| 500 gr strong flour | |
| 2 eggs | |
| 150 gr brown sugar | |
| 8 gr dry yeast | |
| 150 gr butter | |
| 150 gr milk | |
| 1 tsp mahleb | |
| ½ tsp grated mastic | |
| ¼ tsp ground cinnamon | |
| 1 egg yolk (for egg wash) | |
| Caster sugar (for dusting) | |
| 150 gr jam (for filling) |
| 1. | In a big saucepan heat milk in medium temperature, add sugar and whisk until melted. |
| 2. | In a small saucepan, heat butter in a low temperature until melted. |
| 3. | In a large bowl stir together flour, ground cinnamon, mahleb, mastic and yeast. |
| 4. | In the bowl with dry ingredients mix in milk – sugar mixture and beaten eggs. |
| 5. | Stir with a spoon until combined. |
| 6. | Start kneading the dough, adding gradually melted butter. Alternatively, you can use a stand mixer. |
| 7. | Knead until butter is fully combined into the dough. In that point, you’ll have a smooth, elastic dough. |
| 8. | Place into a bowl and cover with a clean towel. Leave it aside in a warm place until doubled in volume or place the bowl still covered in a slightly warm oven (30o Celsius). The dough in the oven will double in size faster. |
| 9. | Turn dough out onto a clean floured surface. Roll it into a rectangle. |
| 10. | Spread the jam with a spoon all over the dough. |
| 11. | Carefully roll out the dough into a log starting with the long side. Roll it tightly. |
| 12. | Using a sharp knife, cut the log in two stripes, keeping the upper edge undivided. |
| 13. | Grease a cake pan and place the dough. Cover with a clean towel. |
| 14. | Allow to rise, either covered with a towel in a warm place or using your oven at 30o Celsius. |
| 15. | Preheat the oven at 200o Celsius. |
| 16. | Bake at 170o Celsius for 30 minutes or until the top is golden brown. |
| 17. | Let the pan cool onto a cooling rack for at least 10 minutes. |
| 18. | Turn tsoureki out onto the cooling rack and leave to cool completely. |
| 19. | Dust with caster sugar. |
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