Tsoureki (Greek Sweet Bread)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, mahleb, and salt.

   Ca. 2 min.

   Kokkens note: Ensure your yeast is fresh for good rise.

2. 2

   In a separate bowl, whisk the lukewarm milk, eggs, orange zest, and melted butter until well combined.

   Ca. 2 min.

   Kokkens note: The milk should be warm to the touch, but not hot, to activate the yeast without killing it.

3. 3

   Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a shaggy dough forms.

   Ca. 3 min.

4. 4

   Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until it's smooth and elastic.

   Ca. 15 min.

   Kokkens note: The dough will be sticky at first; resist the urge to add too much extra flour.

5. 5

   Place the dough in a lightly oiled bowl, turning once to coat, then cover with plastic wrap or a clean kitchen towel.

   Ca. 1 min.

6. 6

   Let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   Ca. 2 t.

   Kokkens note: A slightly warm oven (turned off) or a sunny spot works well for rising.

7. 7

   Gently punch down the risen dough and divide it into three equal pieces.

   Ca. 1 min.

8. 8

   Roll each piece into a long rope, about 18-20 inches (45-50 cm) long.

   Ca. 5 min.

   Kokkens note: Try to keep the ropes uniform in thickness for even baking.

9. 9

   Braid the three ropes together, pinching the ends to seal them.

   Ca. 2 min.

10. 10

    Carefully transfer the braided dough to a baking sheet lined with parchment paper.

    Ca. 1 min.

11. 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.

    Ca. 1 t.

12. 12

    Preheat your oven to 180°C (350°F).

    Ca. 15 min.

13. 13

    In a small bowl, whisk the egg yolk with water to create an egg wash.

    Ca. 1 min.

14. 14

    Brush the top of the tsoureki with the egg wash and sprinkle with sliced almonds, if using.

    Ca. 1 min.

15. 15

    Bake for 25-30 minutes, or until golden brown and cooked through.

    Ca. 30 min.

    Kokkens note: If the top browns too quickly, you can loosely tent it with foil.

16. 16

    Remove from the oven and let cool completely on a wire rack before slicing and serving.

    Kokkens note: Cooling completely ensures the interior sets properly.