Stuffed Greek Easter Bread: 3 Delicious Tsoureki minis Recipes
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- Опубліковано 28 лип 2024
- Tsoureki is a Greek sweet bread made at Easter-time. It is fluffy, aromatic, and once you try it, you will be making a batch or two all year long. Learn how easy it is to make this fluffy bread by following my step-by-step instructions. Get some coffee ready and call your loved ones over!
Print the recipe on my website: www.dimitrasdishes.com/stuffe...
For the starter:
• 1/2 cup milk, lukewarm
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
The Dry Ingredients:
• 4 cups (720 grams) bread flour
• 1 cup (240 g) granulated sugar
• 1 tablespoon ground mahlepi
• 1/2 teaspoon salt
• 1/4 teaspoon ground mastic gum (optional)
The Wet Ingredients:
• 3/4 cup (177 ml) lukewarm milk
• 2 large eggs, beaten
• zest of an orange
• 2 teaspoons pure vanilla extract
2 ounces unsalted butter, softened at room temperature
Fillings:
• Chocolate hazelnut spread
• Almond frangipane (recipe follows)
• Cream cheese
• Jam/preserves
• Chocolate ganache
• Cinnamon sugar with nuts and raisins (cinnamon roll-style)
The egg wash: 2 egg yolks plus 2-4 tablespoons milk
optional fillings: dried cranberries, raisins, chopped nuts, candied fruit, ground cardamom, vanilla or almond extract
For the Almond Frangipane Filling:
• 4 ounces unsalted butter, softened at room temperature
• ½ cup granulated sugar
• 2 eggs, at room temperature
• 2 teaspoons pure almond extract
• 1 teaspoon pure vanilla extract
• 1 and ½ cups finely ground almond flour/meal
• ½-1 teaspoon Lemon/orange zest
INSTRUCTIONS
Make the almond frangipane by combining the butter with the sugar, vanilla extract and mix together. Add the eggs and neat together until incorporated and fluffy. Add the almond flour with citrus zest and mix until combined. This mixture will keep fresh in an airtight container stored in the refrigerator for up to 3 days.
Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.
In another bowl, combine the flour, sugar, orange zest, salt, mahlepi, and mastic gum together. Mix well to combine.
Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 8 minutes. (knead at least 12 minutes if using all-purpose flour- see note)
Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.
Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours.
Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do:
1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes.
2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.
3) Make sure the dryer is OFF!!
4) Remove from the dryer when it has doubled in volume.
This trick usually cuts 30 minutes from the rise time.
Punch down the dough to remove the air. Cut into 2 equal portions.
Cut each portion into 6 pieces.
Work with two pieces of dough at a time. Roll each piece out into long rectangular strips. Spread 1 tablespoon of your favorite filling in the center of each strip. Leave a clean border so that each strip seals when rolled.
Brush some water on the borders. Fold each strip over to seal and twist it slightly. This helps create texture.
Attach the two pieces together at the top and twist them. At this point, they can be placed on the baking tray and they will keep their long, twisty shape, or, you can attach the ends together to form a wreath.
Place both loaves onto a baking tray (18 by 13 inch) lined with parchment paper.
Cover with plastic wrap or with a clean towel.
Set aside in the warmest part of your house for 30 minutes and let them puff up.
Preheat the oven to 350 °F, 180 °C.
Brush the tops of the brioche dough with the egg wash.
Optional: Place a hard-boiled, dyed egg in the braids or top with sliced almonds.
Bake in the center rack of the oven for 25-30 minutes.
Remove from the oven and cool at least 30 minutes before serving.
Once baked and cooled, the bread can be frozen up to a month. Just make sure to wrap it well with plastic wrap.
Enjoy! - Навчання та стиль
Oh my goodness Yum. Dad use to put decorated eggs partially embedded in the bread. RIP Dad.
Omg they look awesome my sister and I are Italian married to 2 cretean men and we try very hard to make Greek dishes thank you for this recipe
Thank you so much, you’re the best. I couldn’t find bread flour these days in USA, you solved my problem. I really appreciate it 🙏☺️
❤❤❤❤ Χρόνια Πολλά
Καλο Πάσχα 🙏🙏🙏
Thank you, you are the best.
Παρα πολυ εύκολη συνταγή σε ευχαριστούμε παρα πολυ Δήμητρα απο NY
Going to make these for sure ! Euxaristo 🙏🏼
Looks so delicious! I love how the bread so soft! I probably try to make that bread in my free time.. Thank you for sharing! Love it! More power to your vlog... ❤❤❤
TY sweet Dimitroula mou for this mini tsoureki! I'll probably make this next week. I'll let you know. I've been getting stuff fromm the pantry where I live.
Phenomenal!
Ummm so good, tkank you!
This looks so good!
Se ve delicioso!
