Tsoureki with Super Tsourekiou flour

INGREDIENTS

• 3.500 gr. Super Tsourekiou
• 60 gr. mahleb powder
• 25 gr. crushed mastic
• 15 gr. cardamom powder
• 20 gr. salt
• 650 gr. melted butterfat
• 600 gr. milk
• 1.600 gr. sugar
• 800 gr. eggs
• Zest of 3 oranges

Sourdough Ingredients

• 800 gr. Super Tsourekiou
• 800 gr. water
• 500 gr. yeast

Incorporate all the ingredients in a bowl and place in the fermentation oven until the dough doubles in size for about 20 minutes.

INSTRUCTIONS

1. In a pot, heat the milk, sugar, butter, mahleb, mastic, salt, orange zest until the mixture reaches 35 degrees.
2. Then pour the leaven, the flour, the eggs and the heated mixture into the mixer.
3. Mix well for 6 minutes on the slow speed and as long as required on the 2nd speed for the dough to become smooth and glossy. The dough temperature should be 30-32 degrees.
4. Rest for 45 minutes. Cut into the desired weight and roll out into the shape of a wick.
5. Rest for 30-40 minutes.
6. Shape into a tsoureki and place in the fermentation oven for 45-60 minutes.
7. Coat with egg and sprinkle with almond flakes.
8. Bake at 160-170 degrees with the damper open.