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Tsoureki Flower filled with Praline

Tsoureki Flower filled with Praline

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Tsoureki flower is a type of Greek style sweet brioche bread made during Easter but shaped into a flower.  

What makes it different is the kind of butter used and its flavour as mahleb and mastic resins are used, which gives it a unique taste.

This year I decided to make something different, so I made some changes to my recipe.  

What makes this Tsoureki special is its lovely shape.  

You will make everybody thinking that you have made something very complicated whereas it is very easy to make.

Preparing tsoureki image

How to Make Tsoureki Flower

  • Prepare the dough.
  • Cover the dough with a napkin and leave it for about an hour (depending on the room temperature) to rise and double in volume.
  • Knead the dough and divide the dough into four pieces of 300 grams each.  Shape each piece into a round ball.  The remaining will be braided separately to form a classic tsoureki or you can use it as a fifth layer, adding more praline.
  • Roll out the first ball into a disc around 24 cm diametre or a little bit bigger. It is important that all the discs are made the same size.
  • Cut a piece of parchment paper 30 x 30 cm and put the rolled dough in the centre.
  • Spread 1/3 of the praline on it leaving a margin of 2 – 3 cm uncovered. Lay the second one on top spreading praline and continue with the third and fourth.
  • Use the base of your spring form pan to shape your bread and cut excess dough. (Leftover dough will be used to make the other tsoureki).
  • Slide the base under the parchment paper.
  • Place a small round object in the middle and using a sharp knife make 4 cuts.  Divide each quarter into 4 equal pieces so that you have 16 sections.  While making the first two sections twist each piece twice in opposite directions and join the ends.  The right will be twisted to the right and the left to the left.  Continue with all the remaining sections.
  • Decorate with the almonds.
  • When done add the ring of the form on the base and secure.
  • Cover with cling film and a kitchen towel and let it rest and rise for another hour.
  • In a small bowl, beat together the egg yolk with 1 tablespoon milk. With a pastry brush, evenly brush the egg mixture over the risen dough.
  • Preheat your oven to 180o C /  350o F and bake for about 30 – 40 minutes, depending on your oven or until a nice brown colour is achieved.
Table filled with Easter tsourekia, flaounes, koulourakia image


You can find the links to my other tsourekia at the end of the post.

You can also find instructions on how to make this bread in another recent post of mine.

Wishing you all a Happy Easter!

Easter eggs image
Tsourekia with praline image

Tsoureki Flower filled with Praline

Yield: 25
Prep Time: 1 hour
Cook Time: 40 minutes
Additional Time: 2 hours
Total Time: 3 hours 40 minutes

Tsoureki flower is a type of Greek style sweet brioche bread made during Easter but shaped into a flower.  

Ingredients

For the dough:

  • 1 kilo strong bread flour (might need a little bit more)
  • 25 grams fresh yeast (you can use dry yeast if you prefer)
  • 225 grams sugar
  • 100 grams ewe's and goat milk butter*
  • 100 grams butter or margarine
  • 1 cup milk
  • 4 eggs (60 grams each)
  • 10 grams (2 tsp) ground mahleb
  • 3 grams (1/2 teaspoon) ground mastic resin
  • 1 tbsp orange zest
  • 1/2 teaspoon of salt

For the filling:

  • 300 grams praline (nutella or Greek merenda)

Egg wash:

  • 1 egg yolk mixed with a spoonful of milk for glazing

For decoration:

  • ½ cup blanched almonds ((about 50 almonds)

Instructions

  1. In a small bowl dissolve the yeast with some of the lukewarm milk.
  2. Melt the butter and mix in the sugar.
  3. Adjust the hook on your mixer.
  4. Put the flour with the salt, the mastic, the mahleb and orange zest in the mixer bowl and mix on low speed to combine.
  5. Add the yeast mixture as well as the remaining milk and mix.
  6. Add the melted butter with sugar and continue mixing on low speed.
  7. Beat the eggs with a fork and add to the mixer. Mix until well combined increasing the speed until the dough forms into a ball around the mixer hook. (If sticky add a little bit more flour).
  8. Cover the dough with a napkin and leave it for about an hour (depending on the room temperature) to rise and double in volume.
  9. Knead the dough and divide the dough into four pieces of 300 grams each. Shape each piece into a ball. The remaining will be braided separately to form a classic tsoureki or you can use it as a fifth layer, adding more praline.
  10. Roll out the first ball into a disc around 24 cm diametre or a little bit bigger. It is important that all the discs are made the same size.
  11. Cut a piece of parchment paper 30 x 30 cm and put the rolled dough in the centre.
  12. Spread 1/3 of the praline on it leaving a margin of 2 - 3 cm uncovered. Lay the second one on top spreading praline and continue with the third and fourth.
  13. Use the base of your spring form pan to shape your bread and cut excess dough. (Leftover dough will be used to make the other tsoureki).
  14. Slide the base under the parchment paper.
  15. Place a small round object in the middle and using a sharp knife make 4 cuts. Divide each quarter into 4 equal pieces so that you have 16 sections. While making the first two sections twist each piece twice in opposite directions and join the ends. The right will be twisted to the right and the left to the left. Continue with all the remaining sections.
  16. Decorate with the almonds.
  17. When done add the ring of the form on the base and secure.
  18. Cover with cling film and a kitchen towel and let it rest and rise for another hour.
  19. In a small bowl, beat together the egg yolk with 1 tablespoon milk. With a pastry brush, evenly brush the egg mixture over the risen dough.
  20. Preheat your oven to 180o C / 350o F and bake for about 30 – 40 minutes, depending on your oven or until a nice brown colour is achieved.

Notes

Note:  *If you do not have ewe's and goat butter you can use any other type of butter or margarine.

Nutrition Information
Yield 25 Serving Size 1
Amount Per Serving Calories 312Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 48mgSodium 112mgCarbohydrates 47gFiber 2gSugar 16gProtein 8g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

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Trish Stone

Tuesday 5th of May 2015

Thanks again for the lovely recipe Ivy. The twists and layers really do make it look fantastic. You make it look easy! ;)

Kyle Stephen

Sunday 12th of April 2015

Awesome Tsoureki Flower filled with Praline! Thanks for sharing the recipe. I will share this to my wife. Great!

Iva Lourdes

Saturday 11th of April 2015

This is awesome.Thank you Ivy for share

Angie

Friday 10th of April 2015

This is so BEAUTIFUL, Ivy, esp. that flower pattern..just gorgeous.

Ivy

Friday 10th of April 2015

Thank you Angie.

Anna

Thursday 9th of April 2015

This looks SO beautiful! Stunning presentation! I also love the beautiful Red Pascha Eggs : )

Ivy

Friday 10th of April 2015

Thank you Anna, Kalo Pascha!

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