Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, tsoureki the one and a half. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Tsoureki. Πασχαλινά κουλουράκια της Φρειδερίκης και της Δήμητρας. Tsoureki is the traditional Greek Easter bread that's a deliciously soft, gently sweet yeast bread similar to brioche or challah but with it's own distinctive flavor. One of the nice things I've found about both pizza and bread is the kids love helping.
Tsoureki the one and a half is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Tsoureki the one and a half is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have tsoureki the one and a half using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Tsoureki the one and a half:
- Make ready 500 g bread flour
- Get 150 g honey
- Get 150 g water
- Take 150 g butter (100 + 50 for the end)
- Make ready orange zest
- Make ready 15 g yeast
- Prepare 10 g mahlab
- Take 2 vanillins (powder)
- Get 1.5 g mastic
- Get 2 eggs
Politiko tsoureki is a slightly dense and chewy sweet bread with a beautiful brown semi-soft crust. Tsoureki dough is all about the rising, which means that the right temperature is key. Once starting to prepare this tsoureki recipe, make sure that all At this point the dough should be really soft, like seen in the picture and a little sticky. (Be careful not to add any more flour than this tsoureki recipe calls for. A greek style brioche, tsoureki is the perfect Easter bread.
Steps to make Tsoureki the one and a half:
- Put the water and the yeast with 2 tbsp of flour in the mixer and cover on top with the rest (we let it rise).
- In a small pot heat the honey, 100 gr butter, the zest, the mahlab, the vanillins and the mastic, until the butter melts, don't brown, just heat.
- Next, remove from heat, add the eggs and all of that into the mixer bowl. Mix at low speed until the mixture doesn't stick to the sides of the bowl.
- If it keeps sticking after 20 minutes add a tbsp of flour. Finally add the rest of the butter (50 gr) and beat for a few more minutes in the mixer.
- Cover with a plastic wrap and let it rest for about 1,5 to 2 hours at room temperature until they double.
- When they rise, shape your tsourekia, place them on baking paper and let them rise for an additional 30 to 60 minutes.
- Brush with a bit of egg white and bake at 180 degrees for 20-30 minutes.
This is the best tsoureki recipe I've ever made. Make an egg wash with one egg yolk and a couple of tablespoons of water. Then brush it over your brioche loaves. Both of these help in creating a tsoureki that stays moist for days on end if it is wrapped carefully with cling film. Make sure that you use medium-sized Beat the mahlab, sugar, mastic, cardamom and a pinch of salt in a food processor, until all of the aromatics are finely ground.
So that’s going to wrap it up for this exceptional food tsoureki the one and a half recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
