Every day is a day for a choco stuffed tsoureki!
The old days, people made it for Christmas, New Year’s & Easter holidays.
There are many local varieties of these festive bread in Greece, based on milk, flour, eggs, sugar, yeast, butter, and a flavoring which can be mahlep & mastic powder. A good tsoureki should be soft, moist and fluffy, yet stringy and chewy.
Tsoureki may be eaten at any time of year, often for breakfast, but it is also associated with several holidays.
Also there many bakeries that they compete for the best made tsoureki in town. They have many customers every day that they are fond of it. What can I say, it’s a celebrity!
Of course many other countries and cultures have this festive bread.
We make Vasilopita’s pastry dough recipe.
When the dough is ready we separate it into three parts. We roll with a wooden pin to an oblong ‘filo’. Along the middle, we spread pralina cream.
We roll it to keep pralina inside the dough.
When we finish with stuffing, it’s time to make a braid with stuffed dough.
This is how we want it to look like.
Now we must let it rise for a second time. Another 30′- 40′ before we put it in the oven.
The rise goes on and on as it bakes.
The color and shine it’s from the yolk that we spread before we put into the oven.
I think it’s easy to make it. So time to serve and enjoy!
If you like to try it, you will need these:
500gr flour (3 cups)
200gr icing sugar (1 cup)
7gr dried yeast
180gr lukewarm milk (3/4 cup)
80gr butter (room temperature)
1 yolk for spread on the top
1 pinch of salt
1/2 tsp vanilla powder
1 pinch of mastic gum powder
1/4 tsp mahleb powder
3 tbs pralina
HOW TO MAKE IT
In a bowl we put all the dry ingredients: Flour, sugar, dried yeast, salt, vanilla powder, mastic gum powder, mahleb powder.
In another bowl we put lukewarm milk, butter, eggs and we mix them and add them to the first bowl. We begin to knead the pastry for 4′- 5′. Cover with a towel and let it rise for 30′- 40′.
We separate the pastry dough into three parts. We roll with a wooden pin to an oblong ‘filo’. Along the middle we sread pralina cream.
We roll the pastry dough and make it like a tube. We make the same procedure with the other two parts.
After, we make a braid. Put it in the form that we will bake it and let it rise again for another 30′- 40′.
We spread one egg yolk on the top.
We bake in preheated oven at 180° C for almost an hour.