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  1. Mix the milk and water together (both at room temperature) with the crystalline sugar and add the yeast and 100 gr of the Super Tsoureki flour in a bowl.
  2. Cover with plastic wrap and place in the fermentation oven until it rises, about 20 minutes. Place 1,900 gr of the Super Tsoureki flour, the egg yolks, the butters (fermented and Corman), the brandy and the leavened dough that has risen in the mixing bowl. Knead until a soft dough is formed.
  3. Add the caramelized almonds, cranberries, raisins and the remaining dried fruit and mix well.
  4. Place the dough into a plastic wrapped bowl and into the fermentation oven until it doubles in size.
  5. Knead the dough on the 1st speed for 2-3 minutes and place on the working surface.
  6. Weigh to desired weight (about 500 gr.). Roll out a round 2cm thick sheet and fold over to form a crescent. Note, the bottom part should protrude 1cm.
  7. After placing the dough on a baking tray, allow the dough to rest for 10 minutes, then bake at 170°C for about 50-55 minutes.
  8. Once we take out the cake coat with the melted butters well.
  9. Sprinkle with icing sugar to which we have mixed in the cinnamon-clove mix.
  10. Once it has cooled down, wrap it in foil or plastic wrap for a few days (7-8 days).
  11. Then serve.