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Prepare the yeast. In a bowl mash the yeast and add half the tepid water, 1 tablespoon of sugar and some flour, so that you end up with a batter. Stir well and cover. Set aside for 20 minutes until it rises and doubles in volume. Dissolve the sugar in the remaining water and add the salt, grated zest, mastic, mahlab and eggs (whisked). Combine everything well.
Now add half the flour, while stirring and then add the yeast batter. Follow with the remaining flour, a little at a time. Dip your hands into the melted butter and knead until the butter is fully incorporated. Cover the dough and set it aside for approximately 1½h, until it doubles in volume. Then knead again and divide it into 3 equal parts. Roll each out to a long sausage and then plait the three together to make the tsoureki.
Put the tsoureki into the baking pan. Cover and let it rise for 30 minutes. In the meantime, preheat the oven to 180ºC. Beat 1 egg white with a little water and brush the tsoureki. Bake for approximately 40 minutes until it rises and turns golden brown. |
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