Chocolate-Covered Tsoureki with Almond Filling

Yes, you read the title of this recipe correctly! I have to give thanks to the famous bakery Terkenlis for creating such beautiful bread. I mean chocolate-covered tsoureki with chestnut filling is super genius. If you haven’t had their tsoureki yet, what the heck are you waiting for? If you can’t get to Greece, then make your own stuffed tsoureki right here.

A few years ago I made my own stuffed tsoureki recipe using Nutella and it was such a hit. Why not try all of the stuffed tsourekia suggestions?! 🙂

Why I love this?

Chocolate and almond are such a good combination, especially in this fluffy brioche bread. You need to try it for yourself!

Tips & Notes:

• Almond flavoring works so well because it doesn’t get too messy. It is easy to roll and place inside the dough too.
• You will need white chocolate chips and dark chocolate chips for the “covered chocolate part” The Best brand to use in my opinion is Wilton white chocolate because I love the bright white color. For dark chocolate I love Ghirardelli.
• Make sure you melt the chocolates to the right consistency before pouring them over the bread.
• When you bake your bread at 300 degrees this is the perfect temperature because it bakes slow and steady. The bottom of the bread should be a light golden brown color.

Let’s bake!

Make This Tsoureki Recipe 

Recipe updated April 3rd 2026

Servings: 1 large loaf or two small ones

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
• Egg wash ( 1 egg + 1/4 of water or milk) Whisk to combine..
• Optional: sesame seeds

Filling: Almond paste 7 ounces “full tube”  I prefer the brand Odense but use what is available to you.

Method:

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 almond paste.
6. You want to take approximately 2 to 2 1/2 tablespoons of almond paste in your hands and gently roll it into a rope. Roll the paste approximately as long as your tsoureki rope but leave about 1 inch free of the almond paste around the edges. So roll it out to about 9 inches. If you need more almond paste, then add a bit more to the rope.
7. Lightly flour a large work surface and place 1 tsoureki rope on the surface. Shape your dough into a rectangular rope. You want to pat down the rope with your fingertips so it opens approximately 3 1/2 inches wide. Once it is open then place the almond paste rope over the tsoureki.
8. Now gently take the sides of the dough over the top of the top and seal the top by pinching. Make sure to seal over the almond paste. Gently roll into about 10 inches long. Repeat until all 3 ropes are filled with almond paste.
9. 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 repeat with the right strand then go to the middle and you will eventually have a braided dough.
10. Transfer dough to a baking sheet lined with two sheets of parchment. Let the dough rest for 20 minutes covered with egg wash. You can add sesame over the top or even granulated sugar if you like.
11. Preheat the oven to 300 degrees.  Place the baking sheet in the center rack and bake for 40-50 minutes or until the bread is golden brown and tested with a toothpick. If you find the bread is getting too much color, cover with foil.
12. Remove from the oven and let cool.

Chocolate covered tsoureki steps:

1. To make the chocolate-covered part, follow these steps. Prepare a double boiler and place it over medium heat. Place the chocolate chips inside the bowl (double boiler) and gently stir to melt the chocolate. Make sure not to burn the chocolate as that is easy to do especially with a double boiler. If you find the chocolate too thick, and you need to thin it out add a little bit of oil like vegetable oil. It will have a lovely shine to it as well. Repeat with dark chocolate in a separate bowl. Set both chocolates aside.
2. Place the loaf of bread on a wired rack. Line a baking sheet with parchment paper and place baking tray underneath wired rack. This will help save the extra chocolate that drips down.
3. Pour the white chocolate over the top of the tsoureki making sure to cover the entire bread. Let the excess drip down. Let the white chocolate cool completely first before you use the dark chocolate.  Once the loaf is covered in white chocolate then drizzle dark chocolate over the top. I like to make fun lines with the dark chocolate.

You can switch up the fillings if you like. Here are my suggestions below:

• Almond filling
• Strawberry jam & marshmallow cream filling
• Pistachio filling
• Lemon curd filling
• Nutella & cardamon filling

Notes:

Flour: 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.

If you find the dough too sticky, then add more flour to the mixer. But please do not overmix as that will result in a dry tsoureki.

Rise times:

I like to let my tsoureki rise at least 2–3 times before baking. You can let it rise twice, then shape the bread and allow it to rise again before baking. I also like to brush my tsoureki with an egg wash and let it rise one more time before placing it in the oven.

You will need a total of 4 eggs for this bread recipe, but I suggest reserving additional eggs to make red eggs for decorating the top of the tsoureki.

Make sure the butter is warm, not hot, as hot butter can kill the yeast and result in a flat bread instead of a fluffy tsoureki.

Please cover the bread tightly with plastic wrap to keep it fresh for a few days, or you can freeze it for longer storage.

 

Kali orexi! Enjoy!