{"id":3570,"date":"2024-04-30T10:13:41","date_gmt":"2024-04-30T07:13:41","guid":{"rendered":"https:\/\/myloirodias.gr\/?p=3570"},"modified":"2025-10-21T13:29:48","modified_gmt":"2025-10-21T10:29:48","slug":"syntagh-gia-tsourekia","status":"publish","type":"post","link":"https:\/\/myloirodias.gr\/en\/syntagh-gia-tsourekia\/","title":{"rendered":"Recipe for Tsourekia"},"content":{"rendered":"

[vc_row css_animation=”” css=”.vc_custom_1697548558878{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column css_animation=””][vc_column_text css_animation=””]<\/p>\n

Recipe for Tsourekia<\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” css=”.vc_custom_1697548555783{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column width=”1\/2″ css_animation=””][vc_column_text css_animation=””]Ingredients for 12 tsourekia (600g):<\/strong><\/p>\n

For Pre-ferment:
\n– 250g fresh yeast
\n– 650ml lukewarm water
\n– 650g flour for tsourekia[\/vc_column_text][\/vc_column][vc_column width=”1\/2″ css_animation=””][vc_column_text css_animation=””]Ingredients for the dough:<\/strong><\/p>\n

– 8 eggs
\n– 800ml milk
\n– 1200g sugar
\n– 400g unsalted butter
\n– 2680g flour for tsourekia
\n– 24g mahlepi
\n– 24g mastic
\n– 4 vanilla beans
\n– Zest of one orange[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”middle” css_animation=”” css=”.vc_custom_1714462371151{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column css_animation=””][vc_column_text css_animation=””]Instructions:<\/strong><\/p>\n

Pre-ferment:
\nDissolve the yeast in lukewarm water at approximately 40 degrees Celsius. Once fully dissolved, add the flour and let it double in volume.<\/p>\n

Dough:
\n1. In a bowl, combine the flour, mahlepi, and mastic.
\n2. In a mixer, beat the eggs with sugar, vanilla beans, and orange zest until it becomes creamy and fluffy.
\n3. In a saucepan, heat the milk until it boils.
\n4. Once the milk boils, add the eggs mixture and whisk until it reaches temperature.
\n5. Make a well in the flour mixture and pour in the egg and milk mixture, then add the pre-ferment.
\n6. Mix the pre-ferment with the eggs and gradually incorporate it into the flour by hand.
\n7. Once an elastic dough forms, melt the butter and add it to the dough.
\n8. Knead well until the butter is absorbed.
\n9. Let the dough rest for about 2-3 hours until it doubles in size.
\n10. Once doubled in size, divide the dough into balls of 300g each for a double braid or 200g each for a triple braid.
\n11. Roll out the balls and braid them into strands approximately 30cm long.
\n12. Let the braids proof on the baking tray until doubled in size.
\n13. Preheat the oven to 160 degrees Celsius, depending on its power.
\n14. Brush with beaten egg and sprinkle with sliced almonds or sesame seeds.
\n15. Bake in the oven until the surface is golden brown, testing with a toothpick for doneness.
\n16. Remove from the oven and let cool on the counter.[\/vc_column_text][vc_column_text css_animation=””]<\/p>\n

Good luck!<\/strong><\/span><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”middle” css_animation=”” css=”.vc_custom_1714461090324{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column css_animation=””][vc_column_text css_animation=””]<\/p>\n