Recipe Category / Sweets / Desserts

Greek sweet – Tsoureki

25' 2 hours' 60' 2 3 Ηands on Hands off Cook Time Portion(s) Difficulty

Ingredients

Mixture Α

150 g hard flour 120 g water, at room temperature 25 g yeast, or 50 g fresh yeast

Mixture Β

200 g milk 100 g butter orange , of 1 orange 14 g mahlab 300 g granulated sugar 3 g 1 teaspoon(s) extract 4 eggs, medium 1 pinch salt

Mixture C Method 850 g hard flour 100 g butter, melted Mixture Α To assemble In a mixer’s bowl, add the flour, water and yeast. Whisk by hand and set aside for 15 minutes so the yeast can activate. 1 egg yolk, diluted with 1 tablespoon water slivers Mixture Β

Beat the 1 tablespoon of the sugar and mastic with a mortar and pestle until finely Διατροφικός πίνακας ground. In a saucepan, add mastic mixture, milk, butter cut into pieces, orange zest, mahlab, Nutrition information per 100 gr. vanilla extract and granulated sugar. Place over low heat and whisk continuously, until the butter melts and all of the ingredients are completely incorporated. Attention! You do not want the mixture to 358 6.3 54.0 come to a boil. You only want it to become warm. Calories 11.0 Saturated Total Carbs Remove from heat and allow to cool for 5-10 minutes. (kcal) Total Fat (g) Fat (g) (g) Add the eggs and salt. Whisk thoroughly. Attention – the eggs should be 50 g each, no larger. You want the eggs to weigh 200 g 18 % 16 % 32 % 21 % in total. Add to mixer’s bowl that contains the yeast. Beat for 5 minutes on low speed with the hook attachment. 16.0 9.0 1.9 0.07 Mixture C Sugars (g) Protein (g) Fibre (g) Sodium (g)

Add the flour and continue beating for 10-14 minutes. Begin beating on low speed until 18 % 18 % 8 % 1 % all of the flour is incorporated and then you can turn speed up. Add the melted butter and beat on low speed for 5-7 minutes, until all of the butter is absorbed. When the dough completely pulls back from the sides of the bowl, it is ready. Brush a separate bowl with some vegetable oil and transfer dough to it. Cover with plastic wrap or a towel and set it aside for 1 – 1 ½ hours, until it doubles in size.

To assemble

Divide the dough into two parts and then divide each part in half again to create four equal sized pieces. Shape into round strips that are about 50 cm each. Connect the four ends on one side so that you can create a braid. It will help you to give each strip a number, 1-2-3-4. Fold strip 4 over strip 2. Strip 1 over strip 3. and strip 2 over strip 3. Repeat this process as many times as necessary to create a beautiful braid. Carefully transfer to a baking pan lined with parchment paper and follow the exact same process to make the second tsoureki. Preheat oven to 150* C (300* F) Fan. Cover both loaves with a towel and allow them to rise for about 30 minutes. Brush with egg wash (egg yolk diluted with water) and sprinkle with almond slivers. Bake for 50-60 minutes. Instead of 2 loaves of sweet bread, we can make 4 and bake them for 30 minutes. When ready, remove from oven, allow to cool and serve. Tip

If you're making tsourekia for the first time, try making 4 small loaves of sweet bread instead of 2 large ones.