One cannot misinterpret the flavours of Tsoureki that will perfume our kitchens this week. It’s the sweet aroma of Easter.
During Holy Week households will be busy baking their Easter delicacies ready to exchange amongst family & friends. I’m resharing a very loved recipe and I am so excited to see your creations this year. Have a wonderful week baking. Watch the full version on YouTube!
1/4 cup lukewarm water
2 tsp instant dried yeast
Pinch of sugar
1/3 cup full cream milk
65g unsalted butter
100g caster sugar
2 eggs
500g plain flour
Zest of 1/2 orange
1/2 tsp mahelpi
1/4 tsp ground mastica
Flaked almonds
Egg wash
1 egg
2 tbsp water
Begin by combining water, instant dried yeast & a pinch of sugar in to a small bowl. Set aside until it bubbles.
In a small pot place butter, sugar & milk over low heat. Stir ingredients until the just butter melts. Set aside to cool then whisk in the eggs.
In a large bowl combine 400g of the plain flour & reserve the other 100g. Grate in the orange zest, add the mahelpi & mastica.
Pour the yeast mixture into the cooled milk, sugar & egg mix. Stream it into the bowl with flour & incorporate until a sticky dough forms. Add a tablespoon of the leftover flour at a time kneading it through until a soft dough forms (you may not need all the flour). Knead the dough for 5 minutes. Place it back into the bowl positioning it in a warm location covered with a tea towel. Allow the dough to proof for a couple of hours or until it doubles in size.
Once ready, divide the dough into three equal pieces. Stretch & roll out each piece until it’s long enough to plait. Create your favourite plait design then allow the Tsoureki to proof for another 30 minutes - 1 hour.
Preheat your oven to 170C fan forced & place the oven rack toward the bottom of your oven. Brush the egg wash onto the dough & sprinkle with flaked almonds. Bake for approximately 30 minutes and deep golden in colour.
Recipe makes 1 large loaf and can be doubled.
