Traditional Tsoureki

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   In a small bowl, combine the active dry yeast with a pinch of granulated sugar and a few tablespoons of the lukewarm milk. Let it sit for 5-10 minutes until frothy.

   Omtrent 10 min

   Kokkens tips: Ensure the milk is lukewarm, not hot, to activate the yeast properly.

2. 2

   In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, salt, orange zest, lemon zest, and ground mahleb. Mix well.

   Omtrent 2 min

3. 3

   Add the activated yeast mixture, remaining lukewarm milk, two large eggs, and melted unsalted butter to the dry ingredients.

   Omtrent 1 min

4. 4

   Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Omtrent 2 min

5. 5

   Knead the dough for 10-15 minutes until it is smooth, elastic, and no longer sticky. It should pass the 'windowpane test'.

   Omtrent 15 min

   Kokkens tips: The dough will be quite soft; resist the urge to add too much extra flour.

6. 6

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   Omtrent 2 t

   Kokkens tips: A slightly warm oven (turned off) can be a good place for rising.

7. 7

   Once risen, gently punch down the dough to release the air. Divide the dough into three equal pieces.

   Omtrent 2 min

8. 8

   Roll each piece into a long rope, about 40-50 cm (16-20 inches) long.

   Omtrent 5 min

   Kokkens tips: Try to keep the ropes of even thickness for uniform baking.

9. 9

   Pinch the ends of the three ropes together at one end, then braid them tightly. Pinch the other ends together to secure.

   Omtrent 5 min

10. 10

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

    Omtrent 1 min

11. 11

    Cover the tsoureki loosely with plastic wrap or a kitchen towel and let it rise again for another 45-60 minutes, or until visibly puffy.

    Omtrent 1 t

12. 12

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

    Omtrent 15 min

13. 13

    In a small bowl, whisk the remaining large egg for the egg wash.

    Omtrent 1 min

14. 14

    Gently brush the top of the risen tsoureki with the egg wash. Sprinkle with sesame seeds if desired.

    Omtrent 2 min

    Kokkens tips: Be careful not to deflate the dough when brushing.

15. 15

    Bake for 30-35 minutes, or until golden brown and cooked through. If it starts to brown too quickly, you can loosely tent it with foil.

    Omtrent 35 min

    Kokkens tips: An internal temperature of 90-93°C (195-200°F) indicates it's fully baked.

16. 16

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

    Kokkens tips: Cooling completely prevents the interior from becoming gummy.