The Speediest Greek Sweet Bread – Tsoureki | Baking With Akis

This is the fastest recipe ever. Usually, when we make tsoureki, we have a mixer. At least 20 to 25 minutes when we need to add all the ingredients to a specific tart. In this recipe, we will add all the ingredients directly into the mixer. Okay? This is the easiest calculation ever. So, I have my bowl here. Here, I will add my warmest contribution, a little water and a little bit of socha. The soufflé is a delicate dish of heat. The solo is an enemy of heat. That's why we'll use very little solo. Now, We mix everything together until you melt the hot one. And today, the warmth is so joyful because there is a degree inside there, with water and soups, which the taste loves And it will return with a beautiful multitude. Now, Add all the other ingredients. First, we need the taste. Here I have some chewing pepper, Machlamb, The warmth from an egg. If you want more egg, you can add one more. Only the warm and only The egg. Okay? Do not add the white piece because it's quite deep And we don't want this in the recipe. Now, The kingdom, of course. It starts. And the shoe. We must keep two grandchildren inside 100 grams per piece. One, two and the warmth. Ready. Finna Now, the mixer It will work for us. Play the mixer for 15 minutes because we have a strong crust here and we need gluten to work in the mixer and make it elastic and nice. That's why we need to play for a very long time. with a constitution constitution 15 cents And then we'll continue. And the kingdom is ready. Tsoureki, among the Greeks It is the most popular sweet. And the blood today It's so commercial. I can live with this blood. I love the tsoureki And this is the easiest recipe ever. Now, We must let the kingdom rise. until it becomes easier. I have a bowl here. I'll add a little olive oil. to ensure the kingdom And the kingdom is ready. As you can see, it is so elastic. It's because we've pressured the kingdom in the kingdom And we used a strong peel. That is the reason. And in about one hour, The baklava will look like this. Have you understood? Now, you must be safe. This depends on the room temperature. We want to make it easier. Do you want to describe this ball? This is my music. Now, the ball is ready. I'll put it outside. And as you can see, it's perfect. We want to see these sheets. Can you see these leaves? That means the ball is perfect. to make tsoureki And with this ball, I would like two sujuk. And I'll cut the ball in half And then half of you. Two pieces per baklava. Okay? And We must cut it A nice baklava, like this one. Cut it out from the center the pieces. This way. And the first tsoureki It's ready. I'll go for the next one too. From the center to the pieces. And a bit more. I am ready. Cut a piece This way. And Easy, easy. One, two three four five six Now, Lift the center Here. Put it underneath the center. Pass the tsoureki. Press it a bit. And the first one is ready! I'll put it on my table. This is the first one. And I will do the same procedure for the other one. Also, from the center to the pieces. You pass one You think it's an easy process, isn't it? Yes! We don't need you to be examined. Maybe the first time will be a bit Strange and difficult, yet at the same time for you. But believe me, if you're following me very carefully and do exactly what I do, Then your soufflé will be perfect. Now, The first one is here, The second one is there And easy, easy. I'm putting the pieces together below and this is my second one Now, We must open them again. At this point, we will need more than one hour. Probably again, because it consists of the room's warm air. We want to become like These ones. What do you think? As you can see, when they start to open, They become beautiful, tight, sexies, Beautiful. You want to eat them really, But they are not ready. We need to freeze them first. And here I have my soured milk. That's just nonsense. with a little water. I'll hit them. And whenever we make soufflés, We use a few almonds. Alright, above above Hey! Ready! My oven is preheated to 160°C. We will need the garment at the highest level. And we will freeze For about 25-30 minutes. At 30 minutes, Your soufflé will be ready. And that's exactly what I'm saying your strong suréki. Look at this! This is the best thing in my life. It's good. It is fully flavorful. It's something else. And your good souvlaki They must be thin and dead At the same time. Why isn't it a piece? It's not a cake, It's something in between that no one can face. This is for me, This is for you, This is for everyone. And as you can see, It is still fully flavorful. We can call it Greek brioso But it's not a bribe. Oh, Jesus! You can't bring anything with you. Just a little sugar and sugar, Just a little bit of soup. As it is piece with some sugar cubes. Sourikia is a basic dish. For the best food. Thank you, and I hope you will try it. Yes.