Greek Traditional Homemade Tsoureki Recipe

Instructions

1. To prepare this Greek Traditional Homemade Tsoureki recipe start by gathering the ingredients and the kitchen equipment. Weigh up the ingredients and set them aside. Sift the flour and add the salt.
2. To activate the yeast dissolve it in lukewarm water (30C) and add 1 tablespoon sugar and 1 cup of flour in a bowl. Do not add extra sugar or flour, but rather use up from the sugar and flour you have for this recipe. Set the yeast aside for 15 minutes.
3. In a separate saucepan warm up the milk to 30C. Once it lukewarm, remove the saucepan from the hob. Turn off the hob. Add eggs, sunflower, mahlab powder, cardamon powder, orange zest, vanilla drops and the remaining sugar. Whisk for a few minutes. Place the saucepan on the hob just long enough to warm up the mixture. You need to be careful with this step and place the saucepan with the ingredients long enough to warm the mixture up. Placing the egg mixture for a longer time will result in an omelette.
4. Continue by adding the activated yeast mixture and whisk with a hand mixer. Transfer your mixture to a larger bowl, add salt and slowly the flour in batches. Knead for approximately 5 minutes until a soft dough is formed.
5. Melt the butter and add it in the dough mixture. Knead for a further 5 minutes until the melted butter is incorporated into the dough.
6. Cover the bowl with cling film and let it proof for 30-35 minutes. I find proofing in the oven extremely easy and convenient. Turn the oven on at 50C or 122F for 10 minutes and switch it off after this time. In the bottom of the oven place a baking dish with boiling hot water. Place the dough in an oven safe bowl and let it proof. If you would rather proof the dough in a warm place, then let it proof for 45-55 minutes.
7. Once the dough for this Traditional Homemade Tsoureki recipe has proved, preheat the oven to 160C or 320C. Flour your work surface with approximately 2 tablespoons worth of flour and oil your hands to shape the dough.
8. Knead the dough lightly (knock the air)  and just enough so that it becomes less airy, ie for approximately 2-3 minutes. Divide the dough into 6 equal portions. Roll 6 strands of 50cm or 20 inches. Braid the dough and place it in a baking tray lined by parchment paper.
9. Place the braided dough proof for a second time for 25-30 minutes in a warm place.
10. In the meantime whisk one egg with 1 tablespoon of water (eg wash). Once the braided tsoureki dough  has doubled in size,  brush the loaves with the egg wash and decorate with almonds.
11. Bake them for 45 minutes at 160C or 320F.
12. Reduce baking time to 35 minutes if you make multiple small braids.