Ingredients
- 240 g sugar
- 160 g fresh melted butter
- 200 g milk
- 70 g yeast
- 1 pinch of salt
- 3 eggs
- 600 g flour
- 3 teaspoons mahleb
For the chocolate glaze:
- 400 g couverture
- 400 ml of fresh cream
Method
Step 1:
Melt the yeast in the lukewarm milk and add a little flour and salt.
Step 2:
Allow to inflate while covered with transparent plastic film (for about 1 hour).
Step 3:
Mix the melted butter with sugar and add the eggs.
Step 4:
Finally, add the yeast and mahleb and start to add the flour by stirring and kneading with your hand hand.
Step 5:
Let it rest until it doubles in size.
Step 6:
Cut the dough in pieces and knead it into plaits.
Step 7:
Put them on labels (if you want – before baking them cover the tsourekia with whipped egg yolk) and bake at 170 ° C until they get a golden colour (30-40 minutes).
Step 8:
Leave the rest.
Step 9:
Melt the couverture in bain-marie and add the fresh cream.
Step 10:
The glaze will stabilise in a few hours but will remain soft.
Step 11:
Cover the tsoureki with the glaze