Easter tsoureki

INGREDIENTS

• 1600 g Extra Tsourekiou
• sourdough
• 30 g mahlepi
• 10 g mastic
• 10 g salt
• zest from 2 oranges
• 400 g eggs
• 350 g butter 99.8%
• 350 g milk
• 800 g sugar

For the sourdough:

• 500 g Extra Tsourekiou
• 500 g water
• 100 g gold yeast
  Mix all ingredients together and put the dough in the oven at 32°C for 30 minutes.

INSTRUCTIONS

1. Melt the butter in a saucepan. Turn off the heat and add the milk and sugar. Mix well until the sugar has dissolved.
2. Put all ingredients in the dough maker.
3. Knead for 3 minutes on low speed and for 8-10 minutes on high speed. The dough should be smooth and elastic.
4. Let the dough rest in the oven at 32°C with 65% humidity for 60 minutes.
5. Cut into 250 g pieces.
6. Braid the dough using 2 strips of dough.
7. Let the dough rest in the oven at 32°C with 65% humidity for 60-80 minutes.
8. Brush with egg and sprinkle with slivered almonds.
9. Bake at 155°C, for 40-45 minutes.