Stuffed brioche-like Sweet Bread (aka "Tsoureki")
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Express Tsoureki 120 | 4.000 gr | Sweet bread ingredients |
| Eggs | 1.000 gr | Sweet bread ingredients |
| Water (cool) | 600 gr | Sweet bread ingredients |
| Yeast | 400 gr | Sweet bread ingredients |
| Ovex Powder-ZK (egg wash replacer) | Extra ingredients | |
| Wet raisins | 600 gr | Fillings Ingredients A |
| Walnut crumbs | 600 gr | Fillings Ingredients A |
| Cinnamon | at your taste | Fillings Ingredients A |
| or Chocolate Drops | 1.000 gr | or Filling ingredients B |
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). Add the preferred fillings and mix at low speed for 1 minute until they are well blended. 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 1.800 gr portions (for 30 mini 60 gr “tsoureki” each). Round up the cut dough and allow it to rest for 10 minutes either by proofing or by leaving it on your working surface, covered with a plastic sheet.Cut each dough piece into 30 even parts either with a cutter or by hand and continue by moulding into preferable shapes.
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 200OC without steam for 10-14 minutes. Make sure to keep the damper open. Once they have cooled down, pack them up to preserve their condition.
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.
