Last weekend, I made我最喜欢的胡萝卜蛋糕为复活节。今天是东正教复活节,这是复活节我一起长大的,感觉右再次分享一些我与节日强烈关联。我不能分享任何东西,但tsoureki(τσουρέκι)。

Tsoureki doesn’t have to be Easter bread. It’s a sweet, Greek holiday bread that’s also shared at other times of the year. When I was growing up, we got it twice yearly: once on the first day of each New Year, and once on Greek Easter. The New Year’s loaf had a coin inside, wrapped in wax paper. My mom and I would cut a slice for each member of our nuclear and extended family. If the coin landed in your slice, it was thought to bring a year of filled with especially good luck. (Once, when I complained to my mom that I never got the coin, she told me that her father had sardonically joked that it was actually a bad omen.)

At Easter, we got tsoureki with red-dyed hard boiled eggs baked right into the bread. The bread came from our local Greek bakery, but my Yaya also made a giant batch of the eggs for my favorite game. This was a game so fun that I didn’t mind the fact that I had to stay awake until midnight every Greek Easter (I was a morning person even then). It consisted of everyone picking an egg, and then cracking that egg against the egg of another person at the holiday table. If you initiated the crack, then your egg would descend from the top, and you’d exclaim “Chistos Anesti!” (Χριστός Ανέστη, “He is risen!”)

If your egg stayed intact, while the other person’s cracked and caved inward, he or she would then try cracking the good side of the broken egg over the side of your egg that had been lucky. The person would respond, “Alithos Anesti!” (Aληθώς ανέστη, “He is risen indeed!”). And if your egg cracked first, you’d favor your remaining good side for the next round.

It all sounds pretty confusing now that I write it out, but it was fun. I remember the few times when I had an egg that seemed indestructible, how exciting it was to keep testing its strength. I especially remember my grandmother’s loud, jubilant cries of “Christos Anesti!” and “Alithos Anesti!” No one laughed more than she did when an egg was either especially sturdy or especially feeble. My Yaya played this game the way she did everything: larger than life, full of gusto.




What I can bring to the table is my crazy love of bread baking, which isn’t my mom’s thing and wasn’t my Yaya’s thing, either. This is a strange year for me to take up the torch of holiday observances, since I’m not spending Greek Easter with any of my family physically. But the crisis has given me time to reflect on what matters, and this has included looking back on my upbringing and appreciating some traditions that I’ve lost touch with. It makes me want to do something symbolically for this quarantined Greek Easter, and sharing tsoureki is what I’m best suited to do.



I’m not attempting to share a definitive tsoureki here by any means; that would be impossible, since it’s a bread that probably varies from family recipe box to recipe box. I’m sharing the tsoureki that’s most like the one I remember from childhood: light and tender, sweet but not dessert-y, fragrant with the smell of mahleb but very, very light on the mastic (which I find overpowering when it’s more than a pinch). Our tsoureki didn’t include citrus zest, so my recipe doesn’t either, though I’ve tried including it, and it’s a nice addition.


I’ve had a Goldilocks experience testing this recipe. Some batches were a little too sweet, or not sweet enough; sometimes I added too much mahlep, which my mom doesn’t like in big amounts, and sometimes it wasn’t even detectable. I think I finally got it right, but of course my mom will be the one to tell me whether that’s true.



Author -betway必威体育平台
Yields: 12servings


  • 4汤匙s(60 g) vegan butter (substitute 4 tablespoons vegetable oil)
  • 1/2杯子non-dairy milk (any is fine, except for full fat coconut milk)
  • 1/3杯子water
  • 4汤匙s(60 g) aquafaba, lightly beaten*
  • 4杯子s(480 g) unbleached, all-purpose flour
  • 4 1/2茶匙(15克)的即时酵母*
  • 6汤匙s(75克)蔗糖
  • 1teaspoon(4 g) fine kosher salt
  • 1teaspoonground mahlep (substitute 3/4 teaspoon vanilla extract if you don't have it)
  • 1/8teaspoon(a pinch) ground mastic (optional)