Wow I just ordered the seasoning you indicated! Thank goodness for Amazon
Ur the best can't wait to make remindese of my yiayia I've had a bad video yet instructions on point thank you b making this next week
Perfect recipe , lovely & looking so good ,liked
Merci beaucoup.
Oh my gosh these look scrumptious 😍😍 they are so soft and they look chewy! Yum I wanted to eat my iPhone. Happy Easter to you and your family
Hello Dimitra, I've been watching your recipes the last two week . I love Greek foods I& inspired to try them. Thx for sharing your heritage.
You are so welcome and I'm so glad that you're here!!!
When I use fruit preserves in my pastry I will take what I need and put into a fine sieve strainer over a bowl and let it drain(save the liquid) can use for flavoring cakes and making glazes❤️I love frangipani, tart cherry, lingonberry and we live in the Pacific NW so huckleberry preserves😊to make it a easier for yourself, proof the dough overnight in the refrigerator and work with it cold. So much easier to handle these richer bread types. Happy Spring and stay safe and healthy everyone 🙌🏼TFS as always Dimitra:)
Great tips!! I will try the slow rise technique in a few days! All the best 💙
Wow! I’m gonna try these today!!!
YAY!! Enjoy every bite! Try to use the weight measurements for the flour if you have a kitchen scale :)
You are amazing ❤️❤️
Dimitra your an awesome Greek..Ive tried your beef meat pie with the puffed pastry and Olive bread and they came out wonderful...I also made Spanokopita as well..you are awesome..thank you so much😄🎇🏛
Wonderful! I'm so glad that you enjoyed the recipes :)
amazing idea!!
Thank you! 😊
Looks delicious pls I need recipes for ester
Re Dimitra you're amazing ! 3 'dislikes'? trelokomia. I 'm going to attempt the almond flavour.
Hi Dimitri this is really good I want to try ,but I always use to my backing unbleached king Arthur .you thing it will be fine thx
Oh wow! That looks amazing...... too complicated for me to do.......you make everything look so easy......can you send me some?
Nice video. Good recipe. First year I won't be having Easter lunch with my parents 😥
Sorry to hear that!
Baking this week. Wondering how to make Tsoureki more fluffy/softer strands? Any ideas? Happy Holy Week 2022 to those that celebrate!
👏👏👏
How well does this dough freeze?
These look delicious! Where did you buy your large wooden board? I need a larger one that what I have.
Here's the link:amzn.to/2RCgCzE
Can I use a fan oven
👍👍👍👍👍
I would love to try this soon. Just wanted to confirm the measurement for the flour. 4 cups of flour is 520 grams. You said you used 720 grams is that right? It looks very soft for that amount of flour :( I am confused. They do look delicious :)
Yes, please follow the grams and not the cups. The grams are much more accurate. The problem with cup measurements is that everyone measures them differently and unless you're very familiar with what the dough should feel and look like, you will run into problems. I plan on doing a detailed TSoureki do's and don'ts video next Easter :)
@@DimitrasDishes Hi Dimitria, I did make this tsoureki and I only used 600 grams (4 3/4 cups) of the flour as it was starting to forming a stiff dough and not smooth like yours. It is not a hard recipe to follow and I too have a stand mixer that does the kneading for me. This is the same recipe you posted in 2018 with no grams measurement just cups and it turned out amazing. In the end mine turned out out very nice and fluffy and i will make it often. Thank you for sharing your recipes with us. Stay safe and healthy :)
DimitraMou.....can I make Melomakarouna dough today and keep in the fridge until Greek Easter? (about 1 week)??? Thank you, koukla
You can go ahead and make the melomakarouna today. They keep fresh in an airtight container for weeks :) Hope this helps!
@@DimitrasDishes yes, Dec - thank you......sorry but I meant the dough.....will that dough keep in the fridge covered good till Friday? 5 dsys? Also, what a great tip about leaving open areas for the eggs then just insert when after the bread is bsked. You're a genius!!!!!
I love love your recipes. Made the tsourekia and the koulourakia but the last time the dough was so sticky I had suck a hard time forming them. I couldnt find bread flour so I used all purpose maybe that was the reason? I kneeded it for 15 min.
I couldn't find mahalepi, what can I use?
Vanilla extract. Add an extra teaspoon and some more orange zest :) it will be delicious!! Also, if you have some aniseed that will add great flavor.
Try middle eastern stores or Amazon or Ebay
Found it
Sorry where is the recipe for this?
In the description box under the video and also on my site: www.dimitrasdishes.com/stuffed-tsoureki-minis-greek-easter-bread-wreaths-twists/
Can add vital gluten to all purpose flour to increase gluten. Try cream cheese and guava paste...oye vey! I bet you can laminate this dough like you do Danish dough and make regular Danish oh boy!
"Greek "...
açma
Pasxa, Please.... don't sell out to pagan easter. "Passover" in the Bible. (Passover Bread)