Tsoureki is a type of Greek style sweet brioche bread. What makes it different is the kind of butter used and its flavour as mahleb and mastic resins are used, which gives it a unique taste.
This year I decided to make something different, so I made some changes to my recipe. What makes this Tsoureki special is its lovely shape. You will make everybody thinking that you have made something very complicated whereas it is very easy to make.
You can find the links to my other tsourekia at the end of the post.
You can also find instructions on how to make this bread in another recent post of mine.
Note: *If you do not have ewe’s and goat butter you can use any other type of butter or margarine.
Tsourekia with Praline Filling
Preparation time: 1 hour
Baking time: 30 – 40 minutes
Waiting time: about 2 hours for the dough to rise twice
Makes: 1 large tsoureki 24 cm diametre and 1 normal braided tsoureki
For the dough:
- 1 kilo strong bread flour (might need a little bit more)
- 25 grams fresh yeast (you can use dry yeast if you prefer)
- 225 grams sugar
- 100 grams ewe’s and goat butter*
- 100 grams margarine
- 1 cup milk
- 4 eggs (60 grams each)
- 10 grams (2 tsp) ground mahleb
- 3 grams (1/2 teaspoon) ground mastic resin
- 1 tbsp orange zest
- 1/2 teaspoon of salt
For the filling:
- 300 grams praline (nutella or Greek merenda)
- 1 egg yolk mixed with a spoonful of milk for glazing
- Blanched almonds (about 50)
- In a small bowl dissolve the yeast with some of the lukewarm milk.
- Melt the butter and mix in the sugar.
- Adjust the hook on your mixer.
- Put the flour with the salt, the mastic, the mahleb and orange zest in the mixer bowl and mix on low speed to combine.
- Add the yeast mixture as well as the remaining milk and mix.
- Add the melted butter with sugar and continue mixing on low speed.
- Beat the eggs with a fork and add to the mixer. Mix until well combined increasing the speed until the dough forms into a ball around the mixer hook. (If sticky add a little bit more flour).
- Cover the dough with a napkin and leave it for about an hour (depending on the room temperature) to rise and double in volume.
- Knead the dough and divide the dough into four pieces of 300 grams each. Shape each piece into a round ball. The remaining will be braided separately to form a classic tsoureki or you can use it as a fifth layer, adding more praline.
- Roll out the first ball into a disc around 24 cm diametre or a little bit bigger. It is important that all the discs are made the same size.
- Cut a piece of parchment paper 30 x 30 cm and put the rolled dough in the centre.
- Spread 1/3 of the praline on it leaving a margin of 2 – 3 cm uncovered. Lay the second one on top spreading praline and continue with the third and fourth.
- Use the base of your spring form pan to shape your bread and cut excess dough. (Leftover dough will be used to make the other tsoureki).
- Slide the base under the parchment paper.
- Place a small round object in the middle and using a sharp knife make 4 cuts. Divide each quarter into 4 equal pieces so that you have 16 sections. While making the first two sections twist each piece twice in opposite directions and join the ends. The right will be twisted to the right and the left to the left. Continue with all the remaining sections.
- Decorate with the almonds.
- When done add the ring of the form on the base and secure.
- Cover with cling film and a kitchen towel and let it rest and rise for another hour.
- In a small bowl, beat together the egg yolk with 1 tablespoon milk. With a pastry brush, evenly brush the egg mixture over the risen dough.
- Preheat your oven to 180o C / 350o F and bake for about 30 – 40 minutes, depending on your oven or until a nice brown colour is achieved.
Wishing you all A Happy Easter!
Tsoureki Flower filled with Praline
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,