@yiannabouikidis: or the Starter (Prozymi): • 42 grams of active dry yeast or 6 packets (7g each) • 650 g all purpose flour → 5 1/4 cups flour • 800 ml water → 3 1/3 cups water ⸻ For the Dough: • 8 large eggs (or 10 small) • 800 ml milk → 3 1/3 cups milk • 2680 g all purpose flour → 21 1/2 cups flour • 250 g butter → 1 1/8 cup butter • 1200 g sugar → 6 cups sugar • 3 packets mahlepi (8 g each) → 24 g total = 3 Tbsp • 3 packets cardamom (8 g each) → 24 g total = 3 Tbsp ( we did not have but if you do please add this step) • 1/4 tsp mastic • Zest of 2 oranges • Juice of 2 oranges → 1 cup orange juice • 2 vanilla packets → 2 tsp vanilla Shaping & Braiding the Tsoureki • Weigh 300 grams of dough for each strand (ball). • Roll each 300 g piece into a long rope. • You need 3 ropes to make one tsoureki braid. • Braid the 3 ropes together. • Each finished tsoureki should weigh about 900 grams total. #tsoureki #sweetbread #greek #greektsoureki #greekrecipe @Recipiada

Yianna Bouikidis

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Thursday 02 April 2026 02:18:35 GMT