  • 1汤匙non-dairy milk
  • 1汤匙agave or maple syrup
  • 1汤匙芝麻籽


  • 融化你的黄油在一个小锅里。添加的非乳制品牛奶和水,然后将锅返回到低发热量。加热液体到100-115F(或直到它时,你沾在你的小手指,而不是痛苦的烫手)。
  • In a large mixing bowl, whisk together the flour, yeast, sugar, salt, mahlep, and mastic.
  • 在aquafaba添加到您的液体混合物,搅拌均匀,然后添加这种液体对您干燥的成分。用铲子搅拌直到面团粘球的形式。
  • Turn your dough onto a lightly floured surface. Knead for 10-14 minutes, or until your dough is smooth and pliable. If it's very sticky as you knead, you can add a little extra flour to your surface, but try not to add a lot. This is a sticky dough in general, so use a bench scraper to help you as you knead. Alternately, you can mix your dry ingredients in the bowl of a stand mixer fitted with the dough hook, add your liquid ingredients, and knead on medium high in the stand mixer for about 6-7 minutes. Once again, the dough is ready when it's smooth and supple.
  • Transfer the dough to an oiled bucket or bowl and turn once to coat. Cover and allow the dough to rise for 1-2 hours, or until doubled in size (this will depend on the temperature in your home).
  • 预热烤箱至350F。转移到面团稍微浸油的表面,并将其切成三片,甚至(他们将关于每个285-300克)。betway必威体育平台19-20英寸长,这些卷成线。安排在羊皮纸的矩形股线长度。羊皮纸的短边(与线材的两端)应该是你面对的问题。编织股成3股辫,在以后你就完蛋了两端掖好被角。转移到羊皮纸烤盘。允许tsoureki举证为45-75分钟,或直至浮肿。当你用手指轻轻捅它,它应该弹回,但速度缓慢。
  • When the dough has finished proofing, combine the non-dairy milk and agave or maple syrup in a small bowl. Brush the dough with this vegan version of an egg wash. Transfer the dough to your oven and bake for 20 minutes. Remove the dough from the oven and brush it with another layer of the egg wash, then sprinkle it with sesame seeds. Return it to the oven in a rotated position (so that it bakes evenly), and then bake it for another 20-30 minutes, till deep golden brown throughout (a probe thermometer should read at least 190F in the center of the bread). Allow it to cool on a cooling rack before slicing and serving.


If you're using regular yeast, rather than instant yeast: warm the non-dairy milk and water to 110-115F, then stir in 1 tablespoon of the sugar (the rest of the sugar can be mixed into the dry ingredients). Sprinkle your yeast on top. When the yeast is foamy (5-10 minutes), melt your butter and stir it into the liquid mixture, along with the aquafaba. Proceed with the recipe.
If you don't have canned chickpeas for aquafaba, you can use 1/4 cup applesauce or mashed ripe banana.



我找不到任何地方mahlep相当接近我引向这个节日,似乎所有,但在网上被抢购一空。Under normal circumstances, I’m lucky enough to live in a city with tons of ethnic markets that have amazing spice selections, but when I tried, the two Middle Eastern markets that I know carry mahlep couldn’t deliver (and they’re much too far for me to walk).

我正要放弃传betway必威体育平台统tsoureki,当我做了最后一次谷歌搜索,发现The Greek Market在佛罗里达州。我很高兴地发现,他们可以运送到纽约,我下令从他们我mahlep,这是我tsoureki实验,这个配方是怎么来的。


Happy Greek Easter to all who celebrate. Χριστός Ανέστη! And I’ll see you later this week.


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  1. Hi! This recipe looks great and I’d love to make it for my yaya&pappou who are not totally on board with the vegan thing! How long does this stay fresh?

    • Hooray! Hope they love it

      You can wrap it in plastic wrap or put it into a paper bag and store at room temperature for up to 2-3 days. If you plan to stretch the leftovers longer than that, you can freeze it in slices.

  2. 哇,这面包的内部看上去华丽而很容易让人想起challah的,像你说的。我真的很喜欢阅读有关希腊周围复活节和tsourekbetway必威体育平台i您的家庭传统。这是所有新的给我,你真的把我那里与你的描述。我很高兴你找到了一种方法来庆祝的方式是有意义的假期,甚至在这些奇怪倍。

    • 这是这么好的评论,Cadry。我不写我的文化教养的时候,所betway必威体育平台以它已经有意义和不错的份额,尤其是在这个困难的时刻。我希望你保持安全和很好!

  3. alithos anesti !我说在instagram treid koulourakia for the first time. it’s so funny, my mom sent me this blog post this morning lol. i told her i’ve been following her for years! i’m not that tied to the religious aspect of easter but the greek cultural/food traditions are string. and i was surprised how much it effected me that i wouldn’t be with my family. my non-greek husband has been around for 25 years so he knows them all too. my husband an daughter are vegetarian, so we played the egg game but it was weird with just 3 of us. then we had some spanakopita and a vegan take on avgolemono.no tsoureki this year but you can bet i’ll make this a few times before next easter so i can be sure to get it right!

  4. My mom uses a similar recipe for her bread. It is almost the same except it’s not vegan. I have always loved it but could never make it myself. So it will be fun giving this a try. Thank you for sharing