Tips for Making the Best Traditional Tsoureski
Mastic and mahleb can be ordered from online specialty stores.
If you make thin braided bread, you can get two tsoureki loaves.
You can make a syrup to serve on the top of the bread. Five minutes before taking the bread out of the oven, heat 150 g of water and 150 g of sugar in a pot over high heat. Bring to a boil and cook until the mixture thickens slightly. Finally, pour the syrup over the bread.
Make a deluxe version of tsoureki by adding chocolate chips or dried fruit to the bread.
How to Store Tsoureki
Ingredients
for the dough
Dry yeast
24 g
Lukewarm water
110 g
ground mastic
3 g
ground mahleb
10 g
Butter
135 g
Butter
135 g
White sugar
230 g
Whole Milk
150 g
Medium eggs
4
strong white bread flour
870 g
orange, zested
1
to garnish
Egg
1
Water
1 tbsp
almond slivers
hard-boiled eggs, dyed red
3
How to Make Tsoureki
Step 1
In a small bowl, combine the warm water, yeast, and a small amount of sugar. The water should be between 105 and 110F. If it’s too hot, the water will kill off the yeast. If it’s too cold, the yeast won’t activate.
Step 2
Whisk, then leave for 10 minutes until foamy. Place the mastic and mahaleb and a small amount of sugar in a blender and blitz to grind. Set aside.
Step 3
Heat the butter, sugar, and milk in a pot over low so it doesn’t get too hot but is still able to melt the butter. If it gets too hot, the mixture will kill off the yeast when added to the yeast mixture. Then, whisk until the butter melts and the sugar dissolves.
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