- 240 g sugar
- 160 g fresh melted butter
- 200 g milk
- 70 g yeast
- 1 pinch of salt
- 3 eggs
- 600 g flour
- 3 teaspoons mahleb
For the chocolate glaze:
- 400 g couverture
- 400 ml of fresh cream
Melt the yeast in the lukewarm milk and add a little flour and salt.
Allow to inflate while covered with transparent plastic film (for about 1 hour).
Mix the melted butter with sugar and add the eggs.
Finally, add the yeast and mahleb and start to add the flour by stirring and kneading with your hand hand.
Let it rest until it doubles in size.
Cut the dough in pieces and knead it into plaits.
Put them on labels (if you want – before baking them cover the tsourekia with whipped egg yolk) and bake at 170 ° C until they get a golden colour (30-40 minutes).
Leave the rest.
Melt the couverture in bain-marie and add the fresh cream.
The glaze will stabilise in a few hours but will remain soft.
Cover the tsoureki with the glaze