Vegan Tsoureki with Chocolate Filling (Greek Sweet Bread)

What are you going to cook at Easter?

The truth is that Greek cuisine has countless recipes and a great variety of flavors. The holiday season, and Easter, in particular, is one of those times when we cook more and more and enjoy many of our favorite foods. There are also those classic recipes that fill up our houses with smells, such as the tsoureki that we will see today and the “magiritsa”, which are considered a “must” for this period. This year I made you a delicious vegan tsoureki with chocolate filling. Yes, you heard well! If you aren’t a fan of chocolate, there is always the choice of the classic tsoureki without filling, the recipe of which you can check here.

Tsoureki with Chocolate Filling

So, today, I have prepared for you the most delicious chocolate tsoureki. Personally, when I tried it, I went crazy. It is super fluffy and incredibly juicy since the chocolate melts beautifully inside the tsoureki. I used dark chocolate spread, but you can replace it with milk chocolate spread if you prefer it. You will have a dreamy result, and I guarantee you that. As you can see in the photo, the recipe makes two regular-sized tsoureki, so you can either give one to your friends or enjoy both on your own. Anyway, let’s go to the kitchen and start cooking…

Vegan Tsoureki with Chocolate Filling

whenhelencooks

Easter is coming, and we are all slowly entering the atmosphere of the holidays, which has absolutely to do with the Easter recipes. And what is better than a tsoureki (Greek Sweet Bread)? However, this year, I am here with a brand new recipe for tsoureki filled with chocolate. The ultimate pleasure in this unique festive dessert!

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Prep Time 30

Cook Time 30

Resting Time 1 30

Total Time 2 30

Course Dessert

Cuisine Greek

Servings 2 tsoureki

Ingredients

For the pre-ferment:

120 ml almond milk
15 g granulated sugar
15 g flour for tsoureki
10 g dry yeast

For the dough:

700 g flour for tsoureki
800 g dark chocolate spread (400g for each tsoureki)
110 ml almond milk
150 ml orange juice
zest of 3 oranges
100 ml sunflower oil
100 g granulated sugar
1 tsp vanilla extract
⅓ tsp mastic (masticha)
⅓ tsp cardamom
½ tsp mahlep

Instructions

For the pre-ferment:

Add all the ingredients to a bowl and mix them well with a hand whisk.
Cover the bowl with a towel and leave the yeast aside for 20 minutes to activate the yeast.

For the dough:

Add the almond milk, orange juice, sunflower oil, vanilla extract, and salt to a bowl and mix them with a hand whisk.
Then, beat the mastic, mahlep, and cardamom with a mortar. (If you already have them as powder, you can add them to the mixture)
Add all the ingredients to the mixer bowl and beat on medium speed for 10 minutes.
Flour a bowl and put the dough by throwing flour on top.
Cover the dough and leave it for 1 hour in a warm place to rise.
Divide the dough into two equal pieces.
Roll out the dough with a rolling pin and then spread the chocolate spread all over the dough.
Roll the dough, and with a knife, cut it vertically in two.
Knit the two strips together and let the chocolate come out on the outside of the bun.
Close both endings well.
In a cake form 30x13x7, spread a piece of parchment paper and place the bun inside.
Follow the same procedure for the other half of the dough.
Let the buns rise for 30 minutes.