Greek Easter sweet bread is beautiful to look at – even more delicious to eat! It is traditionally braided and then baked, served to break the Lenten fast. This tsoureki has a twist! It is stuffed with praline paste and chocolate! Believe us when we say that with a huge glass of milk on the side it’s pure heaven!!!
Serves: 2 loaves Preparation: 40′ Cooks in: 50′ + 2:30′ waiting Ready in: 3:30′
For the tsoureki
900 g bread flour
1 tsp ground mastic
210 g sugar
40 g active dry yeast
180 g butter 82%
280ml lukewarm milk
2 oranges, zested
6 egg yolks
1 tsp mahleb
1/2 tsp salt
For the filling
500 g praline paste
200 g chocolate, finely chopped
100 g almonds blanched, finely chopped, toasted
100 g raisins
1 tsp cinnamon, powdered
2 egg yolks
1 tbsp milk
½ cup almonds, slivered + a handful for serving
200 g chocolate, melted
Preheat oven to 30°C, placing rack on lower shelf. Put all ingredients in the oven and leave for 1 hour, allowing them to get at the same temperature.
For the tsoureki: Sift flour and put in the bowl of a stand mixer. Crush mastic with 2 tbsp sugar in a mortar with a pestle or in a multi.
Attach the dough hook to the mixer and add all ingredients in the bowl. Beat on medium speed until mixture shines and dough releases from the sides of the bowl. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled, for 1 hour.
Divide dough into 2 balls. Divide each ball in 2 pieces and roll each piece into an oval shaped dough. Cover with a cloth and set aside in a warm, draft-free place to rise until doubled, for 10 minutes.
Brush both pieces of dough with praline paste, then scatter over chocolate, almond, raisins and sprinkle with cinnamon. Roll the dough to seal the stuffing, bring the two ends together and pinch to hold the loaf intact – give the 2 loaves a round shape.
Place the sweet breads on a parchment-lined baking sheet, cover with a cloth and put in the warm oven (35°C) and let rise until half-doubled, for 25 minutes.
Beat together 2 egg yolks with a little milk. Brush sweet breads and sprinkle with almonds. Bake for 45-50 minutes to 140°C or until golden brown. If they tend to color quickly, drape with aluminium foil to prevent excess browning. Remove and cool on racks. The sweet breads should sound hollow when tapped on the bottom. When cool, drizzle with melted chocolate and sprinkle with almonds.
Και η συνταγή στα ελληνικά: Τσουρέκι με πραλίνα και σοκολάτα
Photo Vangelis Paterakis – Food styling Antonia Kati