rinaki
Ingredients
- 500 grams plain flour
- 50 grams wheaten cornflour
- 150 grams raw sugar
- 90 grams cold butter, diced
- 120 grams Milk
- 3 --- eggs, I use 700gm dozen eggs
- 1 tablespoon ground mahlepi
- 1/2 teaspoon ground aniseed
- 1/2 teaspoon ground mastiha
- zest of half an orange
- Zest of half a lemon
- 1 pinch salt
- 2 sachet dry yeast
- 1 egg yolk for egg wash
- 1 dash milk for egg wash
- 1 pinch icing sugar for egg wash
- sesame seeds to finish
- flakes almonds to finish
Recipe's preparation
Place zest of orange and lemon in
"Closed lid" , along with sugar and wheaten cornflour and chop 20 seconds speed 10
Scrape down side of bowl, add milk, yeast, eggs and cook for 3 mins on speed 2, 37 degrees
Add plain flour, mastiha, aniseed, mahlepi, salt and
"Dough mode" for 3 mins, 37 degrees.
Reset the TM for 5 mins (no temperature) and press"Dough mode" . While kneading, add the cold butter through the lid. The dough can stick at times so make sure you listen to your TM and if it is straining to turn your dough, take some of the dough out and turbo to get the mixture moving. Continue the kneading function adding back the dough gradually to ensure it moves around the bowl as needed. The kneading time is critical to ensure the gluten activates.
Allow dough to double in size (about an hour) and punch down and allow to rise again for another hour. You can skip the 2nd rise and go straight to the next step but you will get a much lighter loaf if you allow for the 2nd rise.- Shape into desired design (enough to make two large loafs) and place loaf on a tray lined with baking paper. Brush with egg wash and sprinkle with flaked almonds and sesame seeds. Allow loaf to rise again before baking at 190 degrees for the first 10 mins and 170 degrees for another 10 to 15 mins in your oven. By placing a ramakin of water in the bottom of the oven, you will retain a softer crust on your loaf.
Tsoureki - Greek Easter Sweet Egg Loaf
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
You won’t find mastiha and mahlepi at the supermarket, you need to go to a Greek deli. Mastiha is usually found whole but will grind easily with a little bit of flour or sugar. If you cant find ground aniseed, you can boil your milk and infuse with whole aniseed. Allow to cool to room temperature before removing whole aniseed and using the milk in the dough recipe.
Finally, use any vegetable oil to help you work the dough where needed. Just warm a splash of oil in your hands. It makes working this dough very easy as it can be quite sticky. You can even use a splash of oil in the TM to keep the dough moving around the bowl if you decide to leave it in the bowl for each rise.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentCant wait to make
Cant wait to make this............. I come from an Italian family and we always look foward to the greek neighbours sharing this sweet with us. Hopefully mine will be just as nice as the ones they have baked!
I love to make this every
I love to make this every Greek Easter. They are time consuming but at least all the kneading is taken care of by the Thermomix. Would love to hear your comments and any variations you might have. Irene.