Tsureki

⏳ Time

3 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

A Greek pride, the main dish of the Easter table. Tsureki is a light and airy pastry that is much easier to eat than the usual Easter bread, so make sure to prepare plenty. This recipe comes from a popular Greek restaurant in Moscow. It was shared by the executive chef of that restaurant, John Smith.

Ingredients

Wheat Flour - 22.9 oz
Milk - 3 fl oz
Chicken Egg - 3 pieces
Butter - 1.8 oz
Almond - 1.1 oz
Powdered Sugar - 0.7 oz
Mahlab - 0.2 oz
Mastic - 0 fl oz
Salt - 0.2 oz

Step by Step guide

Step 1

In a saucepan, place the butter, pour in the milk, add the powdered sugar, and heat the mixture until the butter is melted. Transfer to a bowl and add the eggs. Mix everything thoroughly.

Step 2

Soak the dry yeast in 100 ml of water at a temperature of 35-100°F and add it to the main mixture.

Step 3

Place all ingredients in a blender and knead for 12–15 minutes until the dough is elastic and free of lumps. Cover the finished dough with plastic wrap and let it rest at room temperature for 40–60 minutes.

Step 4

Divide the dough into portions of 200 grams each and shape them into round balls. Let the dough rest for another 30 minutes at room temperature. Then, shape the bread into a braid as shown in the picture: divide the dough into equal parts, roll each part into a sausage shape, and then braid them together. Place the braid on a baking sheet lined with parchment paper, put it in the oven, and let it rise at a temperature of 35-104°F for 60 minutes. Brush with egg yolk and bake at 320°F for 30 minutes.