Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, stringy tsoureki by akis. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Stringy tsoureki by Akis is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Stringy tsoureki by Akis is something that I have loved my whole life.
Both of these help in creating a tsoureki that stays moist for days on end if it is wrapped carefully with cling film. Make sure that you use medium-sized eggs and not big ones! Otherwise, the dough will be quite runny and you will not be able to shape the tsoureki.
To get started with this recipe, we have to first prepare a few components. You can cook stringy tsoureki by akis using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Stringy tsoureki by Akis:
- Get 1 Mixture
- Take 120 ml water
- Get 120 g yeast
- Make ready 1 handful flour (from the 1 kg we will use)
- Prepare 2 Mixture
- Take 7 g mahlab
- Make ready 5 g kakoule (cardamom seeds)
- Prepare 2 g mastic
- Get 1 vanilla
- Make ready zest from one orange
- Prepare 60 g sugar
- Make ready Rest of ingredients
- Take 100 g margarine
- Take 200 g sugar
- Make ready 2 g salt (one pinch)
- Get 200 g eggs
- Take 200 g milk
- Get 1 kg strong flour for tsoureki
- Make ready 100 g melted margarine
I've tried many recipes but none managed to produce so fluffy tsourekia!! This tsoureki recipe will give you the delicious soft bread associated with Greek Easter celebrations. This is a great base recipe for a tsoureki. I was a little concerned about the milk powder since it isn't an ingredient I typically have around, but I found some at my local bulk foods store.
Steps to make Stringy tsoureki by Akis:
- Mix all the ingredients from mixture 1 and put them aside.
- Mix the ingredients of mixture 2 in a blender.
- Beat the 100 g margarine with the 200 g sugar, add mixture 2. When they are well beaten add the eggs, milk and mixture 1. Mix for 2 more minutes and replace the whisk with the dough hook on the mixer.
- Slowly add the flour and make sure the dough does not stick to the sides of the bowl. Lower the speed and slowly add the margarine till it is thoroughly absorbed in the mix.
- Check to see if the dough is as tight as required and see if it needs more flour.
- Let it stand in a warm place in a buttered bowl till double (about 1 hour). Turn it over and let it double again for 30 more minutes.
- Then braid it, place it on an oven tray, let id double again for about 30 minutes. Brush it with egg yolk, sprinkle with almonds and bake at 150 °C for 50 - 60 minutes.
Tsoureki (Greek: τσουρέκι) also known as شوريك (Arabic), choreg or "chorek" (Armenian չորեկ), çörək (Azerbaijani), kozunak (Bulgarian козунак), cozonac (Romanian) or paskalya çöreği (Turkish) is a sweet holiday bread made with flour, milk, butter and sugar and commonly seasoned with orange zest. Pendant Cleaver Black by Akis Petretzikis. Tsoureki Greek also known as Arabic panart Arbrisht choreg or chorek Armenian rk Azerbaijani kozunak Bulgarian. Tsoureki greek sweet bread akis kitchen. A good tsoureki should be soft, moist and fluffy, yet stringy and chewy.
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