Tsoureki
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5.0
3 reviews
Excellent
Tsoureki
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Tsoureki (τσουρέκι), which is similar to Turkish and Azeri çörek and Armenian choreg, is a Greek sweet brioche bread, especially eaten during Easter.
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Ingredients
- 8 cups bread flour , sifted
- 10 tablespoons butter , at room temperature
- ½ cup milk (lukewarm at 97 F / 36°C)
- 1¼ cup caster sugar
- 4 large eggs , at room temperature
- 2 tablespoons active dry yeast
- ½ cup water (lukewarm at 97 F / 36°C)
- Zest of an orange
- 1 teaspoon ground mastic
- 1 tablespoon ground mahleb (mahlepi)
- ½ teaspoon ground green cardamom
- ¼ teaspoon anise seeds
- 1 tablespoon salt
- 1 egg + 1 tablespoon water (for brushing)
- slivered almonds (for garnish)
For the paschal decor
- 10 hard boiled eggs (cold), painted red
Equipment
- Stand mixer
Instructions
- In a large bowl, pour lukewarm water, 1 teaspoon of caster sugar and the yeast. Mix.
- Cover the bowl with a cloth and let rise for 10 minutes in a cool place, away from drafts, until the yeast increases in volume and starts foaming.
- While the yeast is rising, using a pestle, crush the mastic and mahleb.
- Use a pestle or a blender to crush the mastic, cardamom, anise and mahleb, with 1 tablespoon of caster sugar for 2 minutes, and set aside.
- In a non-stick saucepan, add the butter, remaining caster sugar, and milk.
- Place the pot on a very low heat and stir the mixture until the butter is melted and the sugar has dissolved.
- It is very important to melt the butter over very low heat, so that the temperature does not kill the yeast and the mixture is around 97 F (36°C). If the mixture is hotter, let cool for a few minutes and check the temperature again.
- Pour the butter mixture into a bowl, add the eggs and whisk. Add the yeast mixture to the butter and egg mixture, and whisk gently. Set aside.
- In the bowl of a stand mixer, add the flour, and mixture of mastic, mahleb, spices and orange zest, and mix.
- Dig a well in the center of the flour and pour in the mixture of butter, eggs and yeast.
- Using the dough hook, mix on low speed initially, until the ingredients are combined.
- Knead for 2 minutes at medium speed then add the salt.
- Then knead for 10 minutes on medium to high speed. At this point, the dough should be quite soft and slightly sticky.
- Cover the dough with a cloth, place it in a warm place away from drafts, and let it rise for 2 hours.
- Place the dough on a very lightly floured work surface and divide it into 5 equal dough pieces.
- Take a piece of dough, divide it into 3 or 4 strands. Roll each strand, form a braided crown or a long braid and place it on a baking sheet lined with parchment paper.
- Place 2 eggs (or more) painted in red in the center of the crown (in the hole) or 1 at each end of the long braid.
- Repeat the same procedure with the remaining dough pieces.
- Place them, well spaced on a baking sheet lined with parchment paper and cover with a cloth.
- Let them rise again in a warm place away from drafts, for 45 minutes.
- Preheat the convection oven to 320 F (160°C), or traditional oven to 330 F (170˚C).
- In a bowl, combine the egg with 1 tablespoon of water and whisk with a fork.
- Brush the top of each brioche with this mixture, taking care not to press so as not to deflate it.
- Sprinkle with slivered almonds.
- Bake for 30 to 40 minutes, until the brioches are golden brown.
- Well wrapped in a cloth or plastic wrap, the tsouréki can be stored for up to 5 days at room temperature.
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Overall Rating
5.0
3 reviews
Excellent
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