RECIPES WITH BUTTER
Easter brioche loaf ("tsoureki") with spices
Preparation time: 30 minutes
Cooking time: 40-45 minutes + 5 hours waiting
time for dough to rise
INGREDIENTS for 3 “tsourekia” (brioche loaves)
100 g fresh yeast
40 g sugar (to activate yeast)
150 g melted butter
100 g butter
350 g sugar
3 large eggs + 2 yolks (beaten)
350 ml milk
1,100 g flour for brioche
1 tsp mastic powder
1/2 tsp salt
2 tsp mahlepi
1 tsp ground cardamom
2 tbsp bergamot orange zest
100 g sliced almonds for garnish
For brushing:
1 egg yolk
1 tbsp sugar
METHOD
- Dissolve the fresh yeast and sugar (40 g) in 80 ml lukewarm water, stir and leave it to rise.
2. Gently warm both butters and sugar till the sugar melts and remove from heat.
3. Slowly add the milk, beaten eggs and yolks. Add flour with spices and activated yeast to the bowl of your mixer and combine using a dough hook.
4. Add the butter mixture and knead for 10-15 minutes until a soft, buttery dough forms.
5. Cover dough and allow it to double in volume (approximately 3 hours).
6. Oil your hands and divide into three parts. Divide each part into three long rolls and braid them to make your three “tsourekia” (brioche loaves).
7. Place them on a baking tray lined with baking paper and set them aside to rise (for 2 more hours).
8. Beat one yolk with 1 tbsp sugar and 2 tbsp water to make an egg wash and brush over the surface of the loaves. Sprinkle with sliced almonds and sugar and bake for 40 minutes at 160°C (with oven fan).
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