Smart Cooking • Recipes

Tsoureki sweet bread stuffed with
almonds and dried apricots

Preparation<br/> Time

Preparation
Time
10-15 mins

Cooking<br/> Time

Cooking
Time
40 mins

Portions

Portions
3

01

INGREDIENTS

1 kg strong bread flour (for tsoureki)
400 ml milk
85 g fresh yeast
300 g sugar
130 g butter, melted
4 eggs and 1 egg yolk for glazing
200 g almonds, toasted and chopped
12-14 dried apricots, finely chopped
1 tsp mastic powder

02

DIRECTIONS

Put the yeast in a bowl with 100 ml warm milk, 1 tsp sugar and 3-4 tbs flour. Mix well and set aside for 20-25 mins.
Slightly warm the rest of the milk, add the sugar and butter, and stir until the sugar has melted.
Put the flour in a bowl, make a hole in the centre and add all of the above ingredients as well as the mastic. Knead well in the mixer with the dough hook and place the dough in a greased bowl. Cover with plastic wrap and set aside in a warm place for about 2 hrs until doubled in size.
Divide the dough into 3 parts. Roll out each piece into a long strip, press down to flatten slightly and spread the chopped almonds and dried apricots over them. Press the long edges of each strip together to close and braid the strips together (make sure the seams are on the bottom when braiding).
Cover 1 or 2 baking pans with baking paper in sheets and place the tsoureki on them. Set aside in a warm place for at least ½ hr to rise. Dilute the egg yolk and glaze the tsoureki. Sprinkle with almond croquant and bake in a preheated oven at 160°C for 40 mins.
Allow to cool completely and wrap in cling film.

Baking Paper in Sheets

Baking Paper in Sheets

Fino Non-Stick Baking Paper is very practical and cut into sheets to fit a mid-sized baking pan for even greater convenience in cooking.

Baking Paper in Sheets