Apple & nut filled Tsoureki (Greek traditional sweet bread)
4512
Apple & nut filled Tsoureki

INGREDIENTS For the dough

600 gr wheat flour 180 gr Horio sheep butterfat (for a lighter version choose Horio cow butterfat) 150 gr sugar 3 egg yolks A pinch of salt ½ tsp crushed anise ½ tsp orange zest 35 gr fresh yeast ½ cup warm milk

INGREDIENTS For the stuffing

100 gr minced walnuts 100 gr minced roasted almonds 100 gr yellow raisins 4 tblsp. brandy or rum ½ tsp. cardamom ½ tsp. cinnamon clove powder 1 grated apple 4 tblsp. jam 1 ½ tsp. corn flour 1 tblsp. Horio sheep butterfat

DIRECTIONS

  1. Sift the flour over a bowl.
  2. Form a crater in the center of the flour and add the melted Horio sheep butterfat, the sugar, the egg yolks, the salt, the anise and the orange zest.
  3. Dissolve the yeast in the milk and add the mixture to the other ingredients.
  4. Stir the mixture well and begin to knead, gently folding the flour from the edges of the bowl inward.
  5. Pour, while kneading, ½ cup (or as much as it needs) warm water.
  6. Knead for ½ an hour.
  7. Cover the bowl and leave it in a warm place for 3 to 4 hours to let the dough rise.
  8. Knead again just to let the dough air out and lay the dough on a surface with a rolling pin or your hands and shape a rectangle.
  9. Mix the ingredients of the filling and spread the filling along the rectangle; roll the dough so that the filing is at the center
  10. Grease a round or oblong baking tray with some butter and place the roll with part where the roll seals facing the bottom
  11. Brush some milk on the top of the roll and sprinkle with anise; bake for 45 to 50 minutes in a preheated oven at 220 degrees.