Tsourekia with Chestnut filling
Tsourekia with Chestnut
filling, a yummy Greek recipe by Ivy Liakopoulou
30 – 40 minutes
(about 1 extra hour for the dough to rise)
4 large tsourekia
For the yeast
For the dough
- 63 grams (11/2 packages) fresh yeast
- ½ teaspoon of sugar (for the yeast) + extra for sprinkling on top
- 1/2 cup of lukewarm milk
- 2 tablespoons flour (out of the whole flour used)
For the filling
- 1.400 grams of strong bread flour or all purpose flour
- 1 teaspoon anise seeds boiled in 1 cup of water
- 220 grams sugar (or 1 cup)
- 220 grams sheep and goat butter (or 1 cup)
- 4 eggs
- ½ teaspoon of ground mahleb
- ½ teaspoon of ground mastic resin
- Lemon zest from 1 lemon
- ½ teaspoon of salt
- 250 grams chestnuts (after being boiled and peeled)
- 1 cup sugar
- 1 ½ cups milk
- A few drops of vanilla essence
For the chocolate glazing
- 1 egg yolk mixed with a spoonful of milk for glazing
- ½ cup blanched and cut almonds
- 200 grams white chocolate
- 50 grams dark chocolate
- 75 ml heavy cream
- 1 teaspoon butter
In a small bowl dissolve the yeast
and add a couple spoonfuls of flour together with the sugar
and mix with. Cover and leave to rise (about fifteen minutes).
Put the chestnuts in a small saucepan together with the milk
. Bring to boil, lower heat and simmer for 15 minutes, mixing every now and then. Remove from the heat and set aside until it cools. Then in a food processor puree the chestnuts
adding some of the milk to make a thick (but not watery) paste.
Until this is ready, boil the water with the anise seeds
and drain keeping the water. Grate the lemon, pound the mastic gum and the mahleb
and blanche and cut the almonds
into thin slices.
In the mixer beat the butter
until white and fluffy. Change the paddle and attach the hook on your mixer. Add the flour, reserving about1/2 cup, the yeast mixture and add the eggs, the salt, the mastic
and lemon rind
, adding the lukewarm anise water.
The dough is ready when it does not stick on the bowl or your hands. Add theremaining flour
, if necessary. Cover the dough with a napkin and leave it for about an hour to rise and double in volume.
Knead again a couple of times and divide the dough in four equal parts. Each part divide again into three parts. Roll out each piece into rectangular sheets about 12 x 9 cm (5 x 3 inches ) and add the chestnut puree
on one side and then make a roll and with your hands try to make each roll a little bit longer. When all three are ready stick the ends together and form into abraid.
Line a baking tin with parchment paper and place each braid in it but not too close to each other. Cover with cling film and then cover with a napkin and it must rest to rise for about an hour, in which time it will rise again. Brush with the egg-milk mixture on top and sprinkle some sugar and some blanched almonds
Preheat oven at 180 C / 350 F and bake for about 30 – 40 minutes until a nice brown colour is achieved. When tsourekia have cooled, melt the white chocolate
in a double boiler. Add butter and cream and mix.
Place tsoureki on a wire rack with parchment paper below and pour chocolate
on top of each tsoureki
. In the same bowl add the dark chocolate with just a little butter and cream.
When it melts using a spoon decorate tsourekia
making patterns on top.
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Recipe by Ivy