Vasilopita Tsoureki
INGREDIENTS
- 1,000 gr. Tsoureki mix
- 300 gr. water
- 50 gr. butter
- 5 gr. orange zest
- 100 gr. yeast
METHOD
- Incorporate all the ingredients together, except for the butter, for 3 minutes on the 1st speed and for 15-18 minutes on the 2nd speed
- Add the butter 5 minutes before incorporation is completed. The ready dough must be glossy and have a temperature of 28-30°C
- Cover the dough with cling wrap and allow to rest for 20 minutes in a warm place
- Shape and place the dough in baking tins and ferment at a temperature of 35°C and 70% relative humidity, for approximately 45-60 minutes
- Depending on the weight, bake at 160°C, 500 gr. for 45 minutes and 800 gr. for 60 minutes
