INGREDIENTS 600 gr. flour 100 gr. milk 2 tblsp brewer’s yeast 1 tblsp anise 4 eggs 1 tea spoon salt ¾ cup Horio cow butter or Horio Creamy butter ¾ cup of sugar lemon or orange zest 4 tblsp almonds
INGREDIENTS For the frosting 1 tea spoon powdered sugar 2 tblsp water 1 vanilla
- In a large bowl, put a handful of the flour and pour in the warm milk with the dissolved yeast to make a batter. Leave it in a warm place, so that it rises.
- Put the anise in some water, let it boil, drain it and keep the water aside.
- In a large bowl, put the flour. Make a hole in the middle of the flour, add salt, 3 eggs, the risen batter, the water from the anise, and Horio cow butter (or Horio Creamy butter), melted.
- Stir them in the hole. Take little by little the flour from the sides until finished.
- Add the sugar and the zest and knead for about 15 minutes (if needed, add some water or milk to prevent the dough of becoming very tight). Create a ball with the dough. With a knife, carve a cross, then cover it with a towel and leave it in a warm place for at least 3 hours, until its mass becomes double and the cross disappears.
- Knead slightly and separate the dough into 2 or 3 equal sized smaller balls. Using minimum of the flour (just to flour our hands), make sticks and then knead them in a braid. Put the tsoureki in a baking tray layered with a greaseproof paper. Let them rise again but not much this time, given they are going to rise during baking.
- In a plate break an egg, add the vanilla, 1 tea spoon powdered sugar and 2 tblsp water. Mix them well and with the mixture, brush the surface of the tsoureki. Sprinkle with the almonds.
- Bake for 20 minutes**, in the middle place of oven, at 160 C.
- Take the tray off the oven and leave the tsoureki in the baking tray until it gets cold, for about 1 hour (otherwise it is going to lose its bulk).
**Tsoureki is ready when it doesn’t stick to the greaseproof paper.