{"id":13438,"date":"2022-04-14T18:08:34","date_gmt":"2022-04-14T18:08:34","guid":{"rendered":"https:\/\/petros-syrigos.com\/tsoureki-politiko\/"},"modified":"2025-02-12T10:21:28","modified_gmt":"2025-02-12T10:21:28","slug":"traditional-greek-sweet-bread-tsoureki-2","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/traditional-greek-sweet-bread-tsoureki-2\/","title":{"rendered":"Traditional Greek Sweet Bread (Tsoureki)"},"content":{"rendered":"

One of the most flavored traditional sweets for Easter and not only!<\/span><\/p>

Ingredient<\/h4>
  • 375gr. lukewarm water<\/span><\/li>
  • 63gr. Fresh yeast<\/span><\/li>
  • 430gr. sugar<\/span><\/li>
  • 5 eggs<\/span><\/li>
  • 63gr. butter \u201cEpirus\u201d type of Corfu 50-50<\/span><\/li>
  • 190gr. corn oil<\/span><\/li>
  • 1250gr. flour for brioche<\/span><\/li>
  • 7gr. salt<\/span><\/li>
  • 13gr. mahleb<\/span><\/li>
  • 1 tbsp. mastic<\/span><\/li>
  • 1 beaten egg<\/span><\/li>
  • 60gr. almond (grated)<\/span><\/li> <\/ul> <\/div> <\/div>

    Execution<\/h4>
    1. Put the yeast in the mixer and add some lukewarm water. Mix them gently to start the yeast.<\/li>
    2. Then add the corn oil, eggs, butter Epirus that will give us a rich flavor and aroma. Pour the sugar and put the mixer back on.<\/li>
    3. Pour the mastic into the bowl with the flour and stir. Add the bowl and salt. Mix and add the ingredients to the mixer.<\/li>
    4. Place the hook in the mixer and mix for 2 \u2018.<\/li>
    5. Apply some corn oil on your hands and add some flour on the bottom of a bowl. Transfer our dough to the bowl and cover with a membrane. Cover with a towel and let it rise for about 4 hours.<\/li>
    6. Transfer the dough to the mixer and, using the mixer hook, knock for about 20 seconds. Close the mixer, cover the mixture again and let it rise for 1 hour.<\/li>
    7. Put our hands on corn oil (so the dough does not stick) and transfer our dough to the counter. Divide the dough into 100-gram balls using a scale.<\/li>
    8. \u201cWe open\u201d three sticks, unite their edges and start making the braids for our brioches. Once ready, place it on a baking sheet. We do not put our baking tins too close, as we estimate it will bloom about 1 \/ a half when baking.<\/li>
    9. Allow to inflate for half an hour. Then, smear with egg, sprinkle with almonds and bake at 180 degrees for about 20 minutes. Enjoy!<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

      One of the most flavored traditional sweets for Easter and not only! Ingredient 375gr. lukewarm water 63gr. Fresh yeast 430gr. sugar 5 eggs 63gr. butter \u201cEpirus\u201d type of Corfu 50-50 190gr. corn oil 1250gr. flour for brioche 7gr. salt 13gr. mahleb 1 tbsp. mastic 1 beaten egg 60gr. almond (grated) Execution Put the yeast in […]<\/p>\n","protected":false},"author":1,"featured_media":22520,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2841,2869,2828,2830,2823,2842,2793],"tags":[3075,3076,3077,3078,3079],"class_list":["post-13438","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asia-minor-cuisine","category-bread","category-easter","category-easter-sweets","category-holidays","category-political-cuisine","category-video-en","tag---en","tag----en","tag--en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13438"}],"version-history":[{"count":3,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13438\/revisions"}],"predecessor-version":[{"id":13451,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13438\/revisions\/13451"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/22520"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}