This delicious festive bread was at one time only baked on Easter. Now it is made year round, including the Christmas holidays. It is customary for godmothers to bake one Tsoureki for each godchild.
More a cake than a bread, with a texture similar to brioche, Tsoureki slices can also be left to dry for five hours in a slow 200°F. oven to become very tasty biscuits. The same dough, with 2 tea