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Prep time
36 hours
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Cook time
35 hours
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makes
2 loaves
Author Notes
Tsoureki is a braided, usually yeasted, enriched bread, made for Easter. It has milk, eggs, butter, orange zest and spices that make it distinctive. The name probably comes from the Turkish Corek, which means yeasted bread; similar breads exist in Armenia, and in the Balkans, but also in some other European countries. Tsoureki is also considered a symbol of the Resurrection of Christ as the flour 'becomes alive' when being transformed into bread. This recipe for sourdough Tsoureki, has won a Bronze Tiptree World Break Awards, UK in 2022.
—annabakesinmcr
Ingredients
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500 grams
Strong Bread Flour
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300 grams
Sweet Stiff Sourdough starter
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135 grams
Milk (Cold)
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160 grams
caster sugar
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40 grams
raw honey
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3
Large eggs
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130 grams
unsalted butter
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1 tablespoon
orange zest (one orange)
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1 teaspoon
vanilla paste
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1 teaspoon
mahleb (ground)
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1 teaspoon
cardamom (ground)
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1/4 teaspoon
ground mastic
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1
egg yolk for brushing, mixed with a bit of milk
Directions
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Prepare the sweet stiff starter mixing 50gr 100% hydration starter, 150gr strong bread flour, 70gr water and 30gr caster sugar and leave overnight to proof in ambient temperature.
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In the morning, add all the ingredients apart from the butter in the bowl of a stand mixer and mix using the dough hook in low for 5-10 min until you see some gluten development
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Then add half of the butter and when fully incorporated add the remaining half and mix for another 5-10 minutes until you have a windopane.
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Cover and leave to bulk prove until almost double (from 5 to 12 hours depending on the room temperature).
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Refrigerate overnight. Shape 2 and prove 3-4 hours and become puffy, poke to see if ready.. Preheat the oven to 170 degrees Celcius and place a bowl with water inside the oven.
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Brush with the egg yolk and milk mixture and you can. You can add some almond flakes at the top. Bake for 20min at 170 until it gets a nice golden brown and the 15min at 140 Celcius.
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