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  1. Fold all ingredients together for 5 minutes on the 1st speed and for 12-15 on the 2nd speed as with tsoureki dough, only this should dough is softer.
  2. Allow the dough to rest for 1 hour.
  3. Cut the dough into 900 - 1.000 gr. pieces and mold into round balls.
  4. Place the balls into well-greased baking tins.
  5. Ferment for 1 hour until the dough reaches the rim of the baking tin.
  6. Depending on the weight, bake at 150-160°C for 40-50 minutes.
  7. Once they have cooled down, sprinkle icing sugar if desired.