LOTUS TSOUREKI

Fluffy tsoureki filled and topped with a luscious salty caramel cream and crushed Lotus biscuits. A perfectly balanced combination of flavors that delights the palate and catches every eye.

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:

PRALINE CREAM SALTY CARAMEL

Topping:

PRALINE CREAM SALTY CARAMEL

Lotus Biscuits

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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. Cut the tsoureki in half.

2. Spread the salty caramel praline.

For the Topping:

1. Drizzle the tsoureki with salty caramel cream and sprinkle with crushed Lotus biscuits.