm milk.
- Combine with flour to form dough.
- Slowly add melted butter at the end, folding by hand.
- Allow dough to rise before shaping and baking.
2. Vegan ‘Bread of Love’ (Lenten Tsoureki)
Ingredients
- 1 kg strong flour
- 140 g yeast
- 1½ cups orange juice
- 300 g sugar
- 150 g sunflower oil
- Mahlépi, mastic, cardamom, orange zest
Method
- Mix orange juice with baking soda.
- Combine with remaining ingredients.
- Knead until smooth.
- Let rise, shape and bake.
3. ‘Free’ Tsoureki (Gluten-Free)
Ingredients
- 500 g gluten-free flour
- 100 g sugar
- 2 sachets dry yeast
- 150 ml milk (or plant-based)
- 100 g butter or margarine
- 3 eggs
- Spices
Method
- Mix ingredients into a soft dough.
- Shape using oiled hands or place in tins.
- Bake at 160°C.
- Cover immediately after baking.
A Message from SoulChef
Tsoureki is more than a recipe — it is a gesture of love. The scent alone can fill a home with warmth and memory. Make it with a smile. Cooking is the most beautiful way to say ‘I love you.’ Happy Easter to all.
Georgia Koutsoukou – Soul Chef
Connect with the SoulChef
Connect with the SoulChef:
Email: gkouts.gk@gmail.com
