When you think of Greek Tsoureki, you probably imagine the soft, aromatic, braided bread traditionally enjoyed during Easter and Christmas.

But what if we took this beloved classic and made it even more indulgent?

Enter Custard-Filled Tsoureki—a luxurious blend of pillowy sweet bread and creamy custard, perfect for the holiday season or any special occasion.

This version of Tsoureki stays true to its roots, featuring traditional flavors like mahlepi, mastic, and orange zest, while the addition of a rich, vanilla custard takes it to the next level. The result? A dessert-like bread that’s perfect for sharing with family and friends over coffee or tea.

What Makes It Special?

Traditional Meets Modern: The soft, fragrant dough captures the essence of Greek baking, while the custard adds a delightful surprise in every bite.

Beautiful and Festive: With its braided design and golden finish, this bread is as stunning as it is delicious.

Customizable: While this recipe uses vanilla custard, you can add flavors like citrus, cinnamon, or even chocolate for a personal touch.

Perfect for Any Occasion.

While traditionally associated with Easter, this Custard-Filled Tsoureki is versatile enough for any celebration. Serve it at brunch, bring it to a holiday gathering, or simply enjoy it as a sweet treat with your afternoon coffee.

Baking this bread is more than just making a dessert—it’s about creating something beautiful to share with loved ones. So, roll up your sleeves, and let’s make something unforgettable!

Shop the ingredients

For the Tsoureki Dough:

1kg bread flour

270gr sugar

100gr fresh yeast

120ml warm milk

3 large eggs, at room temperature

80g unsalted butter, softened

1 tsp mahlepi (mahlab)

1/2 tsp mastic powder (optional)

1/2 tsp salt

Zest of 1 orange

For the Custard Filling:

500ml milk

3 large egg yolks

100g (1/2 cup) sugar

40g (1/3 cup) cornstarch

1 tsp vanilla extract

30g (2 tbsp) unsalted butter

For the Topping:

1 egg, beaten (for egg wash)

Sliced almonds or pearl sugar (optional)

Directions

Activate the yeast: In a small bowl, combine the warm milk, 1 tbsp sugar, and yeast. Let it sit for 5-10 minutes until frothy.

Mix the dry ingredients: In a large bowl, combine flour, mahlepi, mastic powder (if using), salt, and orange zest.

Combine wet ingredients: In another bowl, whisk together the eggs and remaining sugar. Add the yeast mixture and stir to combine.

Form the dough: Gradually add the wet mixture to the dry ingredients, mixing until a shaggy dough forms. Knead in the softened butter until the dough is smooth and elastic (about 8-10 minutes).

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours or until doubled in size.

In a saucepan, heat the milk over medium heat until it just begins to simmer.

In a bowl, whisk together egg yolks, sugar, cornstarch, and vanilla.

Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring, until thickened.

Remove from heat and stir in butter. Let it cool to room temperature, covering the surface with plastic wrap to prevent a skin from forming.

Shape the tsoureki: Punch down the risen dough and divide it into 3 equal portions. Roll each portion into a long strip. Flatten each strip slightly and spread a thin layer of custard down the center of each strip.

Pinch the edges of each strip to seal in the custard, then braid the strips together. Tuck the ends under to secure.

Place the braid on a parchment-lined baking sheet, cover loosely, and let it rise for another 30-45 minutes.

Brush the braid with egg wash and sprinkle with sliced almonds or pearl sugar.5.

Preheat the oven to 180°C (350°F). Bake the tsoureki for 30-35 minutes, or until golden brown and hollow-sounding when tapped.

ServeAllow the tsoureki to cool before slicing to reveal the creamy custard inside.

Tips:

Patience is key: Tsoureki dough needs time to rise, so don’t rush it! Allow the flavors to develop and the dough to become light and airy.

Seal the custard well: When braiding, make sure the edges are pinched tightly to prevent the filling from leaking.

Serve it fresh: This bread is best enjoyed on the day it’s baked, but leftovers can be stored in an airtight container or frozen for later.