The first Tsoureki Mix, 3 in 1, with dry yeast, mahleb and Chios Mastic, so you can create your first tsoureki, quickly and easily.
The new ingenious Tsoureki Mix expedites the process of making soft, fragrant and mastic-flavoured tsoureki, as 3 basic ingredients are contained in the same package, weighed in the right proportions. The Tsoureki Mix is here to bring you the authentic taste, texture, and aroma of the traditional Greek sweet bread, tsoureki, as it contains dry yeast, mahleb and mastic.
Ingredients: Dry yeast (saccharomyces cerevisae), Emulsifier: sorbitan monostearate, ascorbic acid, mahleb, Chios Mastic
Allergens: No allergens contained
DOSAGE: 2 sachets (2×20gr) per 1 kg of flour.
Gluten-free, no added sugar, vegan
RECIPE FOR TSOUREKI WITH CHIOS MASTIC
1 kg flour
2 sachets TSOUREKI MIX 3 in 1 ELMA
120gr room temperature water
1 pinch of salt
A. Dissolve 2 sachets of Tsoureki Mix 3 in 1 ELMA in room temperature water and mix with 150gr flour in the dough hook mixer. Cover the mix and let it rise for 15 minutes, allowing the dry yeast to be activated. Whip the eggs and salt well, add them to the raised mix and stir at slow speed in the mixer for 5 minutes.
B. In a pot, warm the milk, 100gr butter and sugar at low temperature, until the butter melts and the ingredients are homogenized – then keep stirring. Let the mix cool for 15 minutes and move it from the pot into the mixer with the ingredients from step A – then stir at low speed for 5 minutes.
C. Add to the mixer the rest of the 850gr of flour and mix at slow speed until the flour is absorbed into the mix (approximately 10 minutes) and then raise the speed for 5 minutes. Afterwards, add 100gr of molten butter and stir at slow speed until the dough stops sticking to the sides of the mixer vessel (5 minutes). Then put the dough in a bowl, previously covered with a little sunflower oil, let it rise until it is doubled in size (almost 1 hour). Knead 2 big tsourekia in a shape of our liking (braids, round) and place them in a narrow tray covered with baking paper, so they rise without spreading – and we place them in a warm place for about 30 minutes. Optionally, spread a diluted egg yolk on the tsoureki, powder with chopped almonds and then bake for 40–50 minutes in a preheated oven (air function) at 150C.