Tsoureki with chocolate filling
- all-purpose flour: 1 k
- instant yeast: 2 packets
- milk: 300 g
- melted sheep or goat milk butter: 180 g plus extra for brushing
- sugar: 300 g
- eggs: 6
- mastic: 1 tsp, grounded
- mahlab: 1 tsp, grounded
- couverture chocolate: 120 g, grated
- almond flakes: 50 g, for garnish
Dissolve the yeast into 2-3 spoonfuls of lukewarm milk, stir in a little flour to porridge consistency and leave the mixture in a warm place to rise for approximately 1 hour.
In a large mixing bowl, beat the butter with the sugar until white, break the eggs one by one, add the mastic, the mahlab and the milk and gradually blend in the flour, constantly kneading until the dough is smooth and non-sticky.
Cover the dough and set aside in a warm place to rise for at least 2 hours. When the dough doubles in bulk, roll it into 9 strips and shape into 3 3-strand braids spreading grated chocolate in between the strips.
- Put the tsoureki loaves onto a buttered baking tray and again let rise in a warm place. Brush the last egg over the tops of the loaves and sprinkle with the almond flakes. Bake in a pre-heated oven at 180° C for approximately 35΄-40΄.