A friend of mine confessed that his relationship with his figure has hard time, as the Easter is approaching with the special delicacies. Although a specific one makes the difference, tsoureki. It was not hard for me to twitch that also. The thought behind the insert of beer in tsoureki is, besides diversity and originality, the effect that beer has as multidimensional ingredient (water, barley, hop, yeast). Pils was selected because of its bitterness, so that it will point up the taste and the sweetness and flavor the masticha and mahlab. Weiss was selected to boost the yeast along with its sediments and together will make tsoureki more digeste and fluffy.
Ingredients for our recipe
Warm the 2 kinds of beer, pour on the yeast and stir with a spoon until dissolving. After dissolving, add one by one 5-6 tbsp of the measured flour and beat with a fouet until combined into porridge. Cover with a towel and leave the yeast dough in a warm place to bubble. Melt the butter and while still on heat add the sugar and stir until it dissolves. Add the masticha and mahlab. Whisk the eggs. Add half of the remaining flour to the yeast dough and knead until combined. Then add the rest of the flour and the other ingredients and knead. Flour your hands in order to remove the dough that has stuck.
Cover with a towel and a blanket and leave to rise until it doubles. Cover a pan with parchment paper. Flour your workspace. Shape the tsoureki dough in your preferable shapes (braid, balls). Place them on the parchment paper, leaving enough distance between them. Leave them to rise again. Prepare an eggwash with the egg and a pinch of salt and then pour a bit of both kinds of beer. Brush the tsoureki. Preheat the oven to 160οC on air and bake them for about 30 minutes (depending on the oven and shape) or until golden brown.
Note 1 : You can prepare the yeast dough the previous evening and let it rise all night.
Note 2: After the egg brushing, you can sprinkle sugar and/or sliced almonds or the traditional way with the red egg on top of the tsoureki
Good luck, bon appetite and Happy Easter!
This post is also available in: Greek
Ο Περικλής Πιτένης όταν ήταν μικρός ήθελε να γίνει Chef (ούτε καν μάγειρας). Πρώτο αλκοολούχο ποτό που έβαλε στο στόμα του ήταν η μπύρα, όταν ήταν ακόμα στην αγκαλιά της μάνας του. Η συνέχεια είναι περιττή… Μόνο που προτιμάει μπύρες τύπου Weiss και Lambic. Είναι εμπνευστής της σελίδας "Ο Γλυκός Αιώνας του Περικλή"
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