INGREDIENTS
Dough
- 550 g strong bread flour, tsoureki flour
- 90 g sugar
- 10 g salt
- 10 g dry yeast or 30 g fresh yeast
- 200 g full fat milk lukewarm, 35–37°C
- 2 large eggs, 110–120 g without shells
- 120 g butter melted and lukewarm
- 1 tsp vanilla extract
- Zest of 1 orange
- 2 g mahleb, ½ tsp
- 1 g ground mastic, optional
Egg wash
- 1 egg
- 10 g milk
Optional
- Flaked almonds or icing sugar
- Coin wrapped in foil
EQUIPMENT
- Stand mixer or large bowl
- Dough hook
- mixing bowls
- 24–26 cm round pan
- Pastry brush
- Cooling rack
METHOD
Activate the yeast:
- In a bowl combine lukewarm milk, 1 tbsp of the sugar and the yeast.
- Stir and let stand for 10 minutes until foamy.
Make the dough:
- In the mixer bowl add flour, remaining sugar, salt, mahleb and mastic.
- Add the yeast mixture, eggs, vanilla and orange zest.
- Knead for 5–6 minutes until a dough forms.
Incorporate the butter:
- Gradually add the melted butter and continue kneading for 8–10 minutes until the dough is smooth, elastic and slightly sticky but pulling away from the bowl.
First proof:
- Cover and let rise in a warm place for 1 hour until doubled.
Shape and coin:
- Gently deflate the dough, shape into a ball or braid, insert the coin near the edge and place into a buttered 24–26 cm pan.
Second proof:
- Cover and let rise for 30–40 minutes until it fills the pan.
Egg wash:
- Beat egg with milk and gently brush the surface.
- Optionally sprinkle with flaked almonds.
Bake:
- Bake in a preheated oven at 170°C (top and bottom heat) for 45–50 minutes.
- If browning too fast, loosely cover with foil.
Cool:
- Rest in the pan for 10–15 minutes, then unmold and cool completely on a rack.
NOTES
- Proper kneading is key for stringy crumb.
- Milk and butter must be warm, not hot.
- Do not overbake or the cake will dry out.
