Vasilopita tsoureki

INGREDIENTS

For the sourdough:

• 300 g Super Amerikis
• 300 g water
• 240 g fresh yeas

For the tsoureki:

• 2700 g Super Amerikis
• 15 eggs
• 1050 g granulated sugar
• 300 g water
• 3 g vanilla
• 5 g crushed mastic
• 80 g mahlepi
• 50 g fresh yeast
• 300 g milk
• 750 g melted butter 82%
• 3 oranges (zest only)
• 15 g salt

INSTRUCTIONS

For the sourdough:
1. Mix the yeast in the flour.
2. Add the water and mix well.
3. Put the sourdough in the oven for 20-30 minutes.

For the tsoureki:
1. Knead all ingredients in the mixer with the sourdough for 6 minutes on low speed and for 10-11 minutes on high speed. The temperature of the dough should not exceed 32°C.
2. Put the dough in the oven for 45-60 minutes at 32°C.
3. Once the dough has risen enough, proceed to giving the final shape to the dough. Cut into 1000 g pieces.
4. Shape the dough so that you can spread it out in the pan.
5. Let the dough rest for 10 minutes.
6. Once the dough has rested, roll it out with the rolling pin and put it on a round baking sheet.
7. Put in the oven at 32°C, with relative humidity of 75%, until the dough has risen to the top of the baking sheet.
8. Remove from the oven, brush with water and sprinkle with slivered almonds.
9. Bake in a convection oven at 150°C-160°C for 30-35 minutes or in a pizza oven at 140°C-150°C.
10. Remove from the oven and lightly press the top to see if properly baked. The surface should spring back if ready.