A chocolate twist on the classic tsoureki — the traditional Greek Easter sweet bread that is soft, buttery and beautifully aromatic with mahlepi, mastiha and orange.

This version keeps the authentic flavour of tsoureki, but adds a smooth chocolate orange ganache filling inside each braid strand, creating delicate ribbons of rich, glossy chocolate throughout the loaf.

Think of it as a cross between tsoureki and chocolate babka — indulgent, fragrant and perfect for Easter.

Notes

Chocolate tsoureki will be slightly softer than the traditional version due to the added filling, but should still maintain a light, fluffy and tender crumb.

The chocolate orange flavour pairs beautifully with the aromatic spices in the dough and adds a subtle citrus richness without overpowering the traditional character of tsoureki.

Ingredients

14g yeast
150ml whole milk, warm
1 tsp sugar
500g strong white bread flour
2 tsp ground mahlebi (a ground cherry kernel)
1 tsp ground mastic (a mastic resin)
120g caster sugar
50g melted butter
Zest of 1 orange
2 large eggs
100g room temperature butter, chunks to add little by little to the Tsoureki as it’s kneading
**Chocolate orange ganache filling**
200g dark chocolate (55–70% cocoa), finely chopped
120ml double cream
20g unsalted butter
zest of 1 orange
pinch of sea salt
1 tsp honey or glucose (optional, for extra shine)

**To decorate**
Egg Wash
A handful of almond flakes

3 hours 40 minutes (including rising and cooling) | Yields two loaves

Method

In a bowl, combine the flour and mahlebi and mastic. Set aside.
In another bowl, add the warm milk, dry active yeast and sugar, and whisk to combine . Set it aside to activate for at least 10 minutes (recommended is 15).
To the activated yeast, add the flour, sugar, melted butter, orange zest, and eggs. Knead on a slow speed for the first 2 minutes as the dough begins to homogenise, then gradually increase the speed, adding little chunks of butter in increments and kneading the dough for a total of 15 minutes.
Cover with a clean tea towel and leave to rise for at least an hour and a half until the dough has doubled in size.
Make the chocolate orange ganache. Finely chop the chocolate and place into a heatproof bowl. Heat the cream in a small saucepan until steaming, but not boiling. Add the orange zest to the hot cream and allow it to infuse for 1 minute. Pour the cream over the chopped chocolate and leave for 1 minute. Stir until the chocolate has fully melted and the mixture is smooth and glossy. Stir in the butter and salt. Allow the ganache to cool until thick and spreadable in consistency. It should resemble a soft chocolate spread before using.
Preheat the oven to 170 degrees Celsius fan. Once the tsoureki dough has doubled, cut the dough into two pieces, and divide each piece into three. Roll each portion into strips approximately 6–7 cm wide. Spread a thin line of chocolate orange ganache down the centre of each strip, using approximately 30–35g of filling per strand. Fold the dough over the filling and pinch the seam closed tightly to seal. Gently roll each piece into a rope, ensuring the chocolate is fully enclosed. Braid the ropes into your desired shape and transfer to a lined baking tray. Cover loosely and allow to proof until puffy.
Place the Tsoureki on a tray lined with parchment paper and brush the tops with egg wash, and top with almond flakes. Cover and leave to rise for a second time for a total of an hour.
Bake for 25 minutes until golden brown on top. Place the Tsoureki on a cooling rack to cool for half an hour before enjoying.