The fluffiest tsoureki with AENO GASTROLAB

• • 115g sugar
• • 15g orange zest
• • 250ml milk
• • 11g dry yeast
• • 2 eggs
• • 1 teaspoon mahlepi
• • ½ teaspoon mastic
• • ½ teaspoon cardamom
• • 500g strong flour for tsoureki (plus extra for dusting)
• • 1 pinch of salt
• • 125g unsalted butter, at room temperature, cut into cubes

For brushing

• • 1 egg
• • 10ml milk
• • 5 tablespoons (35g) flaked almonds

1. 1. We set the AENO GASTROLAB to scale mode. We weigh all the ingredients and set them aside. Then, we select the Food Processor function. We add the sugar (keeping one tablespoon aside to activate the yeast) and the orange zest into the bowl. We grind for 1 minute at speed 5. We set the flavored sugar aside.
2. 2. We select the dough function and add the milk into the bowl. We heat it at 37°C for 2 minutes at speed 3. We add the reserved tablespoon of sugar and the yeast. We continue at 37°C for 2 minutes at speed 2. We leave it for 5 minutes to activate the yeast.
3. 3. We open the lid and add the flavored sugar, eggs, mahlepi, mastic, and cardamom. We knead for 2 minutes at speed 3. We open the lid and add the flour and salt. We knead for 3 minutes at speed 3. At the same time, we open the small lid and gradually add the butter. We let the dough “rest” in the bowl for 30 minutes and knead again for 3 minutes at speed 3. We let it rest for another 30 minutes and knead again for 3 minutes at speed 3. This will help the tsoureki become fluffy and full of strands.
4. 4. We remove the dough from the bowl and place it in a bowl. We cover it with plastic wrap and leave it aside for about 2 hours to rise. The dough will be quite sticky, so we generously flour our work surface. We knead it lightly so it doesn’t stick to our hands and divide it into 6 pieces of 160–170g each. We shape them into balls. If the dough sticks, we dust it with a little flour.
5. 5. We form 2 tsourekia with 3 strands each. We start with the first one by taking a dough ball. We roll it into a strand (rope) about 15 cm long and let it rest. We repeat with two more balls. Then we take the first strand and roll it out to 40–45 cm. We do the same with the rest, ensuring they all have the same length. We place them vertically next to each other. Starting from the middle, we form a braid: we bring the right strand over the middle, then the left over the middle, and repeat. Once one half is done, we repeat on the other side. We tuck the ends underneath to shape the tsoureki evenly and place it on a baking tray lined with parchment paper. We cover the tsourekia and let them rise. We beat the egg well and add the milk. We brush the tsourekia and sprinkle with flaked almonds. We bake in a preheated oven at 160°C for 25–30 minutes.