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Easter Sweet Bread Tsoureki
3
Category,
Ingredients:
 300 g Water
 60 g Yeast
Procedure:
1

Add all the ingredients into the mixer. Mix in the spiral mixer for 2 minutes at slow speed and for 9 minutes on high to develop a smooth, fluffy and non-sticky dough.

2

Let the dough rest for 5 minutes.

3

Cut into pieces of 600 gr (approx.).

4

Rest the dough for another 20 minutes.

5

Shape into braids, put them on the oven loaders

6

Immediately proof at 37o C with 72% humidity for 35-45 minutes (approx.)

7

Brush with wisked egg and bake at 170° C for 25’ (approx.) with the tupper open

Ingredients

Ingredients:
 300 g Water
 60 g Yeast

Directions

Procedure:
1

Add all the ingredients into the mixer. Mix in the spiral mixer for 2 minutes at slow speed and for 9 minutes on high to develop a smooth, fluffy and non-sticky dough.

2

Let the dough rest for 5 minutes.

3

Cut into pieces of 600 gr (approx.).

4

Rest the dough for another 20 minutes.

5

Shape into braids, put them on the oven loaders

6

Immediately proof at 37o C with 72% humidity for 35-45 minutes (approx.)

7

Brush with wisked egg and bake at 170° C for 25’ (approx.) with the tupper open

Easter Sweet Bread Tsoureki

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