Bake Easter Buns (“Tsourekia”), pair them with “Oenou Yi – Ktima Vassiliades” “Commandaria” and let your house be filled with spring smells and flavours.

Ingredients for 2 buns:

  • 700g. flour
  • 1 ½ fresh yeast cube (40g) or 2 sachets of dry yeast
  • 200g. lukewarm water
  • 120g. milk butter (better sheep and goat)
  • 180g. granulated sugar
  • 3 eggs
  • zest of 1 orange
  • 1 tsp. mehlepi
  • 1/2 tsp. cardamom
  • 1/2 tsp. anise
  • a good pinch of mastic
  • pinch of salt
  • egg and water for rubbing
  • 20g. almond fillet, for sprinkling


  1. First, crumble the yeast cubes or put the dry yeast in a bowl with lukewarm water, 1 tbsp. of sugar and about 150g. flour to form a thin dough. Mix very well.
  2. Cover the bowl and leave in a warm place (near the heating or hobs) for about 20 minutes. Do not move or shake the bowl. The mixture will rise and bubbles will form on the surface.
  3. In a saucepan over very low heat or in a bain-marie, melt the butter, add sugar and stir well until dissolved.
  4. Then add the eggs and stirring well with a whisk.
  5. In a mortar, beat the mehlepi, mastic, cardamom seeds (inside) and anise, with 1 tbsp. from the sugar. Mix in the orange zest.
  6. Sift the flour into a bowl. Add the yeast mixture and the egg-butter-sugar mixture. Add the herb mixture (mehlepi, mastic, cardamom, sugar, zest) and start kneading until the dough does not stick to your hands. If necessary, sprinkle with a little extra flour.
  7. Cover the bowl with the dough and let it double in volume, about 1 hour if it is in a warm place. When the dough is done, divide it into 2 balls and then each ball into three parts. Make 6 wicks and then braid each 3 into two Easter buns. If you want, attach red eggs to the compounds.
  8. Place on parchment paper and cover them again so that they double in volume. Before baking, spread them with beaten egg and/or water and sprinkle with almond fillets.
  9. Bake in a preheated oven at 160-170°C for 45 minutes until well golden. Once they cool, wrap them with cling film so that they don’t dry out.
  10. Enjoy them with “Oenou Yi – Ktima Vassiliades” “Commandaria” and let your house be filled with spring smells and flavours.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.