Tsoureki
4 servings
210 minutes
Greek pride, the main dish of the Easter table. Tsoureki is an airy and light pastry that is much easier to eat than the usual Easter cakes, so cook more. Recipe from the Moscow restaurant of Greek cuisine Molon Lave. The recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave Stamatis Tsilias.
1
Place butter in a saucepan, pour in milk, add powdered sugar, and heat the mixture until the butter melts. Pour into a bowl and add eggs. Mix everything thoroughly.
- Butter: 50 g
- Milk: 100 ml
- Icing sugar: 20 g
- Chicken egg: 3 pieces
2
Soak dry yeast in 100 ml of water at a temperature of 35-38 degrees and add to the main mixture.
- Mastic (mastiha resin): 4 ml
- Mahleb (ground cherry kernels): 5 g
3
Place all ingredients in a blender and knead for 12-15 minutes until the dough is elastic and lump-free. Cover the finished dough with plastic wrap and let it rest at room temperature for 40-60 minutes.
- Wheat flour: 650 g
- Salt: 5 g
4
Divide the dough into parts of 200 grams each and form round pieces. Let the dough rest for another 30 minutes at room temperature. Then shape the bread into a braid as shown in the picture: divide the dough into equal parts, roll them into sausages and braid them together, place on a baking sheet lined with parchment paper, send to the oven and let it rise at a temperature of 35-40 degrees for 60 minutes. Brush with egg yolk and bake at 160 degrees for 30 minutes.
- Chicken egg: 3 pieces
