Fluffy Sweet Easter Bread (Tsoureki): Easy Recipe with Condensed Milk

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This Tsoureki Turns Out Soft, Stringy & Perfect… Even If It’s Your First Time

If you’ve ever been afraid to try making tsoureki at home, this recipe changes everything. It’s designed for beginners and delivers soft, fluffy, stringy brioche-style bread with that signature aroma-without complicated steps.

The secret? Condensed milk and butter, which create an incredibly tender crumb, rich flavor, and that iconic “stringy” texture everyone loves. Once you slice it, you’ll see those beautiful fibers that make tsoureki so special.

Perfect for Easter, holidays, or anytime you want homemade sweet bread, this is the recipe that finally makes tsoureki easy and successful every single time.

Fluffy Sweet Easter Bread (Tsoureki) with Condensed Milk
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Fluffy Sweet Easter Bread (Tsoureki) with Condensed Milk

Recipe by George Zolis
5.0 from 1 vote
Course: DessertCuisine: GreekDifficulty: Medium
Servings

6

Loafs
Prep time

40

minutes
Cooking time

40

minutes
Calories

1450

kcal
Total time

1

hour 

20

minutes

This fluffy tsoureki with condensed milk is soft, aromatic, and perfect for beginners. A traditional Greek sweet bread with a rich, stringy texture and foolproof method.

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Ingredients

  • 450 g 1 3/4 cup Lukewarm Water

  • 150 g 5 oz Fresh Yeast

  • 550 g 2 3/4 cup Sugar

  • 1 can 1 can Sweetened Condensed Milk

  • 5 5 Eggs

  • 3 tbsp 3 tbsp Mahleb

  • 3 3 Mastic tears, ground

  • 3 g 1 1/2 tsp Cardamom (optional)

  • 2 2 Vanillin Capsules

  • 1 pinch 1 pinch Salt

  • Zest and Juice of 1 Orange

  • 400 g 1 3/4 cup Butter, softened

  • 2000-2150 g 16-17 Strong Bread Flour

  • For Brushing

  • 1 1 Egg

  • 30 ml 3 tbsp Water

  • 1 pinch 1 pinch Salt

How to make Greek Tsoureki

  • Starter (Preferment)
  • In a bowl, add the lukewarm water, 1 tbsp of the sugar, and the yeast. Mix until dissolved.
  • Add a little flour to form a loose batter and set aside.
  • Main Dough Preparation
  • In a pot, add the remaining sugar, mahleb, mastic, vanilla, salt, and eggs. Mix lightly.
  • Add the condensed milk, orange zest, and juice and mix.
  • Place the pot over heat for about 2 minutes, stirring continuously, until the mixture becomes lukewarm. Remove from heat.
  • Mixing & Kneading
  • Add the starter and the warm mixture into the mixer bowl.
  • Add the flour and knead on low speed. Before adding butter, adjust with more flour if needed.
  • Gradually add the butter while mixing until fully incorporated and the dough becomes elastic and non-sticky.
  • First Rise
  • Transfer the dough to a bowl and score a cross on top.
  • Cover with a towel and let it rise in a warm place until doubled in size.
  • Shaping
  • Divide the dough into 250 g pieces (8–9 oz).
  • Knead lightly to deflate.
  • Roll each piece into ropes.
  • Braid 3 ropes together into a classic braid.
  • Tuck the ends underneath.
  • Second Rise
  • Place each tsoureki on parchment-lined trays.
  • Let them rise again for 30 minutes.
  • Baking
  • Mix egg, water, and salt and brush the tsoureki.
  • Sprinkle with almonds or sesame.
  • Bake in a preheated oven at 160°C / 320°F (conventional) on the lower rack for 25 minutes.
  • Cover with parchment paper and bake for another 15 minutes.
  • Let cool on a wire rack.

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This Is the Tsoureki Recipe Beginners Finally Get Right

Let’s be honest. Tsoureki has a reputation.

Too dense.
Doesn’t rise.
No fibers.

But this version changes everything.

With this method, you get a dough that is soft, elastic, and easy to handle, even if it’s your first time. And the result? A tsoureki that is light, fluffy, and beautifully stringy inside.

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The Secret Behind That Stringy Texture

That iconic texture comes down to two things:

  • strong flour
  • gradual butter incorporation

Adding butter slowly allows the dough to develop structure while staying soft. Combined with the enriched ingredients, it creates that pull-apart, cotton-like interior.

And the condensed milk? That’s what gives it:

  • extra softness
  • subtle sweetness
  • rich aroma

Why This Dough Is So Easy to Work With

Unlike traditional recipes that feel tricky, this dough is designed to be:

  • forgiving
  • elastic
  • stable

Even if you’re not experienced, you’ll notice how easily it shapes into braids and holds its form.

Just remember:

  • let it rise properly
  • don’t rush the process
  • keep it warm
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When to Make This Tsoureki

This recipe is perfect for:

  • Easter baking
  • holidays
  • gifting
  • breakfast or coffee

Once you make it, it quickly becomes a tradition.

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