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Tsoureki: Greek Brioche

3/20/2018

31 Comments

 
Makes 2 loaves

​For the starter:
1/2 cup milk, lukewarm
​1 tablespoon active dry yeast
1 teaspoon sugar
​2 tablespoons all purpose flour
The dough:
​4 cups bread flour
​1 cup granulated sugar
3/4 cup lukewarm milk
2 large eggs
zest of an orange
1 tablespoon ground mahlepi
1/2 teaspoon salt
​1/4 teaspoon ground mastic gum (optional)
2 ounces unsalted butter, softened at room temperature

egg wash: 1 egg yolk plus 2 tablespoons water

​optional fillings: dried cranberries, raisins, chopped nuts, candied fruit, ground cardamom, vanilla or almond extract

 Note: This dough can be prepared in a table top mixer or kneaded by hand in a large bowl or on the countertop. Using a mixer will require less kneading time. About 10 minutes. If making the dough by hand, knead it at least 15 minutes so that the gluten forms well to achieve the desired consistency and texture.
​
Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.

​In another bowl, combine the flour, sugar, orange zest, salt, mahlepi, and mastic gum together. Mix well to combine.

​Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 8 minutes.
Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.

​Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours.

​Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do: 
​1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes. 
​2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.
3) Make sure the dryer is OFF!!
​4) Remove from the dryer when it has doubled in volume. 
​This trick usually cuts 30 minutes from the rise time.

Punch down the dough to remove the air. Cut into 2 equal portions.
Cut each portion in thirds.
​Roll each portion into about 13 inch long ropes.
​Form the 3 ropes into a braid and do the same with the remaining three ropes to shape 2 loaves of brioche.
Place both braided loaves onto a baking tray (18 by 13 inch) lined with parchment paper.
Cover with plastic wrap or with a clean towel. 
​Set aside until doubled in volume. If using the dryer trick, it takes about 45 minutes.

Preheat the oven to 350 degrees Fahrenheit, 177 degrees Celsius.

​Brush the tops of the brioche dough with the egg wash. 
Optional: Place a hard boiled, dyed egg in the braids or top with sliced almonds.

​Bake in the center rack of the oven for 30 minutes.
​Remove from the oven and cool at least 30 minutes before serving.

​Once baked and cooled, the bread can be frozen up to a month. Just make sure to wrap it well with plastic wrap.

​Enjoy!

31 Comments
Helen Malandrakis
3/25/2018 04:02:23 pm

I have a question. Does your recipe make two loaves?

Reply
Dimitra
3/26/2018 01:56:27 pm

YES :)

Reply
IRENE
3/26/2018 08:18:23 am

Why can't I print your recipes out...

Reply
Dimitra
3/26/2018 01:58:19 pm

Hi Irene,
I'm working on ebooks and hoping that they will be available soon. For now, the only way to print the recipes is to highlight and print them. Sorry for the inconvenience...

Reply
Lorella
3/30/2018 06:40:30 am

Hi. I want to cut the time over two days, is that possible? If I do the first rise on the first day and then place in the fridge overnight and do the second rise and bake the next day?

Thank you

Reply
Dimitra link
3/30/2018 04:31:41 pm

Hi Lorella,
Yes, you can ,make this over the period of two days. However, it's a good idea to allow the dough to come to room temperature on the second day. It will rise a bit but that's ok. Punch down, form it into the 2 braids and allow to rise, then bake. Enjoy :)

Reply
Dora
3/30/2018 11:49:22 am

Yia sou Dimitra, I wish I had seen your recipe before I began the one I had. Waiting for my dough to rise. I'm not sure how it will end up but I'm keeping a smile. I will try your recipe after Easter, who says you can't make tsoureki after Easter. Kali Anastasi and I will keep you posted.

Reply
Dimitra
3/30/2018 04:32:39 pm

Yiasou Dora! I sure don't make tsoureki just once a year ;) Enjoy!!

Reply
Sofia Delios
4/1/2018 05:18:45 pm

You make things look so easy & beautifully done. I was so excited to find your recipe! I made the mixture however, found it too wet & sticky they rose and splayed out. I proceeded to add a little flour and in then end they didn’t turn out. What do you suggest for next time. Plus I would like to try your other recipe can you provide me the link. Or the quantity of flour needed. Thank you

Reply
Dimitra
4/3/2018 03:18:38 pm

Hi Sofia! I hate when that happens. It's important to measure the ingredients properly. It sounds like either too much liquid was added or not enough flour. Try it one more time and let me know how they turn out. I tested this recipe for 1 month before posting it just to make sure that it would turn out right. Did you use bread flour?

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Rose link
4/2/2018 12:23:27 pm

Hi I make a bread machine tsourecki and the recipe is very similar to yours. The only difference is that their recipe is for 2 T. oil......no butter. The end product is good, but a little dry. I am thinking of adding the oil and some butter (2 oz.). What do you think? I notice you add oil to the bowl when you punch it down. Will the butter make it more fluffy?
Thanks. Love your site.

Reply
Dimitra
4/3/2018 03:04:33 pm

Hi Rose! I wouldn't change a single thing about this recipe other than the addition of any of your favorite dried fruits. And some sliced almonds over the top... The butter is a must. I oil the bowl overtime I set dough aside to rise. Hope this helps. Best regards!

