Tsoureki Recipe With Orange Juice
Mix flour, sugar, yeast, maxlepi, vanilla, and mastixa; let it dance in a mixer. Shape the elastic dough into ropes, braid with finesse, and let it rise. Glaze with an egg-milk mix, sprinkle almonds, and bake until golden.
Equipment
- Mixer with dough hook
- Plastic wrap
- Baking paper
- Cloth
- Workspace
- Oven (preheated to 160 degrees Celsius)
- Baking tray
- Brush
- Flaked almonds (optional)
Ingredients
- 1 kilogram of flour
- 300 grams of sugar
- 27 grams of yeast
- 5 grams of ground maxlepi
- 1 teaspoon of vanilla
- 4 grams of ground mastixa
- 240 milliliters of milk
- Zest of 1 orange
- 100 milliliters of orange juice
- 3 medium eggs
- 150 grams of melted butter
Instructions
- Combine the first 6 ingredients in a mixer – just toss them in there! Let it all mingle for a minute using that trusty dough hook.
- Now, throw in the next 5 ingredients and let the mixer work its magic for a good 10-15 minutes. You're looking for that perfect, elastic dough. Check if it's got that window effect – you know, stretchy and translucent.
- Once your dough's looking all fabulous, cover it up with some plastic wrap and let it chill in a cozy spot until it doubles in size.
- Give it some love – stretch and fold that dough like 3 or 4 times.
- Now, pour that beautiful dough onto your workspace. Cut it into 6 pieces and roll them out into long ropes – imagine you're crafting the perfect tsoureki.
- Speaking of which, here's the secret braiding ritual: Join the tops of the three ropes, and keep crossing over the outer sides into the middle. Then, bring those edges together, tucking them in and under the top part.
- Lay your soon-to-be masterpiece on some baking paper. Cover it up with a cloth and let it bask in a warm spot until it decides to double in size.
- Glaze it with a mix of 1 egg and 1 tablespoon of milk. Sprinkle some flaked almonds on top and, for that extra charm, nestle an egg in the middle of your tsoureki.
- Pop it in a preheated oven at 160 degrees and let it dance in there for 25 to 30 minutes until it's golden brown and irresistible.
Video
Notes
- Ensure your mixer is properly secured and the dough hook is attached before combining the first 6 ingredients. Start the mixer on low speed initially to prevent any dry ingredients from flying out.
- Keep an eye on the dough during the 10-15 minutes of mixing. You're aiming for elasticity – a smooth and stretchy texture. The "window effect" refers to the dough's ability to stretch thin without tearing, indicating proper gluten development.
- Place the covered dough in a warm, draft-free area to encourage proper rising. This helps in doubling the size.
- When braiding the ropes for the tsoureki, be gentle to maintain the airiness of the dough. Crossing the outer sides into the middle and tucking in the edges ensures a beautifully braided appearance.
- Whisk the egg and milk for the glaze just before applying it for a shiny finish. Carefully place flaked almonds on top for added texture and flavor.
- Preheat the oven thoroughly to 160 degrees Celsius. Keep an eye on the tsoureki during baking; every oven varies, so adjust the time if needed. Aim for a golden brown color.