Smart Cooking • Recipes

Tsoureki sweat bread tiramisu

Preparation
Time
60 mins

Cooking
Time
40 mins

Portions
15

01

INGREDIENTS

320 g strong bread flour for tsoureki
125 g warm milk
110 g sugar
8 g dry yeast (1 packet) or 25 g fresh yeast
1 egg, at room temperature
50 g butter, cubed, at room temperature
½ tsp mahlepi
4 drops Chios mastic, crushed

For the mascarpone cream:

150 g mascarpone cream
100 g heavy cream (35% fat)
1 egg yolk
37 g sugar
½ tsp vanilla extract

For the crumble:

45 g all-purpose flour
110 g sugar
20 g cocoa powder
5 g instant coffee
60 g cold butter, cubed

02

DIRECTIONS

In a mixer bowl, put the warm milk (not hot) and dissolve 1 tbs sugar and the yeast in it.
Add 3 tbs flour and stir to make a light batter. Set aside in a warm spot for 10-15 mins to activate the yeast (the mixture will rise and bubbles will form on the surface).
Add the rest of the sugar, egg, vanilla, mahlepi and Chios mastic, and mix. Gradually add the flour. Lastly, add the cubes of butter one by one and when incorporated into the mixture, knead well for 7-10 mins.
Cover the bowl with cling film and set aside in a warm spot for 2 hrs until the dough is double in size. Empty onto the countertop, punch the air out and shape into a sausage. Divide into 4 equal parts. Roll out each part into a rope about 45-50 cm long. Place the ropes parallel to one another and join their ends.
Begin to braid the 4 ropes and join the ends. Cover a rectangular loaf pan with SANITAS baking paper and transfer the braided dough onto it. Cover with plastic wrap and set aside in a warm spot for 30 minutes.
For the mascarpone cream: put the heavy cream in a bowl with the sugar and whip. Add the mascarpone, egg yolk and vanilla, and incorporate into the mixture. For the crumble: in another bowl, combine the flour, sugar, cocoa powder and coffee.
Scatter the butter and combine the ingredients with a fork to make a mixture that resembles sand and is thoroughly dampened. After the dough has risen a second time, spread the mascarpone cream over it and sprinkle the crumble over it.
Bake in a preheated oven at 180 C on the lower shelf without the fan for 35-40 mins.
Take the tsoureki out of the oven and allow to cool before cutting and serving.

Cling Film

Fino Cling Film is of high elasticity and durability, ideal for storing food inside and outside the refrigerator, while sealing in its freshness and flavours!