Smart Cooking • Recipes

Tsoureki sweet bread with chocolate icing

Preparation<br/> Time Preparation
Time
15 mins
Cooking<br/> Time Cooking
Time
50 mins (without rising times)
Portions Portions
6

01

INGREDIENTS

  • 60 g fresh yeast, crumbled, or 30 g dry yeast
  • 250 ml fresh milk, full fat, at room temperature
  • 800 g strong bread flour for tsoureki
  • 200 g all-purpose flour
  • 8 g salt
  • 1 tsp mastic powder
  • 10 g mahlepi, ground
  • 50 g butter from goat’s and sheep’s milk, at room temperature
  • 150 g butter from cow’s milk, melted, at room temperature
  • 200 g eggs (4 medium eggs), at room temperature
  • 350 g sugar
  • 1 tsp lemon zest

 

For the glaze

  • 2 eggs, beaten
  • 70 g almond flakes

 

For the chocolate ganache

  • 150 g baking chocolate
  • 250 ml heavy cream

02

DIRECTIONS

  1. Place the yeast in a bowl with 100 ml of the milk and stir until dissolved.
  2. Set aside for 10 minutes to activate the yeast.
  3. In another bowl, combine the two types of flour with the salt, mastic and mahlepi.
  4. Place the two types of butter in the mixer bowl or another large bowl and combine lightly with the eggs, sugar, yeast mixture, the rest of the milk and the lemon zest.
  5. Add the flour mixture, attach the dough hook to the mixer and knead for 20 minutes, first at low speed to prevent the flour from flying out of the bowl, and then at medium to high speed.
  6. When finished, the dough should be smooth, soft and very elastic, and come away from the sides of the bowl. If using a mixer, almost all of it should be wrapped around the hook.
  7. Cover the bowl with plastic wrap and set aside to rise in a warm place for about 1 hour or until doubled in size.
  8. Divide the dough into 4 equal pieces and then each piece in half.
  9. Shape each piece into a ball and then into ropes of medium thickness.
  10. Arrange on some non-stick parchment paper, cover with a clean tea towel and set aside for 30-40 minutes until doubled in size.
  11. Reshape them into ropes, as they will be thicker and slightly shorter after rising. Take 2 ropes and braid them, pressing the ends together. Make a total of 4 braids.
  12. Move the braids to a large baking pan lined with non-stick parchment paper, cover loosely with plastic wrap and set aside for 45 minutes to proof.
  13. Preheat oven to 160°C.
  14. Remove the plastic wrap, brush the tsoureki braids with the beaten eggs and sprinkle with the almond flakes, taking care not to pierce the braids and cause them to deflate.
  15. Bake at 160°C for about 40 minutes.

 


For the chocolate ganache:

  • In a double boiler, melt the chocolate, add the heavy cream and stir.
  • Pour over the cooled tsoureki.

Baking Paper in roll

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Baking Paper in roll

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