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Tsourekakia (Brioche Rolls)



  • 1 kg flour
  • 350 g sugar
  • ½ kg anthogalo (boiled milk cream)
  • 6 eggs
  • ½ teaspoon crushed machlepi (mahaleb cherry kernel)
  • 80 g yeast
  • ½ cup water
  • A few blanched almonds


Beat egg yolks well with the sugar, and beat the whites separately. Put the flour in a bowl, make a well, and pour in the yeast dissolved in a little warm water. Then slowly add the beaten egg yolks and sugar, the stiff meringue, and last, the skimmed lukewarm cream. Knead well, and leave the dough in a warm place until it rises. Next, knead again. If the dough sticks to your hands, smear them with a little melted butter. Shape the buns into any shape you like (plait, crescent, snail) and leave to rise a little more. When ready, brush with beaten egg, and sprinkle with blanched almond flakes. Bake in the oven at 200oC for approximately half an hour

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