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How to Make Tsoureki (Greek Sweet Bread) with Chocolate
Tsoureki is a Greek sweet bread traditionally prepared on Holy Thursday to be consumed on Easter Sunday. However, because of its delicious taste, people from all over the world have considered this good for daily consumption. When done right, Tsoureki can last up to 3 to 4 days. Go ahead and try it!
Ingredients
Dough Ingredients:
- 1 cup warm milk
- 1/2 cup caster sugar
- 7 grams sachet yeast
- 3 grams Masticha Chios ground with 1 teaspoon of sugar in a mortar and pestle
- 2 eggs lightly beaten
- 1/3 cup butter melted
- 1/2 tbsp salt
- 3 grams mahlepi
- 1 tbsp vanilla extract
- zest of 1 orange
- 4 cups strong white flour
- 1 egg beaten
- 1/2 cup flaked almonds
Chocolate Ganache Ingredients:
- 1/2 cup cocoa
- 1/2 tbsp cinnamon
- 1/2 tbsp instant coffee powder
- 125 grams unsalted butter softened
- 125 grams chocolate (60% cocoa) melted
- 100 grams chocolate (60% cocoa) melted, to serve
Instructions
How to make the Dough:
- Use an electric stand mixer with the dough hook attachment and slowly mix the milk, sugar and yeast together.
- Add the Masticha Chios, 2 eggs, melted butter, salt, mahlepi, vanilla and orange zest.
- Mix until incorporated, then add the flour, one cup at a time.
- Continue mixing to form a soft, pliable dough, around 8 minutes in the machine.
- Cover the bowl and allow the dough to rest for 30–40 minutes, or until doubled in size.
How to Make Chocolate Ganache:
- Mix the dry ingredients together in a bowl, gradually adding the softened butter and chocolate to form a smooth paste.
- Set aside, but don’t chill as it needs to be able to be spread over the dough.
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How to Make the Tsoureki
Prepare Your Workspace
- Once the dough has risen, divide the dough into 2 equal portions. It will be really sticky, but it’s very important not to add extra flour.
- Rub the workbench, rolling pin and your hands with a little olive oil.
- Roll each portion of dough out into a square of roughly 30 × 30 cm. Spread each square generously with half of the ganache and roll into a sausage.
- Use an oiled pastry scraper to help lift the dough off the oiled bench while rolling.
Braid Your Dough
- Once both portions of dough have been rolled up, lay each roll side by side, with the seam on the bottom. Place the top ends on top of each other and gently squeeze together.
- Using a sharp knife, start about 4 cm from the top of each roll and cut right through the dough, down the centre, to the bottom. This will expose the layers of dough and chocolate.
- Braid the 4 strands to form a lovely twisted chocolate and dough loaf.
- Place this log onto a baking tray lined with baking paper.
- Allow to rest for a second time, about 30–40 minutes.
Bake it
- Preheat the oven to 180°C/160°C fan-forced.
- Brush the top of the tsoureki with the beaten egg, and sprinkle with flaked almonds.
- Bake for 25–30 minutes. Once cooked through, allow the bread to cool. Use a fork or spoon to drizzle the melted chocolate over the bread.
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