Ingredients FOR ACTIVATING THE YEAST 100 gr fresh yeast 40 gr sugar 80 gr lukewarm water FOR THE EGG WASH 1 egg yolk 1 tbsp sugar 2 tbsp water FOR THE DOUGH 250 gr fresh butter 300 gr sugar 3 large eggs 2 large egg yolks 350 gr whole fresh milk 1.100 gr strong bread flour for tsoureki 1/2 tsp salt 3 mastic tears, ground to a fine powder 2 tsp ground mahlab (leveled) 50 gr melted fresh butter Sliced almonds, for topping Equipment Baking tray Pot Stand mixer TAGS DESSERTS BUTTER EASTER GREEK TSOUREKI (GREEK SWEET BREAD) Ingredients FOR ACTIVATING THE YEAST 100 gr fresh yeast 40 gr sugar 80 gr lukewarm water FOR THE EGG WASH 1 egg yolk 1 tbsp sugar 2 tbsp water FOR THE DOUGH 250 gr fresh butter 300 gr sugar 3 large eggs 2 large egg yolks 350 gr whole fresh milk 1.100 gr strong bread flour for tsoureki 1/2 tsp salt 3 mastic tears, ground to a fine powder 2 tsp ground mahlab (leveled) 50 gr melted fresh butter Sliced almonds, for topping Video Instructions Begin by activating the yeast. Dissolve it in a bowl, then add the sugar and water. Stir to combine, cover, and leave for 5-10 minutes until the surface turns frothy – a sign that the yeast has been activated. If fresh yeast is unavailable, you may substitute 4 packets (sachets) of dry yeast, activated in exactly the same way as described above. DOUGH In a saucepan, combine the butter and sugar over low heat, stirring with a whisk until melted. Remove from heat. In a bowl, beat the eggs, egg yolks, and milk together, then stir this mixture into the warm butter. The combined mixture should not exceed 35°C (95°F). In the bowl of the stand mixer, place the salt, the tsoureki flour, the activated yeast, and the mahlab and mastic (both ground to a fine powder). Add the liquid ingredients. Knead with the dough hook for 10 minutes, until the dough comes together as a single mass and develops long, distinct strands. The dough should not stick to your hands. It should be soft, buttery, and slightly loose. It must not be stiff. Dip your hands in the melted butter and fold the dough. Repeat this folding process 3-4 times. Transfer the dough to the mixer bowl or a large bowl (note that it will triple in volume by the end) and cover tightly to prevent a skin from forming. Leave to triple in size at room temperature, approximately 3 hours. When you press a finger into the dough and the indentation does not spring back, the dough is ready. SHAPING AND SECOND RISE Turn the dough out onto the work surface and divide it into 3 portions (for 3 large loaves), or into more portions depending on how many tsoureki you wish to make. Shape the Easter tsoureki loaves and place them on a baking tray lined with parchment paper. Cover and leave to rise in a switched-off oven for 2 hours. They will triple in size. Combine all the egg wash ingredients in a small bowl, beat with a fork, and brush the mixture evenly all over the tsoureki. Leave to rest for a further 10 minutes so the loaves settle and firm up slightly(the brushing causes them to deflate a little). If desired, sprinkle with sliced almonds or sugar. BAKING Bake in a well-preheated oven at 160°C (320°F) on fan setting for approximately 40 minutes. If the loaves colour too quickly on the outside, open the oven door slightly to lower the temperature, or reduce the heat gently so the inside bakes through properly. Smaller loaves will require less baking time, approximately 20 minutes. Once completely cooled, wrap in plastic wrap to keep the Easter tsoureki soft. This recipe yields approximately 2,300 g (5 lbs) of dough, ready for shaping. You may make 3 large loaves or many smaller ones. If making 3 large loaves, it is best to use 3 separate baking trays, as they rise considerably. If shaping smaller loaves, leave generous space between them, as they will double in size. *Note that the total waiting time for the tsoureki to develop as described is approximately 5 hours. It is entirely worth it, believe me. SECRETS FOR PERFECT TSOUREKI All ingredients must be at room temperature. If you forgot to remove them from the refrigerator, soften the butter quickly as needed and bring the eggs to room temperature before you begin. If you prefer a sweeter tsoureki, you may add an extra 50-100 g (1.75-3.5 oz) of sugar. I use slightly less, as I prefer them not too sweet. Optionally, you may add orange or bergamot zest to the dough, or cardamom. Choose a strong bread flour specifically for tsoureki, rich in gluten. Be patient – a good tsoureki ideally rises at 20-23°C (68-73°F) – room temperature. Be mindful of the temperature of the liquids added to the yeast dough. They must not exceed 40°C (104°F). At the end of mixing, the dough will resemble a very large, soft piece of chewing gum. Do not add more flour. For the tsoureki to develop its characteristic strands and fibres, it requires thorough kneading and careful folding with well-buttered hands. When shaping the tsoureki, do not flour your hands or the work surface. Simply butter your hands and work the dough directly. If you do not have a stand mixer, place all the ingredients in a large bowl, mix thoroughly with a wooden spoon, cover the dough, and leave it to rest on the kitchen counter for 2 hours. Then, with buttered hands, begin folding and stretching the dough inside the bowl. Ideally, allow the dough to rest for a further 2-3 hours. If you do not have time for this, you may cover the bowl tightly and place it in the refrigerator to ferment overnight. The following day, leave the dough at room temperature for 30 minutes to 1 hour before proceeding to shape the tsoureki as normal. If your oven does not have a fan setting and you wish to bake using the top and bottom heating elements, you may do so, however, bake one tray at a time only. Never bake multiple trays simultaneously using conventional heating, as the loaves will not bake evenly. Preheat the oven to a temperature approximately 20 degrees higher than the recipe calls for. Place the tray on the lowest rack of the oven and proceed with baking as per the recipe. RELATED ARTICLE Μυστικά για αφράτα τσουρέκια με ίνες Tips Add elasticity to the dough: After the first rise, those with a stand mixer may return the dough to the bowl and knead with the dough hook for a few additional minutes to develop further elasticity. Then proceed to the next stage of the recipe as normal. No time pressure. If you do not have the time, space, or a second baking tray, here is an alternative: after kneading the dough and allowing it to rise for 2 hours during the first rise, divide the dough in two. Shape one half into loaves and set them to rise for baking. Return the remaining dough to the bowl, cover tightly, and refrigerate until the following day, then bake in the same way. Flour for Tsoureki The special tsoureki flour is enriched with protein and gluten, which is what gives the dough its characteristic elasticity and chew. If you cannot find dedicated tsoureki flour, use a strong bread flour. Check the packaging. The protein content will be listed in the ingredients. Ideally, look for a flour with more than 12% protein. Tsoureki with Sourdough Starter If you are making tsoureki with sourdough starter, keep in mind that tsoureki dough is very different from bread dough. It is rich and heavy, high in fat, and for the loaves to rise properly, the sourdough starter requires a special preparation process over the three days preceding baking day. TAGS DESSERTS BUTTER EASTER GREEK TSOUREKI (GREEK SWEET BREAD)
