Ingredients for 1 large tsoureki
1 kg all-purpose flour
1 cup lukewarm milk
50 g dry yeast
250 g melted butter
300 g sugar
5 eggs
a pinch of salt
1 tablespoon Chios mastic, pounded with 1 tablespoon sugar until powdery
1 egg yolk lightly beaten with 1 tablespoon milk for spreading
sesame seeds for sprinkling
Recipe Execution
Dissolve the yeast in the milk. In a large bowl, place the flour, butter, yeast with milk, eggs, salt, mastic and sugar. Knead the ingredients well until you get an elastic and smooth dough. Cover it with a towel and leave it in a warm place to rise and double in volume (about 2 hours).
Once the dough has risen, knead it again and divide it into 3 cords. Shape the cords, braid them and join them at the ends. Transfer the bun to a buttered baking sheet, cover it with a towel and let it rise for about 1 hour and 30 minutes.
Brush the surface of the tsoureki with the egg, sprinkle with sesame seeds and bake in a preheated oven for approximately 40-45 minutes at 180° C.
