INGREDIENTS
• 4000 gr. TSOUREKI Mix
• 400 gr. Yeast
• 1300-1350 gr. Water
4-5 gr. Mastic (optional)
PREPARATION METHOD
Knead all the ingredients together, either in a dough mixer at the 2nd speed or in a pastry mixer using the hook, for about 15-18 minutes until the dough becomes smooth and elastic. Dough temperature should be 33°C.
Rest the dough for 20-25 minutes covered with plastic wrap.
Cut it into 500 gr pieces, round and shape them into cords.
Cover the dough pieces with plastic wrap and let them rest for 15 minutes to prevent dehydration.
Braid the cords into the desired Tsoureki shapes.
Place them on the baking sheet for 45-60 minutes until the dough roughly doubles in volume.
Brush the surface with egg wash and bake for 40-45 minutes at 160-170°C with the oven door slightly open.
NOTE
The temperatures may vary depending on your oven type.