Brioche-like Sweet Bread (aka "Tsoureki")
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Archontikon Tsoureki | 3.000 gr | Base ingredients |
| Water (cool) | 1.000 gr | Base ingredients |
| Yeast | 240 gr | Base ingredients |
| Granulated sugar (optional) | 50 gr | Base ingredients |
| Butter (optional) | 100 gr | Base ingredients |
| Ovex Powder-ZK (egg wash replacer) | Extra ingredients |
Preparation
Use the spiral hook to mix all ingredients together at low speed for 3 minutes and then switch to high speed for 5-7 minutes until you get a well developed, stretchy dough (Dough temperature: 33-34oC).
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 (half a kilo end product).
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.
Divide each piece into two parts, mould into long, thin shapes and allow to rest for 5 minutes.
Continue by moulding into a braided loaf.
Proof (±35oC with moistness) for 60 minutes.
Coat with Ovex Powder-ZK (egg wash replacer) or with egg wash.
Bake at 160-170oC without steam for 35 minutes. Make sure to keep the damper open.