Mia Kouppa

https://miakouppa.com

Tsoureki, Greek sweet Easter bread, rolls or muffins

The traditional tsoureki baked as large muffins or rolls.

Prep Time30

Cook Time15

Resting time6

Total Time6 45

Course: Bread

Cuisine: Greek

Servings: servings

Calories: 307kcal

Author: Billie Bitzas

Equipment

1 Stand mixer with dough hook attachment
1 Large muffin tray or Baking sheet

Ingredients

For the yeast mixture

12 grams active dry yeast
½ cup warm water
¼ tsp sugar

For the dough

1 cup sugar
½ cup unsalted butter softened at room temperature
3 large eggs
½ cup whole milk lukewarm
½ tsp crushed mastiha also known as mastic
¾ tsp ground mahlepi
4 cups high gluten content flour OR all -purpose flour

For the egg wash

2 egg yolks
½ tbsp milk
sesame seeds, or thinly sliced almonds for garnishing the top

US Customary - Metric

Instructions

Combine the yeast, water and sugar in a bowl and stir to combine. Set aside for approximately 30 minutes so that the yeast is activated. You should see the mixture bubbling; there should be a foam-like layer on the surface of the water. This is normal, and this is good. If this does not happen, something went wrong. Check the expiry date of your yeast and the temperature of your water, and start again.
½ cup warm water, ¼ tsp sugar, 12 grams active dry yeast
Meanwhile, in an electric mixer beat the sugar and butter. When your butter-sugar mixture looks pale yellow in color and fluffy, stop mixing. This should take about 3-5 minutes.
1 cup sugar, ½ cup unsalted butter
Add the eggs (they don’t have to be separated) one at a time, mixing well after each addition on medium high speed. Once well combined, reduce mixer speed to medium and add the milk, mastiha and mahlepi, and finally the risen yeast mixture. Mix until combined. At this point, your mixture might look a little gross…kind of like curdled milk. This will happen if eggs are slightly a little too cold, causing the soft butter to seize up.
3 large eggs, ½ cup whole milk, ½ tsp crushed mastiha, ¾ tsp ground mahlepi
To this mixture add the flour, one cup at a time, and mix until just combined after each addition. If you have a standing mixer with a bread hook attachment, you can use that for this part. Otherwise, mix and knead your dough by hand in a large bowl. You will use about 4 cups of flour. You should end up with a dough which is not too tough, meaning that it should be stretchy and easy to manipulate. It will be sticky.
4 cups high gluten content flour OR all -purpose flour
Once your dough is ready you must let it rise. Keep your dough in a large bowl (remember that it will increase in size so be sure that your bowl is large enough) and cover it with a few kitchen towels to keep it warm.
Your dough should double in size. Depending on the temperature of your home, this can take between 3-4 hours. Punch your dough down to release the air. Note that the dough is very sticky! This is normal. You are now ready to shape your tsourekia rolls or muffins.
Divide your dough into 100 gram pieces; you should end up with 12 - 13 portions. Knead each portion in your hands, and then roll it into a ball. Place on a parchment lined baking sheet, leaving at least 2 - 3 inches between each roll.
Cover the rolls with a clean kitchen towel and allow to rise in a warm, draft free place, for approximately 2-3 hours.
Preheat your oven to 350 degrees Fahrenheit.
Once you are ready to bake your tsoureki rolls or muffins you can either transfer the portions into large muffin cups (lined with parchment paper) or leave them on a parchment lined baking sheet.
Once the tsourekia have risen, prepare your egg wash; mix together egg yolks with milk and brush carefully on top of the tsourekia. Sprinkle with sesame seeds or sliced almonds (or both). Place your tsourekia in the middle of the oven for 15 - 20 minutes, until golden in colour.
2 egg yolks, ½ tbsp milk, sesame seeds, or thinly sliced almonds for garnishing the top
Once baked, allow to cool for a few minutes in the pan and then transfer them to a cooling rack to cool completely. Enjoy!

Nutrition