Brioche-like Sweet Bread (aka "Tsoureki")
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Tsoureki Oriental | 3.000 gr | Sweet bread ingredients |
| Water | 1.000 gr | Sweet bread ingredients |
| Fresh yeast | 200 - 220 gr | Sweet bread ingredients |
| Ovex Powder-ZK (egg wash replacer) | Extra ingredients |
Preparation
Use the spiral hook to mix all ingredients together at low speed for 2 minutes and then switch to high speed for 10-12 minutes (medium speed and as much time as needed in case you are using a pastry blender) until you get a well developed, stretchy dough (Dough temperature: 34-35OC). Allow the dough to rest for 5 minutes either in the mixer’s bucket or by placing it on your working surface.
Cut the dough into 500-560 gr portions (for a half a kilo “tsoureki”, either initial or final weight respectively). Round up the cut dough and allow it to rest for 5-10 minutes either by proofing or by leaving it on your working surface, covered with a plastic sheet. Continue by moulding into the characteristic “tsoureki” shape (“braided” loaf) or as you prefer.
Proof (±35OC with moistness) for 45-60 minutes, depending on the rising process speed of the dough. Coat with Ovex Powder-ZK (egg wash replacer) or with egg wash. Bake at 160-180OC without steam for 40 minutes. Make sure to keep the damper open. Alter the baking time if necessary depending on the “tsoureki” weight.
More information
The temperature of the water you use should be generally low (cool water during winter and cold water during summer).
When producing large amounts of dough, the yeast amount used can be decreased so as to control more effectively the rising process.
To prevent the dough from wrinkling (if the proofing method you use has dry results), sprinkle it with some water or rise the moistness level while proofing.
The total production process does not exceed 2 hours.
