Turkish-Style Tsoureki
INGREDIENTS
- 1,000 gr. Tsoureki Mix
- 290 gr. - 310 gr. water
- 80 gr. yeast
- egg or Brilliant Mix for glazing
METHOD
- Incorporate all the ingredients together
- Incorporate for 30 minutes in the traditional dough mixer or for 18 minutes on the 2nd speed of the high-speed dough mixer. (In the beginning the dough is coarse and dark yellow, whereas when it is ready it is smooth, soft, stringy, light yellow, and it does not stick)
- Allow the dough to rest in a warm place until it doubles in size
- Shape the dough as desired
- Ferment for 45 minutes at 40°C and 75 % RH
- Glaze with egg or Brilliant Mix and bake at 160°C
