Tsoureki Perfection: The Ultimate 16-Step Recipe for the Easiest & Fluffiest Ever!
Let's Dive In: Impress the Family this Easter with Your Tsourekia.
I'll be upfront: this tsoureki recipe isn't from my Yiayia or any Yiayia, for that matter. It's one I came up with on my own. You see, I never had the chance to quiz my Yiayiades about their tsoureki-making process. All I had was a basic ingredients list that was part Greek – you know, cuppi for cup, soda for baking soda – and measurements like "ligo alevri" (a little bit of flour), or just "orange" with no mention of juice, zest, or quantity.
This ambiguity led to numerous failed attempts at perfecting the best tsoureki. So, after scouring the internet and reading countless recipes, I jotted down what I thought would work and discarded what I didn't like. The result? The easiest and fluffiest tsoureki you're bound to make. And guess what? It's not as intimidating as it seems.
As I've said in my previous recipes, it's all about patience and taking your time. Don't bother making this if you need to rush through it in three hours. This recipe demands that the yeast blooms, the dough rises, etc. You can't rush this process. But if time is on your side, you'll have the best tsoureki sitting on your benchtop by the end of the day.
Unlock the secret to crafting the easiest and fluffiest Tsoureki, perfect for beginners. Dive into Greek baking with this fool proof recipe, guaranteed to charm your taste buds with its delightful aroma and heavenly texture. Ideal for novice bakers looking to impress!
- 20 g dry yeast (If you're using fresh yeast, use 55g.)
- 1 tbsp white sugar (caster sugar is fine too!)
- 100 g lukewarm water (The water must be lukewarm. If it's too hot it will kill the yeast.)
- 75 g plain flour
- 200 g white sugar (caster sugar is fine too!)
- 2 eggs (room temperature)
- 180 ml lukewarm milk
- 75 ml fresh orange juice (Store-bough orange juice is fine too. Pulp free.)
- 750 g plain flour
- 10 g mahlepi
- 15 g vanilla sugar
- zest of half an orange
- 50 g softened butter
- slivered almonds
- sesame seeds
- 1 egg
- Make the yeast mixture:
- First, ensure your yeast is healthy and alive, regardless of whether you're using dry or fresh yeast.
- In a small bowl (Bowl 1), combine yeast, sugar, lukewarm water, and flour. Mix until well combined.
- Cover the bowl with a tea towel or cling wrap and wait for 10 minutes.
- If the mixture becomes bubbly, the yeast is alive and usable. If it remains flat without bubbles, your yeast has expired. It's essential to use live yeast for fluffy tsourekia.
- Make the Dough:
- In a separate bowl (Bowl 2), whisk together white sugar, eggs, and milk. Then add the orange juice and mix until combined.
- In another bowl (Bowl 3), sift the flour and mahlepi. Add vanilla sugar and orange zest, and mix well.
- Combine the contents of Bowl 1 and Bowl 2 into Bowl 3. Use your hands to thoroughly mix everything.
- Gradually add softened butter to the dough mixture in batches. It's crucial to incorporate the butter slowly to ensure it blends well with the dough.
- Once everything is combined, and the dough is smooth and elastic, place it in a clean bowl. Cover the bowl with a damp tea towel or cling wrap, and let it rise for 2 hours in a warm area.
- Shape the Dough:
- After the dough has risen, remove it from the bowl and divide it into 3 equal parts.
- Take one part and divide it again into 3 equal parts. These smaller portions will be used for braiding the dough.
- Braid the dough and place it on a baking tray. Cover with a tea towel and let it rise for another 1.5 hours.
- Time to bake:
- Preheat the oven to 170°C (Fan).
- Whisk an egg in a bowl and brush each tsoureki with the egg wash.
- Sprinkle slivered almonds and sesame seeds on top.
- Bake in the preheated oven at 170°C (Fan) for 25 minutes, then reduce the temperature to 140°C and bake for an additional 20 minutes.
1. To determine if the tsoureki is ready, look for a golden-brown color on the top and base. 2. Insert a skewer into the middle of the tsoureki; if it comes out clean, it's done. 3. Lift the tsoureki; if it feels light, it's ready; if it feels heavy, it needs more time in the oven.
Servings 1
- Amount Per Serving
- Calories 386kcal
- Calories from Fat 16.2kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The calories in the nutritional information section is based off 1 large tsoureki.
