Small tsourekia. Read Customer Reviews & Find Best Sellers. Take small pieces of the dough and fold-knead). After it doubles in size form your small tsourekia in any shape you like, DON'T knead again and place on a buttered tray (I used baking paper, not close to one another because they also rise during baking).
Add the flour/sugar mixture and stir until everything is incorporated. Warm two cups of milk and place in a large bowl. Cover and proof for one hour. You can have Small tsourekia using 10 ingredients and 11 steps. Here is how you cook it.
Ingredients of Small tsourekia
- You need 1 kg of flour (maybe a little bit more, you can be the judge of that) for tsourekia (or all purpose).
- It’s 3 of satchels dry yeast (or 90 g fresh).
- Prepare 250 g of lukewarm fresh milk.
- You need 1 tsp of mahlab (ground).
- Prepare 1 tsp of mastic (ground).
- Prepare of zest from a big orange.
- Prepare 200 g of margarine at room temperature.
- It’s 5 of eggs.
- It’s 1 of egg yolk (for brushing).
- It’s 200-300 g of sugar (depending on how sweet you want them to be).
This is one of the most successful recipes for tsoureki that I have made quite a few times.. Tsoureki is a staple of Greek Easter, and even though a lot of the nikokires (house mistresses) say they can do it, only the great tsourekia (plural of tsoureki) have these qualities: The are fluffy and light as a feather. They remain as moist as the first day they were baked for the following week. With mixer speed on medium-low, gradually add milk to mixer bowl, scraping down sides if necessary.
Small tsourekia step by step
- Place the 200 gr of the flour, the 250 gr of the milk and the 3 satchels of dry yeast in a bowl..
- Make a thick batter.
- Cover it and leave it to rise for 20 minutes..
- Meanwhile, using a mixer, beat the sugar, eggs, spices in a bowl (in order to whiten them and get a relatively thick batter).
- To which, add the flour and knead (you get a relatively firm dough)..
- Then, add the milk and yeast mixture and knead until you get a smooth dough (until it is well integrated)..
- Add the butter slowly until you get a well integrated dough that doesn't stick. (You knead by folding the dough and kneading lightly. Take small pieces of the dough and fold-knead)..
- Cover (with a towel and a light blanket) and let the dough double in size (about 2-3 hours)..
- After it doubles in size form your small tsourekia in any shape you like, DON'T knead again and place on a buttered tray (I used baking paper, not close to one another because they also rise during baking)..
- You leave them to rise once more (1 to 1,5 hours) and then brush them with the egg yolk dissolved with 1 tbsp water (sprinkle with sugar or whatever else you might want)..
- Bake in a preheated oven at 150 degrees for about three quarters of an hour (both radiant elements) one tray at a time. Take care that you don't overbake them. Bake at the bottom rack of the oven and move to the one above towards the end of baking..
Learn how to make Dalgona coffee and Greek frappe, and learn the differences Greek bread, Greek brioche, Mahlab Bread, Tsoureki bread Greek The Ultimate Tsoureki guide will solve all of your tsoureki-making conundrums. I think I got everything covered in this post and I hope that it helps you make this delicious sweet bread with confidence! This tsoureki bread, also known as "Greek Easter bread" is the company's signature bread. It is very similar to challah bread and can be enjoyed sliced with a little Merenda or marmalade or dipped in egg. Two -three minutes before you turn the tsoureki out of the oven, start preparing the syrup.
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