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Afternoon tea

Easter Tsoureki Wreath

Greek traditional Easter Tsoureki Wreath is everyone's favourite! A beautifully shaped, soft, aromatic sweet bread with Violife VIOBLOCK! Happy Easter!

  • prep timeCooking time30 minutes
  • preparation timePrep time30 minutes
  • DifficultyHard
  • servingsServings8 portions
Tea
Snack
Brunch
Dessert
recipe image Easter Tsoureki Wreath
  • 60 Violife VIOBLOCK, melted
  • 1/2 cup oat milk
  • 1/3 cup water
  • 500 g flour
  • 15 g yeast
  • 75 g sugar
  • 4 g salt
  • 1 tbsp mahlab
  • 1 tsp mastic
  • 60 g aquafaba, lightly beaten
  1. To make the dough, add VIOBLOCK, oat milk, and water to a saucepan and whisk until warm.
  2. In a large mixing bowl, whisk together flour, yeast, sugar, salt, mahlab, and mastic.
  3. Add aquafaba to the liquid ingredients, stir well and then combine with the dry ingredients. Mix until a dough forms.
  4. Place the dough on a lightly floured surface and knead well until the dough is elastic. Place the dough into a greased bowl and cover with cling film. Set aside in a warm, dry place, until double in size.
  5. Roll out the dough onto a lightly floured surface once again.
  6. Part the dough into three. Roll them out in log shapes and braid them. Then with the braid form a round circle shape. Secure the ends of the braids between each to form a wreath and place in a greased round baking tray of 30cm diameter.
  7. Place a metal bowl in the center of the wreath. Cover with cling film and place in a warm dry place to double in size.
  8. Brush with some oat milk and bake at 170°C for 35-40 minutes. Remove from oven and set aside to cool. Enjoy!