I am so sad these past days, I just wanted to do something to cheer me up a little bit. So, what better way to elevate my mood than to dye my Easter eggs and make Tsoureki?
This is a recipe by Stelios Parliaros my favorite pastry chef and I make it every year with great success. The only thing I have changed in this recipe is the amount of sugar, because I thought that they weren’t as sweet as I wanted them. Apart from this, I followed the recipe to the t and I can tell you that it is extremely easy with no fuss and a guaranteed success at all times.
As much I like kneading and I admire all those people who do it, I am afraid I do not have the stamina to make it to the end of such a goal. So, all my recipes are based on mechanical kneading from my beloved kitchen assistant; my Kenwood mixer. It is a valuable friend and does all the hard work for me.
Anyway, if you feel like adding a Greek note to your Easter or simply you want a sweet bread for your breakfast or your coffee or tea time in the afternoon, try this tsoureki as well. You can add more sugar if you like to make it even sweeter. I will try it next time to see what happens.
Tsoureki (Sweet Easter Bread)
Ingredients
70gr./2.5 oz butter (in this recipe I used original butter)
100 gr. /3.5 oz Milk
200 gr. /7 oz. sugar
5 gr./1 tsp mahlepi grated
5 gr./1 tsp mastic grated
100 gr./ 3.5 oz water
100 gr. /3.5 oz Milk
200 gr. /7 oz. sugar
5 gr./1 tsp mahlepi grated
5 gr./1 tsp mastic grated
100 gr./ 3.5 oz water
40 gr./1.5 oz fresh yeast (do not use dry or you will lose all the flavor)
650 gr./23 oz strong flour like Robin Hood
3 eggs
1 egg for coating
Almonds in slices for garnish
650 gr./23 oz strong flour like Robin Hood
3 eggs
1 egg for coating
Almonds in slices for garnish
Instructions
Put butter, milk, sugar, mahlepi and mastic in a small saucepan on medium heat and heat until the temperature arrives at 50° C/120° F.
In another saucepan heat the water until lukewarm.
In a bowl break the yeast, throw the water and whisk until dissolved.
Throw the butter mix also and whisk until everything is incorporated.
Now the fun part; take the mixer and put the hook for kneading.
Throw first the flour and then the liquids and the eggs.
We let the mixer work for fifteen minutes slowly at first, faster afterwards. You know it is ready when, after the 15 minutes, the dough has gathered around the hook.
We flour a big bowl and throw the dough in. We turn on the oven at 30° C/86° F and put the bowl with the dough in, for 3 hours covered with a towel.
After the 3 hours we take the dough out, knead a little and divide into two pieces. Each one will make one tsoureki.
We cover a baking tray with parchment paper.
We shape the two pieces of dough to our liking and place them on the tray. Put them uncovered in the oven again at 30° C/86° F for one hour.
After that, take the egg, whisk it with 1 tbsp of water and coat the tsourekia very carefully, so as not to hurt them and lose their volume.
Throw very carefully the almonds and put in the oven.
Bake on a preheated oven at 175° C/350° F for 30 minutes or until golden brown. In my oven it took only 20 minutes. Let them stand and cool just a little bit.
Wrap them with cling film, so as to stay soft and moist.
I would like to wish to all of you Happy Easter and may God give to you and your families good health and happiness!!
Tsoureki (Sweet Easter Bread)
Author/ Συγγραφέας: Katerina
Ingredients/ Συστατικά
- 70gr./2.5 oz butter (in this recipe I used original butter)
- 100 gr. /3.5 oz Milk
- 200 gr. /7 oz. sugar
- 5 gr./1 tsp mahlepi grated
- 5 gr./1 tsp mastic grated
- 100 gr./ 3.5 oz water
- 40 gr./1.5 oz fresh yeast (do not use dry or you will lose all the flavor)
- 650 gr./23 oz strong flour like Robin Hood
- 3 eggs
- 1 egg for coating
- Almonds in slices for garnish
Instructions/ Εκτέλεση
- Put butter, milk, sugar, mahlepi and mastic in a small saucepan on medium heat and heat until the temperature arrives at 50° C/120° F.
- In another saucepan heat the water until lukewarm.
- In a bowl break the yeast, throw the water and whisk until dissolved.
- Throw the butter mix also and whisk until everything is incorporated.
- Now the fun part; take the mixer and put the hook for kneading.
- Throw first the flour and then the liquids and the eggs.
- We let the mixer work for fifteen minutes slowly at first, faster afterwards. You know it is ready when, after the 15 minutes, the dough has gathered around the hook.
- We flour a big bowl and throw the dough in. We turn on the oven at 30° C/86° F and put the bowl with the dough in, for 3 hours covered with a towel.
- After the 3 hours we take the dough out, knead a little and divide into two pieces. Each one will make one tsoureki.
- We cover a baking tray with parchment paper.
- We shape the two pieces of dough to our liking and place them on the tray.
- Put them uncovered in the oven again at 30° C/86° F for one hour.
- After that, take the egg, whisk it with 1 tbsp of water and coat the tsourekia very carefully, so as not to hurt them and lose their volume.
- Throw very carefully the almonds and put in the oven.
- Bake on a preheated oven at 175° C/350° F for 30 minutes or until golden brown. In my oven it took only 20 minutes.
- Let them stand and cool just a little bit.
- Wrap them with cling film, so as to stay soft and moist.
Notes/ Σημειώσεις
Recipe by Stelios Parliaros
