Treat yourself and loved ones to this stunning braided chocolate-filled Greek bread traditionally served over the Easter holidays
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Serves | Makes 1 |
| Cuisine | Greek |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 735 |
| Fat | 21.6g |
| Saturates | 13g |
| Protein | 18.1g |
| Carbs | 116.7g |
| Sugars | 38.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMix 180g of flour, water and yeast in a large bowl. Allow it to stand in a warm place until doubled in size, approx. 1 hour.
Melt the butter and allow to cool. Zest the orange.
In a large bowl, combine the remaining flour, sugar, milk powder, salt and spices. Add 2 eggs, the cooled melted butter and orange zest to the yeast mixture, then add it to the flour mixture to form a soft, slightly sticky dough.
Knead for 8-10 minutes or until smooth and elastic. Place the dough into a lightly greased bowl, cover with cling film, allow to rise in a warm place for 30 minutes.
Refrigerate for 8-12 hours, or overnight. 6 Melt the chocolate.
Knead the dough gently to knock out the air. Roll the dough out into a large 40cm x 50cm rectangle. Spread with the melted chocolate then roll into a long sausage. Cut the sausage in half lengthways and twist the two pieces around each other. Pinch the ends together at one end. Form the bread into a wreath. Cover the bread with lightly greased cling film. Allow the loaf to rise at room temperature for 2-2½ hours.
Preheat the oven to 180°C, gas mark 4.
Lightly beat the remaining egg and brush it over the loaf. Transfer the dough to a lined baking sheet and bake for 1 hour or until the internal temperature reaches 87°C. Tent the bread with aluminium foil for the last 30 minutes, to prevent over-browning.
Remove the chocolate tsoureki from the oven.
