Stuffed Greek Easter Bread: 3 Delicious Tsoureki minis Recipes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a distinct flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

In a mixing bowl, add room temperature milk, a little flour, granulated sugar, and a heaping tablespoon of active dry yeast. Let it sit for about 10 minutes until bubbly.

In another bowl, combine 720 grams of all-purpose flour, granulated sugar, ground mahleb, and salt. Grate clementines (or lemon/orange) zest into the mixture.

Whisk the dry ingredients together and add to the yeast mixture.

In a separate bowl, mix room temperature whole milk, 2 whole eggs, and 2 teaspoons of pure vanilla extract. Beat the eggs lightly before adding them to the milk.

Add the wet ingredients to the dry ingredients and mix on low speed for 15 minutes, scraping down the dough as needed.

Once kneaded, add 2 ounces of unsalted softened butter and knead for an additional minute until incorporated.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until doubled in volume, about 1-2 hours.

Prepare the almond filling by mixing softened unsalted butter, sugar, vanilla extract, almond extract, and 2 eggs until smooth. Then add almond flour, lemon zest, and a pinch of salt, mixing until creamy.

Fill the dough with the almond filling, chocolate hazelnut spread, cream cheese, or preserves as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens