DUBAI TSOUREKI

The beloved traditional tsoureki takes on a bold, luxurious twist in this decadent creation. Filled with crispy kadaifi and rich, authentic pistachio cream, then generously topped with premium pistachios, this Dubai tsoureki delivers a refined, gourmet experience that impresses from the very first bite.

Ingredients:

Starter Dough:

140gr.	FARINA TOP
90gr.	Water
20gr.	FLEISCHMANN HIGH INSTANT DRY YEAST

Final Dough:

250gr.	Starter Dough
680gr.	FARINA TOP
180gr.	SUGAR
190gr.	Fresh Whole Milk
160gr.	Whole Egg
100gr.	FLECHARD UNSALTED BUTTER 82%
5gr.	SALT
4gr.	MAHLEB
2gr.	MASTIC
5gr.	Orange Zest

Filling (for 1 tsoureki):

75gr.	Kataifi Pastry
50gr.	FLECHARD UNSALTED BUTTER 82%
150gr.	PRALINE CREAM PISTACHIO

Toppings:

PRALINE CREAM PISTACHIO

PISTACHIOS

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Implementation:

For the Dough:

1. Knead the starter dough ingredients for two minutes and cover it until it doubles in volume.

2. Cut the butter into 1cm cubes.

3. In a dough mixer, place the starter dough and the remaining ingredients except the butter, and knead for about 5 minutes on low speed, until a rough dough forms.

4. Switch to second speed and knead for 15 minutes, gradually adding the butter until it is fully incorporated.

5. Let the dough rest for 30 minutes.

6. Divide the dough into 250gr balls and let them to rest for another 10 minutes.

7. Roll into ropes about 70cm long and braid into tsourekia.

8. Proof in a proofer at 35°C with 80% humidity for about 1 hour and 30 minutes.

9. Brush with whole egg.

10. Bake in a preheated oven at 160°C for about 25 minutes.

For the Filling:

1. Loosen the kataifi pastry by hand and bake it in a preheated oven at 180°C for about 10 to 12 minutes.

2. Melt the butter.

3. In the mixer bowl, using the paddle attachment, mix the melted butter, baked kataifi, and pistachio cream until combined.

4. Cut the tsoureki in half and fill it with the mixture.

   
   

For the Topping:

1. Drizzle the tsoureki with pistachio cream and sprinkle crushed pistachios on top.