Individual Tsoureki

INGREDIENTS

• 2000 g Extra Tsourekiou flour
• 400 g eggs
• 400 g butter 82%
• 600 g sugar
• 100 g milk
• 400 g water
• 20 g mahlepi
• 20 g salt
• 10 g cardamom
• 2 oranges (zest only)
• 180 g yeast
• 5 g mastic

INSTRUCTIONS

1. Melt the butter and then dissolve the sugar in the melted butter.
2. Turn off the heat and add the milk and water. Mix well until the sugar is fully dissolved.
3. Mix all ingredients together for 3 minutes on the first speed and for 11 minutes on the second speed. To check if the process has been done correctly, slice a small piece of the dough. It should not tear while pulling it apart.
4. Put the dough in the oven at 33°C with 70% humidity, for about 45 minutes.
5. Once the dough has risen, remove from the oven and cut into 150 g pieces for individual tsoureki buns.
6. Knead each piece into a strip, and let them rest for 15 minutes, covered.
7. For individual tsoureki buns, roll out the strip and knead into the shape of a braid. Alternatively, you can use three strips to form a large braid. Roll out the three strips, pressing their ends to join them together and braid, putting one end between the other two each time. Once the dough is braided, press down the ends and fold them inwards.
8. Put the tsoureki buns in the oven at 33°C, with 70% humidity, for 45 minutes for the small ones and for 60 minutes for the large ones.
9. Once they have risen, brush the buns with egg and sprinkle with slivered almonds.
10. Bake the small buns in a convection oven at 160°C, for 20 minutes and the large buns in a pizza oven at 150°C for 35-40 minutes, with the damper open.
11. Remove from the oven and to check if they are property baked, press lightly on the surface of the tsoureki and it should spring back.