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Do you make your Tsoureki?

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K

knicks_fan87

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With Easter coming up, I’m starting to plan my menu, and one big question is—should I make my own Tsoureki or just buy it?

I love the idea of baking it at home, but I also know Tsoureki can be tricky—getting the dough just right, proofing it properly, and nailing that golden-brown crust.

For those of you who make it, is it worth the effort? Any foolproof tips for first-timers? Or do you think it’s better to leave it to the experts at a great bakery?
 
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knicks_fan87 said:
With Easter coming up, I’m starting to plan my menu, and one big question is—should I make my own Tsoureki or just buy it?

I love the idea of baking it at home, but I also know Tsoureki can be tricky—getting the dough just right, proofing it properly, and nailing that golden-brown crust.

For those of you who make it, is it worth the effort? Any foolproof tips for first-timers? Or do you think it’s better to leave it to the experts at a great bakery?
Click to expand...
I have a really good guide on making Tsoureki at home 2 ways! It's really easy! I suggest going through the post first before trying the recipe out from the recipe card at the end. Let me know what you think!
 
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Voula said:
I have a really good guide on making Tsoureki at home 2 ways! It's really easy! I suggest going through the post first before trying the recipe out from the recipe card at the end. Let me know what you think!
Click to expand...
Love this, thanks for sharing it with us!

Homemade Tsoureki is absolutely worth the effort—especially if you enjoy baking! The aroma alone makes your kitchen feel like Easter. Yes, it can be a bit tricky, but patience is key. My top tips: use mahlepi and mastiha for that classic flavor, don’t rush the proofing (a warm spot really helps), and brush with egg wash for that beautiful shine. A stand mixer makes kneading easier.
 
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Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

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The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

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Do You Put Cinnamon in Your Keftedes?

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Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

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Do you put potatoes in your briam?

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