Tsoureki is a traditional Greek Easter bread. It is made on Holy Thursday along with the dyeing of the Easter eggs and eaten after midnight mass and on Easter Sunday. If you’ve never tried tsoureki before, you are missing out! It’s light yet luxurious, perfect to eat after the midnight Church service on Easter Saturday. It is made from a yeasted rich sweet dough, very similar to brioche, topped with flaked almonds and some sesame. Greek Tsoureki is a captivating sweet brioche-style bread – light, fluffy, pull apart and elastic with a soft golden crust and a stringy texture. That ‘stringiness’ when you pull away each knot or bun is what you need to look for, to assess the quality of your tsoureki. This delicious bread traditionally comes in the shape of a braid. It can be a 3 piece braid, a 4 piece braid or the simplest of all a 2 piece which is the one I prefer. After you make the braid you can make a plaited loaf or a wreath which are the most common shapes for the tsoureki.