BreakfastSnack

Tsoureki (Greek Sweet Bread)

Name: Tsoureki (Greek Sweet Bread)
Prep time: 1 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 8 racions
Cuisine: greek
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 100 g granulated sugar; 120 ml milk lukewarm; 2 u egg large, room temperature; 75 g unsalted butter melted and cooled; 1 ct orange zest; 0,5 ct mahleb ground; 0,5 ct salt; 1 u egg yolk; 1 cs water; 2 cs sliced almonds (opcional)

Tsoureki is a traditional Greek sweet bread, often made for holidays. This recipe yields a soft, slightly chewy loaf with aromatic notes of citrus and mahleb. It's perfect for breakfast or as a sweet snack.

Una recepta original de Forkin

Temps total: 4 h 30 min
Racions: 8
Dificultat: Difícil
Per ració: 400 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten, llet, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

dough

500 gall-purpose flour
7 gactive dry yeast
100 ggranulated sugar
120 mlmilk, lukewarm
2 uegg, large, room temperature
75 gunsalted butter, melted and cooled
1 ctorange zest
0,5 ctmahleb, ground
0,5 ctsalt

egg wash

1 uegg yolk
1 cswater

garnish

2 cssliced almonds(opcional)

Estris

spatula · large bowl · wire rack · baking sheet · parchment paper · whisk

Elaboració

Pas a pas

1
In a large bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, mahleb, and salt.
Uns 2 min
Nota de cuina: Ensure your yeast is fresh for good rise.
2
In a separate bowl, whisk the lukewarm milk, eggs, orange zest, and melted butter until well combined.
Uns 2 min
Nota de cuina: The milk should be warm to the touch, but not hot, to activate the yeast without killing it.
3
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a shaggy dough forms.
Uns 3 min
4
Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until it's smooth and elastic.
Uns 15 min
Nota de cuina: The dough will be sticky at first; resist the urge to add too much extra flour.
5
Place the dough in a lightly oiled bowl, turning once to coat, then cover with plastic wrap or a clean kitchen towel.
Uns 1 min
6
Let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Uns 2 h
Nota de cuina: A slightly warm oven (turned off) or a sunny spot works well for rising.
7
Gently punch down the risen dough and divide it into three equal pieces.
Uns 1 min
8
Roll each piece into a long rope, about 18-20 inches (45-50 cm) long.
Uns 5 min
Nota de cuina: Try to keep the ropes uniform in thickness for even baking.
9
Braid the three ropes together, pinching the ends to seal them.
Uns 2 min
10
Carefully transfer the braided dough to a baking sheet lined with parchment paper.
Uns 1 min
11
Cover the tsoureki loosely with plastic wrap or a kitchen towel and let it rise again for 45-60 minutes, or until noticeably puffy.
Uns 1 h
12
Preheat your oven to 180°C (350°F).
Uns 15 min
13
In a small bowl, whisk the egg yolk with water to create an egg wash.
Uns 1 min
14
Brush the top of the tsoureki with the egg wash and sprinkle with sliced almonds, if using.
Uns 1 min
15
Bake for 25-30 minutes, or until golden brown and cooked through.
Uns 30 min
Nota de cuina: If the top browns too quickly, you can loosely tent it with foil.
16
Remove from the oven and let cool completely on a wire rack before slicing and serving.
Nota de cuina: Cooling completely ensures the interior sets properly.

Per ració

Nutrició

61%Puntuació

Calories: 400,3kcal
Proteïnes: 10g
Hidrats de carboni: 62,2g
Greixos: 12,3g
Fibra: 2,4g
Sucre: 13,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover tsoureki in an airtight container at room temperature.

Com reescalfar-ho

Warm slices in a toaster or microwave for a few seconds if desired.