Traditional Tsoureki

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 2 min

3. 3

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

   Ongeveer 1 min

4. 4

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

   Ongeveer 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'.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 2 uur

   Tip van de kok: 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.

   Ongeveer 2 min

8. 8

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 5 min

10. 10

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

    Ongeveer 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.

    Ongeveer 1 uur

12. 12

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

    Ongeveer 15 min

13. 13

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

    Ongeveer 1 min

14. 14

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

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 35 min

    Tip van de kok: 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.

    Tip van de kok: Cooling completely prevents the interior from becoming gummy.