500 grams Mitsides All Purpose Flour
1/2 cup butter
1/2 cup sugar
1/4 tbs mehlep powder
1/4 tbs mastic powder
1/8 tsp vanilla powder
pinch of salt
1/2 cup of milk
1 tbs dry yeast
1/8 cup fresh orange juice
zest of one large orange
egg wash for brushing
almond flakes and sugar for sprinkling
1. Heat half of the milk to luke warm temperature. In a small bowl, add the yeast together with the warm milk and 1 teaspoon of the sugar and stir until the yeast and sugar have dissolved. Cover the top of the bowl with plastic wrap and let rise for about 1 hour, until it has become foamy.
2. Put the flour, and all the dry ingredients (including the vanilla, mastic, mehlep, salt) in a large bowl. Mix together these ingredients.
3. Beat the eggs and sugar and 1 teaspoon of the orange rind in a mixer on high speed for about 7 minutes until the mixture appears creamy.
4. Melt the butter on the stove or microwave. Also warm the rest of the milk to luke warm temperature.
5. In the bowl with the dry ingredients, push the dry ingredients to one side of the bowl. Add the liquid ingredients (yeast, orange juice, orange rind, creamed eggs and sugar, and the rest of the warm milk) to the other side of the bowl.
6. Begin to bring some of the flour to the liquid side of the bowl and with your hands begin to mix the flour into the liquid mixture massaging the flour lightly between your fingers and the liquid. The mixture will be very sticky at first, but as you gradually mix more of the flour into the liquid side it will become a very soft dough.
7. Once all the mixture has become a soft dough, let it rest in a clean bowl covered with plastic wrap and blankets over top until it has doubled in size – at least 2 hours.
8. Form the “tsoureki”. Divide the dough in half. Then divide each half into as many braid strands as you wish and make a braid with the dough. Place on parchment paper on a baking tray. Cover with a towel and let rise for another 1 hour.
9. Preheat your oven to 160C.
10. Brush each “tsoureki” with egg wash and sprinkle sugar and almond flakes on top. Bake for 40 minutes in a preheated oven. Your “tsoureki” will be properly cooked when the top and bottom of the “tsoureki” have gone a nice deep golden brown. The top should be smooth and shiny and the bottom of the “tsoureki” slightly darker than the top.
Great recipe! Can I do the mixing part with the dough mixer instead of by hand? Can’t wait to try this… thanks for sharing.
Hi there. Do you have the ingredients in weight? Cups never really works for me and would love to try this recipe. Thank you!
Hi! Here it is in grams:
550 grams all purpose flour
3/4 teaspoon mahlepi powder
1/4 teaspoon mastic powder
1/8 teaspoon vanilla powder
1/8 cup fresh orange juice
1/2 cup melted butter
1/2 tablespoon orange zest
1/2 cup & 1 teaspoon sugar
1 envelope yeast, 8 grams
1/2 cup milk, lukewarm
pinch of salt
1 egg, beaten for egg wash
In a small bowl, stir together the yeast, milk and sugar. Cover the top of the bowl with plastic wrap and let
it rise for ten minutes until frothy. In another large bowl, mix together the dry ingredients. In another bowl,
beat the eggs and sugar on high speed for 7 minutes. Add the melted butter, orange juice, yeast mixture and
egg mixture to the flour mixture and mix together with your hands until a dough forms. Vigorously knead the
dough for 10 minutes until it becomes smooth and elastic by using your thumbs to press into the top of the
dough downwards towards you and then away from you – this will create the nice texture. Create a ball with
the dough and place it in a bowl. Cover the bowl with plastic wrap and a couple tea towels and let it rest for
2 hours, until it has doubled in size. Divide the dough into three pieces, and then divide each piece into a
further three ropes and create three braids. Place on the baking tray. Cover the braids with a tea towel and let
them rise for 1 & 1/2 hours, until the dough has doubled in size. Before placing the braids in an oven, brush
the braids with egg wash. Bake in a preheated oven at 160C for 30 to 35 minutes.
Makes: 3 braided loaves