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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