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Tsoureki is a traditional Easter bread. All Greeks love it and it is really popular. It is made of flour, butter, eggs and is scented with ground mahleb and mastic. It needs a lot of kneading and it takes hours to make it because you have to wait for the dough to rise but it is worth waiting! It is so fluffy, yummy and fragrant! I have never tried to make tsoureki. The other I was wandering whether it is possible to veganize it and my husband claimed that ot would be feasible!
So I challenged him to do it! After 6 experiments he finally did it! The perfect tsoureki was there on my table waiting t be photographed and devoured! My opinion is objective, don’t think that I praise him because he is my hubby! Our friends who tried it were thrilled too! I think that it’s a pity that we make tsoureki only during Easter. It is a delicious portable snack and of course the homemade is much better than the storebought version. Have a lovely week!
Ingredients for 10 tsourekia:
500 gr. flour for tsourekia (or bread flour with extra gluten)
160 gr. apple sauce
120 gr. lukewarm soy milk
100 gr. vegan butter
125 gr. brown sugar
Zest of ½ orange
15 gr. dry yeast
1/2 tsp salt
5 gr. ground mahleb
1/4 tsp ground mastic
Almond silvers for garnish and milk for coating
In a big bowl place flour, mahleb, mastic, salt and orange zest. In a pan melt over low heat butter and sugar. Remove from heat and add apple sauce. Stir to combine. Add this mixture into the flour. In another bowl pour lukewarm milk and dissolve yeast with an eggbeater. Pour it into flour too. Mix the ingredients with circular movements. Initially the dough will be watery and sticky but as I am working on it it will get the consistency I want. After about 20 minutes of kneading it will be ready. The dough must not stick on the bowl anymore. Put the bowl with the dough in the oven at 50 C and allow to rise for 2,5 hours (it has to triple its volume!) Get it out of the oven, knead it again and divide it into 5 long stripes. Put them back in the oven for 1,5 hours until risen. Then make ropes and give the shape you want to your tsoureki. Either make individual tsoureki-snails (like the ones we did) or make either make 1 big braid. Place tsoureki buns on a baking sheet lined with parchment paper and put in the oven again for 2 hours until risen.
Tsoureki is the child of patience! It takes 6 hours to rise! When their volume is doubled, brush gently with milk (at room temperature) and top with almonds. Be careful not to deflate it! Fan bake in preheated oven (fan) at 180 C for about 15 minutes until golden brown. Remove from the oven. Enjoy!