Chocolate-filled tsoureki is a delicious twist on the beloved Greek Easter bread, with a soft, fluffy and wonderfully elastic dough and a rich chocolate filling. The aromatic combination of mastic and mahleb pairs beautifully with the chocolate, while the hazelnut praline adds depth and an irresistible nutty flavor.
Its distinctive twisted shape and golden glaze make it an impressive centerpiece on any festive table. Ideally served sliced, it is perfect for breakfast, alongside an afternoon coffee, or as a special Easter treat. This tsoureki beautifully combines Greek tradition with a rich chocolate touch—and it is unlikely to last until the next day!
Chocolate filled “tsoureki” (Greek Easter Bread)
Chocolate-filled tsoureki is a delicious twist on the beloved Greek Easter bread, with a soft, fluffy and wonderfully elastic dough and a rich chocolate filling.
Ingredients
For the yeast batter
- 80 grams water at room temperature
- 11 grams dried active yeast
- 10 grams granulated sugar
- 40 grams strong flour
For the dough
- 30 grams orange peel use a peeler to peel the orange, not a zester which will extract only the zest
- 130 grams granulated sugar
- 70 grams milk lukewarm
- 2 large eggs
- 460 grams strong flour
- ½ tsp mastic
- ½ tsp mahleb seeds
- ½ tsp salt
- 125 grams unsalted butter at room temperature
For the filling
- 150 grams dark chocolate about 40-50% cocoa solids
- 60 grams unsalted butter
- 25 grams cocoa powder
- 30 grams granulated sugar
- 50 grams hazelnut praline
For glazing
- 1 egg
- Sliced almonds optional
Instructions
Make the yeast batter
- In a stand mixer bowl, pour in the water and sprinkle over the yeast. Whisk to dissolve the yeast. Add the sugar and flour. Whisk again to combine. Cover with plastic wrap or a tea towel and let it stand for 10-15 minutes. During this time the mixture will have bubbles on the surface and it will rise. If it doesn’t, your yeast is not “working” and you should start over.
Make the dough
- Place bowl with yeasted batter on mixer and adjust the dough hook. Add lukewarm milk, eggs, flour, mastic, mahleb, salt and knead at medium-low speed for 10 minutes. Start adding the butter piece by piece. Knead 10-15 minutes more. Check the dough by pulling it. It should be soft and stretchy.
- Transfer dough in a buttered bowl. Cover and let it rise at a warm place for 2-3 hours until double in size.
Make the fillin
- Melt chocolate and butter over low heat stirring constantly until smooth. Add cocoa powder, sugar and Nutella. Mix to combine. Mixture will be thick-ish.
- Roll the risen dough into a 40 x 50 rectangle. Spread with the chocolate mixture and roll into a log, starting from the 50 cm side. Cut in half lengthwise using a pastry cutter. Twist the two pieces together and join into a circle. Place into a paper lined 26 cm pan. Cover with a tea towel for 30 minutes. In the meantime, pre-heat oven to 160 C fan.
- Brush the surface with beaten egg and bake in a preheated fan oven at 160°C (320°F) for approximately 40 minutes, until beautifully golden brown and fully cooked through..
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