Reply
Eleni
4/3/2018 12:33:45 pm

How do you double the recipe? Do you double everything except the yeast ingredients? Can you use lactose free milk ? Thanks

Reply
Dimitra link
4/3/2018 03:02:04 pm

Hi Eleni,
The only way to double this recipe is the make 2 separate batches. I do not recommend doubling the ingredients and making it as one batch in a mixer. The dough will be too heavy for the machine and will either burn the motor or not come out right... I've never made it without regular milk, but I'm guessing that it should be fine. Let me know how it turns out. Best regards!

Reply
Vicki Bisbikis
4/4/2018 11:25:41 am

Hi Dimitra! I love your recipes. What would be a substitution for mahlepi?

Reply
Dimitra
4/4/2018 06:24:57 pm

Thanks Vicki! There really is no other ingredient that tastes like mahlepi. Just add 2 teaspoons of pure vanilla extract. It won't have the characteristic flavor of tsoureki, but it will make delicious brioche. Best regards!!

Reply
Paula
4/4/2018 01:53:27 pm

I was looking forward to making this recipe but even though I followed the directions, the dough was so sticky I could not form it.
In your written directions you forgot to say when to add the 3/4 cup milk although it is shown in the video.
In the video it looks like you have a little less than a cube of butter but the directions say 2 ounces which is only half a cube - maybe that would have given my dough more substance.

Reply
Dimitra
4/4/2018 06:22:44 pm

Hi Paula,
So sorry that happened. The recipe states to add the milk along with all of the ingredients minus the butter, right after activating the yeast. If the mixture was too sticky, that means that either there was too much liquid or too little flour. The ingredients must be measured out for this recipe. I did add 2 ounces of butter (softened) at the very end of kneading. That is the equivalent of half a stick of butter. I hope this is helpful for next time. Best regards.

Reply
Julia
4/12/2018 02:59:59 pm

Dimitra -

Thank you for this GREAT recipe and video! Mine came out perfectly! I think I know what happened with the butter for some people. I jumped to the same assumption about the 2oz - as I'm used to butter being described in tbsp. (the way it is marked on sticks). So I too was going to use 2 tbsp v 2 oz. Maybe in paranthesis in your ebook, show 4 tbsp to clear any confusion? I had noticed in many other tsoureki recipes, they used a lot more butter, so I used the amount you showed in your video and it was perfect! Thank you so much!

Dimitra
4/4/2018 06:26:41 pm

Also, if the dough is still too sticky, add 1/2 cup more flour and knead. That should do the trick!

Reply
Vicki
4/5/2018 07:44:31 am

Hi Dimitra! I love your recipes. What is a good substitute for mahlepi for?

Reply
Gale
4/7/2018 05:49:56 am

I like the option to prepare over two days. Was wondering if there is a difference in the end results?

Reply
Dimitra link
4/9/2018 08:00:32 pm

Not at all. It just takes a while longer. First, the dough must come to room temperature, then shape and allow to rise.

Reply
therese link
4/8/2018 02:04:57 pm

baklava is not easy for me. i need your help. usually dry??? am i over baking?

Reply
dimitra link
4/9/2018 07:59:10 pm

Hi Therese! I will post a baklava video as soon as I can. Try adding much more syrup. Almost double making sure that the baklava is hot and the syrup has cooled. Regards!xo

Reply
Narianne
4/9/2018 03:49:27 pm

I have to say this is the best recipe by far. Made it 4 times before Easter . If only I could share s photo just how fluffy it came out. I doubled the recipe used my mixer and when it couldn't take any more flour I put it in a big bowl and kneaded by hand
Thank you dimitra

Reply
Cathy Loiacono
4/10/2018 01:39:32 pm

I made your recipe for Easter. Since I Don't like pastiche and had mahelpi, I used 2 tsp. Of vanilla. Because the first batch was so sticky, I added a few extra tablespoons of flour to the 2nd batch. I also baked the breads in cake pans. Both batches were outstanding. Also I warmed up my oven to 170° while the dough was kneeding, then turned it off. By the time it was ready to rise, the oven was the perfect temp. (I have a gas oven.) Everybody raved about it. Thank you for sharing.

Reply
dimitra link
4/11/2018 02:20:18 pm

Hi Cathy! I'm so happy that the recipe worked out for you. I've had several complaints stating that the dough spread out too much. I'm guessing that too much liquid was added. I tested this recipe for almost 2 months before sharing and it came out the same each time. Did yours spread at all? best regards!! xx

Reply
Cathy
4/11/2018 04:54:32 pm

No. They didn't spread at all, but, then again, I baked it in pans. I didn't braid them. I was quite startled when I saw how high they rose, but they were perfect. My phone changed masticha to pastiche and did not have mahlepi( I'm really not crazy.) I will try to send a photo.

Reply
Helen Malandrakis
4/11/2018 04:03:59 pm

I had to knead more flour because of stickiness.It's my experience that sweet bread dough can be sticky. When I bake bread, I always heat my oven to 170 degrees(electric) and then turn it off, like Cathy.

Reply
Mary Mylonakis
4/20/2018 09:14:14 pm

Dimitra, I used your recipe for the Tsourekia I made this year for Easter, I made 7 loaves and every one of them turned out perfect!! Thank you!! My secret to rising the dough is one I learned from my Mother, set the saran wrapped bowl on a heating pad that is set to low, works like a charm! We all have our tips and tricks passed down through the generations it seems! Love your recipes, keep up the good work! :)

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    Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!

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