Fluffy Easter Tsourekia (Greek Sweet Bread)

Fluffy Easter Tsourekia Without a Mixer!

Baking Time: 45–50 minutes

Ingredients You’ll Need:

For the starter (pre-ferment):

• 100g plain flour
• 50g fresh yeast
• 1 tbsp sugar
• 150g full-cream milk (3.7% fat)

For the dough:

• 700g plain flour
• 280g caster sugar
• 150g full-cream milk (3.7% fat)
• 2 medium eggs
• 130g unsalted butter (melted)
• ½ tsp salt
• 2g mastiha (3–4 tears)
• 1 tsp mahlepi
• ½ tsp cardamom
• Zest of 1 orange
• 1 packet vanilla powder

For brushing:

• 1 medium egg
• 2 tbsp full-cream milk (3.7% fat)

For topping:

• Flaked almonds

Tray size: 25cm ×35cm

Instructions:

1. In a bowl, add the full-cream milk, fresh yeast, sugar, flour, and mix very well.
2. Place the starter mixture in the oven at 35°C until it rises.
3. In a food processor, add the mastiha, cardamom, mahlepi, vanilla, salt, and half of the sugar, and grind them well into a fine powder.
4. In a bowl, add the ground spices, eggs, full-cream milk, orange zest, remaining sugar, and mix well.
5. Add the risen starter mix, and gradually add the flour until you have a pliable dough.
6. In a small pot, melt the butter and gradually incorporate it into the dough while kneading well.
7. Cover with cling film, place it in the oven at 35°C, and let it rise until doubled in size.
8. Divide the dough into 9 balls of 185g each, cover with cling film, and let them rest for 10 minutes.
9. Roll each ball into ropes and make braids with three ropes at a time.
10. Place the three braided tsourekia close together in a 25×35 cm baking dish, cover, and let them rise until doubled in size.
11. Brush with beaten egg mixer, sprinkle with flaked almonds, and bake in a preheated oven on conventional setting at 170°C for 45–50 minutes.
12. Once baked, let them cool for a while, then transfer to a rack.

Good luck and enjoy!