Tsourekia

01 April 2025
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Serves
3
prepTime
Prep time
5 hours
totalTime
Total time
5 hours and 40 mins
Ingredients
  • 1 1/5 cups (300ml) milk
  • 1 1/3 cups (300g) sugar
  • 4 medium eggs (about 200g)
  • 1 kg Farina "00" flour
  • 1 tsp (8g) salt
  • 1 tsp (2g) ground mahlab (mahleb)
  • ½ tsp (1g) ground mastic (mastiha)
  • A pinch of ground cardamom
  • 7 ½ tsp (30g) dry yeast
  • 1 pack (200g) unsalted butter, softened

For the topping

  • 1 egg, beaten with a few drops of water
  • 3–4 tbsp (45g) sliced almonds
Method
  1. In a small saucepan, add the milk, sugar, and eggs. Warm it gently over low heat, whisking constantly until the mixture reaches about 36–40°C (lukewarm). Be careful not to overheat, as this will kill the yeast.
     
  2. In the bowl of a stand mixer, combine the flour, salt, mahlab, mastic, cardamom, and dry yeast. Mix briefly to combine.
     
  3. Add the lukewarm milk mixture and knead until about 70% incorporated.
     
  4. Gradually add the softened butter, one tablespoon at a time, while mixing on medium speed. Knead for about 20 minutes until smooth and elastic.
     
  5. Cover the bowl with plastic wrap and let the dough rise for 4 hours. To speed up, cover with a towel or place in an oven preheated to 35–40°C, turning it off before placing the dough inside.
     
  6. Tip: Place a small ball of dough in a glass of water next to the main dough. When it floats, the dough has risen enough. If using the oven, place the glass inside the oven too.
     
  7. Once risen, uncover and fold the dough by bringing the edges to the center and kneading briefly. Cover again and let rise for another 1–1½ hours, or use the warm oven method again with the floating dough test.
     
  8. Turn the dough out and divide it into 3 large pieces. Shape each into a log and divide each into 3 smaller pieces (200–220g each). Knead each piece well.
     
  9. Roll each small piece into a rope, starting small and gradually extending to about 40 cm. Lay the 3 ropes side by side and press their tops together.
     
  10. Braid tightly: bring the right rope over the middle, then the left over the new middle, repeating to the end. Tuck the ends under to seal.
     
  11. Place the braided loaves onto a baking tray lined with parchment paper. Cover with a towel or plastic wrap and let rise for 1–1½ hours or use the oven-proofing method again.
     
  12. Brush each loaf with beaten egg (do this twice for a golden finish) and sprinkle with flaked almonds.
     
  13. Bake in a preheated oven at 160°C (320°F) for 30–35 minutes. Remove and let cool completely.
     
  14. Wrap the cooled tsourekia in plastic wrap to keep them fresh.
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