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Chocolate tsoureki

Ingredients

  • 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

Method

Step 1:

Melt the yeast in the lukewarm milk and add a little flour and salt.

Step 2:

Allow to inflate while covered with transparent plastic film (for about 1 hour).

Step 3:

Mix the melted butter with sugar and add the eggs.

Step 4:

Finally, add the yeast and mahleb and start to add the flour by stirring and kneading with your hand hand.

Step 5:

Let it rest until it doubles in size.

Step 6:

Cut the dough in pieces and knead it into plaits.

Step 7:

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).

Step 8:

Leave the rest.

Step 9:

Melt the couverture in bain-marie and add the fresh cream.

Step 10:

The glaze will stabilise in a few hours but will remain soft.

Step 11:

Cover the tsoureki with the glaze