Pairs well with The Fluffiest Tsoureki
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The Fluffiest Tsoureki
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A detailed guide to making the fluffiest Tsoureki, incorporating techniques like sourdough and Tangzhong to ensure moisture and fluffiness.
00:30:00 total
Serves 6
medium
Decadent Dessert
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Ingredients
- tsoureki flour - 460 g (for the dough)
- whole milk - 260 g (160 g for the dough and 100 g for the sourdough)
- MACM Magic dry yeast - 9 g (9 g sachet)
- granulated sugar - 130 g
- medium eggs - 2
- orange zest - 1 (from one orange)
- grated cardamom cacoule - 1/2 teaspoon
- grated mahlepi - 10 g
- mastic powder - 1/2 teaspoon
- vanilla pods - 2
- salt - 1 pinch (a pinch)
- unsalted butter - 150 g (100 g in aluminum foil and 50 g melted for the marinade)
- seed oil - to taste (for the boil)
Instructions
- Prepare the Sourdough: Mix 100 g of whole milk at room temperature, 80 g of tsoureki flour, and a sachet of MACM Magic dry yeast. Let it rise for about 20 minutes.
- Prepare the Tangzhong: Cook a mixture of 40 g of tsoureki flour and 160 g of whole milk until it thickens, then set aside for 20 minutes.
- Combine Mixtures: Combine the sourdough and Tangzhong mixtures in a mixing bowl.
- Make the Dough: To the mixture, add 420 g of tsoureki flour, 130 g of granulated sugar, two medium eggs, zest of one orange, 1/2 teaspoon of grated cardamom cacoule, 10 g of grated mahlepi, 1/2 teaspoon of mastic powder, two vanilla pods, and a pinch of salt. Mix well.
- Add Butter: After mixing, add 100 g of unsalted butter cut into cubes and mix until the dough is smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover, and let it rise until doubled in size, about 1 hour.
- Shape the Tsoureki: Divide the dough into pieces and braid or shape as desired.
- Second Rise: Place the shaped dough on a baking tray, cover, and let rise again for about 1 hour.
- Bake: Bake in a preheated oven at 160°C (320°F) for 30 minutes or until golden brown.
- Apply Melted Butter: Once baked, brush the tsoureki with melted butter to create a protective film and keep it moist.
