Tsoureki brioche , tasted at Easter. Soft, fragrant and nicely golden, it is often decorated with a red egg symbol of resurrection. This unique sweet bread is distinguished by the addition of Mahleb (spice from cherry nuclei) and sometimes putty (the one that is eaten of course), two typically oriental aromas which give it an inimitable olfactory identity. Good news: it is quite possible to revisit the tsoureki in a gluten -free version , without compromising either its softness or its authentic taste. This brioche is ideal for Easter breakfast, a festive snack or even a tartine. Homemade, she embals kitchen and evokes Orthodox traditions. Offered or shared, it brings together around the table and extends the spirit of the party.
What if this year, you add a little Greece to your Easter celebrations?
Ingredients
For the dough
For gilding
Preparation
-
Activate the yeast: mix lukewarm milk, a teaspoon of sugar and yeast. Let stand for 10 min until the mixture mixes.
-
Prepare the dough: beat the eggs with sugar, zest, mahleb (or vanilla) and (if used) putty. Add the yeast, then add the gluten -free flour and salt.
-
Gradually add the soft butter while kneading to obtain a smooth but flexible paste.
-
Cover and let rise in a warm place for 1:30.
-
Divide the dough into 3 sausages and form a braid. Place on a baking sheet covered with baking paper. Leave to rise for another 30 min.
-
Brush with yellow/milk mixture. Add almonds or seeds.
-
Bake at 170 ° C (rotating heat) for 25 to 30 minutes until beautiful coloring.
-
Let cool before tasting nature, with honey or jam.
