Fluffy Easter tsoureki (Greek sweet bread)

170
10
sweet sweet
INGREDIENTS
  • ½ kg. flour for tsoureki
  • 100 gr. sugar
  • 12 gr. dry yeast
  • A pinch of salt
  • ½ tsp. mahleb powder
  • ½ tsp. mastic gum powder
  • 170 ml OLYMPOS fresh full fat milk
  • 2 eggs
  • 90 gr. OLYMPOS butter in room temperature, cut in chunks
  • Grated almonds for garnishing
  • 1 egg for brushing
PRODUCT
fresko-gala-plires-packshot-gallery-0
Fresh milk full fat
Fresh milk full fat
voutiro-agelados-packshot-gallery-0
Cow butter
Cow butter
METHOD
  1. Combine the flour, sugar, dry yeast, mahleb, mastic and salt in the bowl of the mixer.
  2. Add the eggs and milk and knead with dough hook until all ingredients are well-incorporated.
  3. Add each chunk of butter separately to allow the chunks to be absorbed in the dough, and continue kneading until the dough is soft, elastic and pulls away from the sides of the bowl.
  4. Transfer dough into a container, cover with a towel and let it rest in a warm spot for 2 hours, until it becomes double in size.
  5. Split the dough in three equal halves and roll each halve into a rope. Join the top of the ropes together and braid them to form a braided loaf.
  6. Place the tsoureki on a non-stick cooking dish or tray and let it rest in a warm spot for 1 hour to rise.
  7. Whisk the remaining egg with a little water using a pastry brush, and afterwards brush the whisked egg over the tsoureki.
  8. Garnish with grated almonds and bake in pre-heated oven to 170oC for about 30 to 40 minutes.
RELATED RECIPES
afrato-dixromo-voutirenio-keik
Fluffy Two-Tone Butter Cake
Fluffy Two-Tone Butter Cake
nistisimo-aladoto-kazan-ntipi
Vegan Ungreased Kazandibi
Vegan Ungreased Kazandibi
biskota-me-3-ylika
3-Ingredient Cookies
3-Ingredient Cookies