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