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TRADITIONAL TSOUREKI

Updated: Apr 15

Fluffy traditional tsoureki with rich volume and a silky texture, flavored with mahleb, mastiha, and fresh orange. Perfect for Easter and any festive occasion, this impressive handmade tsoureki stands out at first glance and captivates from the very first bite.



Ingredients:


Starter Dough:

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


 

Implementation:

  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.

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