Tsoureki
INGREDIENTS
- 1,000 gr. Tsoureki Premix
- 1,500 gr. 70% type flour
- 900 gr. - 930 gr. water
- 250 gr. yeast
- Egg or Brilliant Mix
METHOD
- Incorporate all the ingredients together
- Incorporate for 30 minutes in the traditional dough mixer or for 18 minutes on the 2nd speed of the high-speed dough mixer. (In the beginning the dough is coarse and dark yellow, whereas when it is ready it is smooth, soft, stringy, light yellow, and it does not stick
- Allow the dough to rest in a warm place until it doubles in size
- Shape the dough as desired
- Ferment for 45 minutes at 40°C and 75 % RH
- Glaze with the egg or Brilliant Mix and bake at 160°C for 35-40 minutes
