Chocolate Covered Tsoureki Just Like They Make In Greece (Greek Easter Bread with a Decadent Twist)

Soft, sweet, and spiced with orange and mahlepi, this Chocolate Covered Tsoureki takes the classic Greek Easter bread and adds a glossy, rich chocolate topping that’s just as indulgent as it sounds. This version is all about that thick, shiny chocolate glaze and a drizzle of white chocolate for good measure.

I’ve also included the glaze for White Chocolate and drizzled with Milk Chocolate if you prefer white chocolate as the main flavour.

For the traditional tsoureki recipe, click here!

This recipe is for ONE Tsoureki. Multiply quantities if you want to make more 🙂

Ingredients

Yeast Starter

• 7g dry yeast (or 18g fresh yeast)
• 1 tsp white sugar
• 33ml lukewarm water
• 25g plain flour

Dough

• 67g white sugar
• 1 small egg, room temperature
• 60ml lukewarm milk
• 25ml fresh orange juice (pulp-free)
• 250g plain flour
• 3.5g mahlepi
• 5g vanilla sugar
• Zest of a small orange
• 17g unsalted butter, melted and lukewarm

Egg wash

• 1 egg yolk
• Splash of water

Chocolate Glaze

• 300 g cooking chocolate, chopped (dark or milk, your choice)
• 200 ml thickened cream
• 100 g white chocolate, melted (for drizzling)

OR

White Chocolate Glaze

• 300 g cooking chocolate, chopped (white chocolate)
• 200 ml thickened cream
• 100 g milk or dark chocolate, melted (for drizzling)

Instructions

Step 1: Make the Yeast Mixture

1. In a small bowl, mix:
   – 7g dry yeast (or fresh yeast)
   – 1 tsp white sugar
   – 33ml lukewarm water
   – 25g plain flour
2. Cover and let sit for 10 minutes. If it bubbles up, your yeast is good to go!

Step 2: Mix the Dough

1. In a large bowl, whisk together:
   – 67g sugar
   – 1 egg
   – 60ml lukewarm milk
   – 17g melted butter
   – 25ml orange juice
2. In another large bowl, combine:
   – 250g plain flour
   – 3.5g mahlepi
   – 5g vanilla sugar
   – Zest of one orange
3. Combine the yeast mixture and wet ingredients with the flour mixture. Use your hands or a stand mixer (in batches if needed).
4. Knead for 10 minutes. The dough will be sticky at first don’t add more flour. Keep kneading until it’s elastic and smooth.
5. Place dough in a clean bowl, cover with a damp tea towel, and let rise in a warm place for 2 hours.

Step 3: Shape the Tsourekia

1. After rising, divide dough into 3 equal pieces.
2. Braid the dough and place on a lined tray.
3. Cover and let rise again for 1.5 hours.

Step 4: Bake

1. Preheat oven to 170°C Fan.
2. Whisk one egg yolk with a splash of cool water and egg wash the top of your tsoureki.
3. Bake at 170°C Fan for 25 minutes, then lower temp to 140°C and bake for another 20 minutes.
4. Let the tsoureki cool completely on a wire rack.

Step 5: Make the Chocolate Glaze

1. Place 300g chopped cooking chocolate in a heatproof bowl.
2. Heat 200ml thickened cream in a saucepan until just simmering (don’t boil).
3. Pour cream over the chocolate and let sit for 1 minute, then stir until smooth and glossy.
4. Let cool for 5–10 mins to thicken slightly.

Step 6: Glaze & Decorate

1. Pour the thick chocolate glaze over the cooled tsourekia, letting it run naturally down the sides.
2. Drizzle with melted 100g white chocolate to finish.

Tips for the Best Chocolate Covered Tsoureki

• Let the bread cool completely before glazing or the chocolate will slide right off.
• Use good quality chocolate it makes all the difference.
• You can store this in an airtight container for up to 4 days, or freeze the tsoureki without glaze and add chocolate fresh after thawing.

Why You’ll Love This Chocolate Covered Tsoureki

This version skips the usual Easter toppings and goes all-in on dessert vibes. Whether you’re baking for Greek Easter or just want a showstopper of a sweet bread, this Chocolate Covered Tsoureki is fluffy, rich, and utterly irresistible.