Vasilopita Tsoureki with Extra Tsourekiou flour

INGREDIENTS

• 1800 g Extra Tsourekiou flour
• 30 g mahlepi
• 6 g mastic
• 6 g cardamom
• 5 g vanilla powder
• 12 g salt
• zest from 2 oranges
• 400 g eggs
• 450 g butter 82%
• 350 g milk
• 900 g sugar

For the sourdough:

• 400 g Extra Tsourekiou flour
• 400 g water
• 100 g gold yeast

INSTRUCTIONS

1. Make the sourdough starter and put in the oven for 30 minutes or until double in volume.
2. At the same time, melt the butter and sugar in a saucepan. Remove from the heat and add the milk, mahlepi, mastic, vanilla, salt and the zest.
3. Put all ingredients in the dough maker.
4. Knead for 2 minutes on low speed and 15-17 minutes on high speed.
5. Let the dough rest in the oven for 60 minutes or until double in volume.
6. Cut 850g for the vasilopita and knead into a round shape. Rest for 20 minutes. Roll it out with a rolling pin and put in the respective moulds. Put in the oven at 32°C with 70% humidity for 60-90 minutes or until fully risen.
7. Bake at 160°C, for 45-50 minutes.