Tsoureki the one and a half
Tsoureki the one and a half

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, tsoureki the one and a half. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Tsoureki the one and a half Cookpad Greece Greece. A recipe by Akis Petrentzikis for an amazing tsoureki. One of my favorite weeks was when we would bake Tsoureki, a sweet Greek bread traditionally served at Easter. I would spend the days in the blasting hot kitchen in the breeze of convection ovens, kneading and braiding the loaves, painting them with an egg wash, dotting them with sesame seeds, watching them rise, and monitoring their baking, so.

Tsoureki the one and a half is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Tsoureki the one and a half is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook tsoureki the one and a half using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tsoureki the one and a half:
  1. Take 500 g bread flour
  2. Take 150 g honey
  3. Get 150 g water
  4. Get 150 g butter (100 + 50 for the end)
  5. Get orange zest
  6. Prepare 15 g yeast
  7. Prepare 10 g mahlab
  8. Prepare 2 vanillins (powder)
  9. Prepare 1.5 g mastic
  10. Take 2 eggs

Tsoureki is a traditional Easter bread served in Greece to break the Lenten fast. This is a tried and tested recipe that my mom has been using for decades. Ingredients Roll the dough into a baguette shape, fold in half and roll again. It is a necessary step because it creates even more elastic threads in the dough which is what gives the sweet bread such a nice, chewy texture.

Instructions to make Tsoureki the one and a half:
  1. Put the water and the yeast with 2 tbsp of flour in the mixer and cover on top with the rest (we let it rise).
  2. In a small pot heat the honey, 100 gr butter, the zest, the mahlab, the vanillins and the mastic, until the butter melts, don't brown, just heat.
  3. Next, remove from heat, add the eggs and all of that into the mixer bowl. Mix at low speed until the mixture doesn't stick to the sides of the bowl.
  4. If it keeps sticking after 20 minutes add a tbsp of flour. Finally add the rest of the butter (50 gr) and beat for a few more minutes in the mixer.
  5. Cover with a plastic wrap and let it rest for about 1,5 to 2 hours at room temperature until they double.
  6. When they rise, shape your tsourekia, place them on baking paper and let them rise for an additional 30 to 60 minutes.
  7. Brush with a bit of egg white and bake at 180 degrees for 20-30 minutes.

Ingredients Roll the dough into a baguette shape, fold in half and roll again. It is a necessary step because it creates even more elastic threads in the dough which is what gives the sweet bread such a nice, chewy texture. Of course I made some tsoureki again this year, braided one this time. You may sprinkle some flour to help this stretching process to avoid sticky dough onto the bench. Tsoureki is a traditional Greek Easter bread.

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