Tsoureki with Cardamom & Nutella Filling

There’s nothing more comforting than the aroma of freshly baked tsoureki filling the kitchen, especially when it’s infused with warm cardamom and rich, chocolatey Nutella. This twist on the classic Greek Easter bread brings together tradition and indulgence in the most beautiful way. Soft, fluffy, and slightly sweet, each braid is filled with fragrant cardamom and a creamy Nutella center that melts perfectly into every bite. Let’s get to the baking!

 

Tsoureki Filled with Cardamom and Nutella

Servings: 1 large loaf or 2 small loaves

*Recipe updated April 3rd 2026

Tsoureki has to be one of my most loved breads! It is a brioche dough made with mahlepi and mastiha two popular spices used in Greek cooking. During Greek Easter you will find this bread everywhere. I put my own twist to the traditional recipe with a stuffed tsoureki that includes layers of Nutella, and many unique spices.

Now I use Nutella because it is readily available here in the USA. But by all means please use Merenda when in Europe.

(Merenda Hazelnut Spread is the Greek version of the widely known Nutella.)

Ingredients:

• 3/4 cup of warm milk
• 3 teaspoons of active dry yeast or instant
• 1/4 cup of granulated sugar (you can use honey as well)
• 1 stick of unsalted butter, cut into cubes (8 tablespoons to be exact)
• 3 large eggs
• 2 teaspoons of ground mahlepi
• 1 teaspoon of ground mastiha
• 2 teaspoons of vanilla extract
• 2 tablespoons of fresh lemon and or orange zest ( Optional)
• 4 cups of bread flour ( see notes)
• 2 teaspoons of fine salt

Filling:

• 5 tablespoons of unsalted butter cut into cubes at room temperature
• 1/2 cup of brown sugar
• 2 tablespoons of ground cardamom
• 2 tablespoons of ground cinnamon
• 5 tablespoons of Nutella chocolate
• 2 teaspoons of grated orange zest
• 1 teaspoon of vanilla flavoring
• Egg wash: 1 egg with ¼ cup of cold water
• cup of sugar to sprinkle over the top

Method for the tsoureki dough:

1. Combine the milk, yeast, and sugar in the mixing bowl. Let it sit and bloom until you see bubbles and foam forming. About 10 minutes.
2. In a microwave safe bowl, add the butter, and microwave for about 30 seconds until the butter is melted. Make sure the butter is warm not hot hot.
3. Pour the butter inside the yeast mixture, and then turn the mixer on low and add in the eggs one at a time. Then add the vanilla, mahlepi, mastiha, and zests.
4. In a large bowl add the flour and salt together mix to combine. Then add the flour mix to the mixer while it is on low setting.  Make sure the mixture starts forming a dough, and then once everything is combined turn off mixture and remove the dough onto a lightly floured surface. Knead the dough for about 3 minutes, and then set aside inside a lightly greased bowl. Place the dough somewhere in a warm place like outside in the sun covered with a towel, or inside above your oven.
5. Once the dough has doubled deflate the dough with hands and then let it rest for an additional 40 minutes covered in a bowl. While the dough is resting prepare the filling.

Method for the filling:

1. In a mixer beat the butter until smooth. Add the brown sugar, cardamom, cinnamon, vanilla, orange zest, and Nutella. Mix for about 3 minutes until all ingredients are combined and creamy.
2. Set aside until ready to fill the dough.
3. Flour a large work surface and place dough onto the surface. Roll out the dough into a large rectangle, approximately 20 x 12 inches. Spread the cardamom Nutella mixture evenly over the dough making sure to leave about 1 inch free of the spread around the edges.
4. Roll the dough into a log. Beginning at one of the longest edges of the rectangle tightly roll the dough into a log. Once you have a log pinch the ends of the log make sure the filling is sealed. Then make three equal cuts into the dough making sure they are the same size. (This is a messy part but fun.)
5. Prepare the braids. You will gently stretch each of the three ropes just a bit. Then place each 3 ropes next to each other side by side and prepare to braid. Take the left strand and go over the middle strand then repeat with the right strand then go to the middle and you will eventually have a braided dough.
6. Transfer dough to a baking sheet lined with two sheets of parchment. Let the dough rest for 20 minutes with egg wash and covered. 
7. Preheat the oven to 300 degrees. 
8. Once the dough is ready, place the baking sheet in the center rack and bake for 45-50 minutes or until the bread is golden brown and tested with a toothpick.
9. Remove from the oven and let cool. You can serve warm or cool.

Notes:
Tsoureki can freeze really well for up to a few months. You can use day old tsoureki for french toast or tsoureki bread pudding. 

When using flour, bread flour is recommended because of the high gluten and ultimate stringy texture it produces. If you don’t have bread flour, you can definitely use all purpose as well.